Cacio e pepe is a popular, quick, and tasty Italian dish, originating from Rome. The literal translation is "Cheese and Pepper", since the dish is derived from combining high quality Pecorino Romano and black pepper. When you taste the creaminess to the sauce, you will not believe that there is no cream or butter in this dish. This recipe is a modern twist on the classic spaghetti, as it uses olive oil to toast the black pepper. If you have ever celebrated a special occasion at Buca, you likely will recall this dish.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @bucatoronto!
For tips and tricks on how to make Cacio e Pepe, and for a video demonstration, follow @justinfriedlich on instagram (Sous Chef, Buca) and watch the Cacio e Pepe Highlight.
Method
8 Steps
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Step 1
Bring pot of salted water to a boil.
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Step 2
Add pasta, and cook spaghetti until 2 minutes before al dente.
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Step 3
While pasta is cooking, add olive oil to medium/high heat pan.
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Step 4
Add fresh cracked black pepper, and toast until aromatic.
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Step 5
Add pasta to the pan, along with 6 oz of the pasta water for 1-2 minutes.
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Step 6
Turn heat off, and slowly add pecorino cheese while tossing the pasta in the pan.
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Step 7
Adjust using pasta water as needed, until the sauce is thick and creamy.
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Step 8
Plate, garnish with cheese, and serve immediately.
Tags:
Pasta Recipe
Cacio e Pepe Recipe
Buca
