Nothing gets quite as simple as cacio e pepe and as the Italians know, the simplest dishes tend to be the most delicious. Cacio e pepe requires only a handful of ingredients -- that you're bound to already have in your kitchen -- so there's no excuse not to make Eataly's recipe for the staple Italian 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 @eatalytoronto!
Method
Cacio e Pepe 6 Steps
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Step 1
Bring a large pot with 6 quarts of water and 2 tablespoons of salt to a boil.
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Step 2
Grind the peppercorns very coarsely, preferable crushing them in a mortar with a pestle or in a spice grinder.
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Step 3
Warm up a big bowl for serving the pasta. Use some of the pasta water to heat the bowl, if you like.
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Step 4
Cook the spaghetti until al dente. Quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.
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Step 5
Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly. As you mix, sprinkle over a spoonful of hot water from the cooking pot to moisten and amalgamate the pasta and condiments -- add more pepper or cheese to taste.
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Step 6
Serve right away, while the spaghetti is very hot.
Tags:
Toronto Italian Food
Toronto Recipes
Cacio e Pepe
Eataly
