CHEF MICHAEL FERRARO
Cacio e Pepe
Chef Michael took over our Instagram Live to show you how to make one of his all time favorite recipes: Cacio e Pepe.
If you’re looking for a simple weeknight (or anytime) meal that’s sure to impress, Cacio e Pepe is a solid go-to. The short ingredient list calls for items you likely already have on hand, like pasta,, black pepper, olive oil, butter, and, of course, plenty of cheese.
A quick history lesson before we get to the recipe — so exactly what is cacio e pepe?
Literally translated, cacio e pepe means “cheese and pepper” in Italian. (Also, the second “c” in Italian is pronounced as a “ch”, so it sounds like “kah-cheeoh eh peh-peh.”) For centuries, this famous cheesy pasta dish has been a staple in Roman cuisine. It is traditionally made with thick spaghetti (traditionally bucatini), Pecorino cheese (or you could sub in Parmesan), and loads of freshly-cracked black pepper. Then instead of adding in lots of heavy cream to make the cheese sauce, all you need are a few ladle-fulls of the boiling starchy water that was used to cook the pasta. I also like to add in a few tablespoons of butter, because I’m convinced it takes this dish over the top into next-level pasta heaven, but you are welcome to omit those if you prefer.
Basically, it’s the OG mac and cheese — made with black pepper and Pecorino. And it is delicious.
2-3 Servings
Active Time: 15 min
Total Time: 20 min
Photo via @chefmichaelnyc
Make it.
Ingredients:
1 lb (8 oz) spaghetti or bucatini
1 cup grated Pecorino-Romano
1 cup grated Parmesan (plus more for garnish)
1 T (plus more for servings) freshly-cracked coarse black pepper
4 T olive oil
5 T butter
Salt
Procedure:
Place the pasta in a large pot of generously-salted boiling water. Cook according to package instructions until it’s just barely al dente.
In a large skillet, toast the ground pepper over medium heat until fragrant (30 secs). Add 4 tbsp of the butter and the olive oil, and cook until the butter has melted (1-2 min).
Once the pasta is about 1 minute away from being al dente, transfer to the pan using tongs, add a couple ladles of starchy cooking water, grated Parmesan and Pecorino Romano cheeses, and toss quickly to combine.
Continue to gradually add in extra starchy pasta water and the remaining tbsp of butter, as needed, until the cheese has completely melted and turned into a silky sauce that coats the pasta evenly.
Transfer to a serving plate and garnish with extra cheese, black pepper (and @calvisiuscaviarusa b/c quarantine) as desired.
Cook like a #hotchef:
Fine Grater
by Microplane
Pasta - Bucatini
by DeCecco
Tongs
by OXO
Pasta Fork
Chef Pro Stainless Steel