CACIO E PEPE
Classic Elegance: Unraveling the Simplicity of Cacio e Pepe
Equipment
- Stainless steel skillet
Ingredients
- 1/2 lb dry spaghetti
- 1 cup Parmesan grated, plus more for garnish
- 4 Tbsp salted butter divided
- 1/2 tsp coarsely ground black pepper plus more for garnish
- 3/4 tsp salt
Instructions
- In a large skillet, bring 6 cups of water and 3/4 teaspoon of salt to a boil. Add the dry spaghetti and cook for two minutes less than the package directions recommend.
- Reserve a cup of pasta water before draining the spaghetti. Place the spaghetti in a bowl and keep it close to the stove to maintain warmth.
- In the same pan used for cooking the spaghetti, melt 2 tablespoons of butter with the black pepper over medium heat. Cook until fragrant.
- Add 1/2 cup of the reserved pasta water to the pan and stir until a glossy sauce forms.
- Reduce the heat to low and add the spaghetti to the pan. Top with the grated Parmesan and the remaining 2 tablespoons of butter.
- Use tongs to quickly mix the Parmesan, butter, spaghetti, and pepper sauce until a creamy sauce forms.
- Serve immediately, garnishing with additional pepper and Parmesan cheese as desired.
Notes
Here are a few tips to enhance the flavors of the sauce:
- If using unsalted butter, incorporate 1/4 teaspoon of salt to the sauce.
- When using finely ground black pepper (such as pre-ground), use 1/2 teaspoon for optimal taste.
- Opt for fresh Parmesan for a smooth, melty texture. Avoid the powdery Parmesan from the green bottle, as it may result in a grainy sauce.