Despite the simplicity of this dish, there are many recipes out there that add butter, olive oil, or even cream to a cacio e pepe. Make sure the water doesn't fill the pot – it should be shallow (ie. Cacio e pepe is a dish that needs to be made on the spot, and served right away. The starchy water will help everything stick while also bringing some moisture to your sauce. Over medium heat, let the pasta finish cooking in the pan. You can follow his foodie adventures on the Everyday Food Blog. You are right, pecorino cheese can seem strong but turns into such a great pasta sauce! If you want to see a short video, check out @cacioepepelove’s recipe on Instagram, which was so helpful to me the first time I made this! If you’ve tried making this Authentic Cacio e Pepe Recipe, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! And don’t be confused by the creamy sauce! One of the four roman pastas (can you name the other three?) Recipe Type: Pasta; Cuisine: Roman; Prep time: 10 mins; Cook time: 10 mins; Total time: 20 mins; Serves: 4; Ingredients. At first I was apprehensive about pecorino but after trying the creamiest, silkiest pasta EVER, I have to say sheep’s cheese in Cacio Pepe is the bees knees. I followed the method from this video, which is in Italian, but even if you just watch it, it’s very helpful to see the technique in action. Pecorino romano is made with sheep’s milk (pecora means “sheep”), while romano is made from cow’s milk. Now comes the important part. But believe it or not, an authentic cacio e pepe does not contain butter, olive oil or cream! Cook the pasta in boiling water for about half the amount the amount of time that the package calls for. How much is up to you, but if it were up to me, I would put a lot. For shepherds caring for their flocks outside of Rome, cacio e pepe was the perfect way to keep hunger at bay on long treks from home. Lightly salt the water when it comes to a boil. Lightly salt the water when it comes to a boil. Leave a Comment. It is so notorious for this clumping that people have come up with their own methods, including beginning the sauce with cold water, or, using butter or olive oil (*gasp*), to aid in the amalgamation of the sauce. And the more simple the recipe, the higher the quality the ingredients need to be. This will result in some really concentrated starchy water that will be used to make the sauce oh so smooth later. While the pasta is cooking in the pan, add a small amount of pasta water to the grated pecorino. In a pot, bring water to boil. They all have one thing in common, they all claim they’re the best in Rome. It can take 20 minutes to grate it all, so line up an episode of something that you know well enough to listen to but don’t have to watch (don’t want to grate those digits). The easiest, most delicious recipe for authentic cacio e pepe using only 4 ingredients. Pasta to use: spaghetti is traditional, but you can also use bucatini, or if you prefer short pasta, rigatoni, mezze maniche, or casarecce or penne work too. You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to. Just take a handful of ingredients, cook them with love, and you get one delicious dish. For this recipe, I salt the pasta water lightly, because the pecorino is already very salty. This post is all about how to cook easy and authentic cacio e pepe. Simple Chicken Fried Rice with Egg and Vegetables, Easy, Creamy Triple Cheese Mac and Cheese. Believe it or not, the beautiful creamy consistency of the sauce (called a cremina in Italian), is NOT achieved with cream, but by the combination of pecorino romano and the starchy pasta water. The sweet and piquant flavor of the freshly cracked black pepper is the cherry on top! Since Cacio e Pepe has only three main ingredients -Pecorino Romano cheese, black pepper and pasta-, it might seem an easy recipe to make – but it isn’t. Cacio in Italian means “cheese,” but so does the word formaggio. Getting a good amount of starch from the pasta water and pasta itself, via a process called mantecatura, is key to a creamy final sauce. The water in the pot where the pasta boils must be very shallow (ie.