How to Make Cacio e Pepe

November 12, 2019

 

This specific recipe was created to test out Ms. Underwood's cooking skills. I challenged Ms. Underwood to try and recreate the dish whilst filming herself doing so. Once the video is done, it will eventually be uploaded to Vector TV. 

 

"Cacio e Pepe" is a pasta dish literally meaning "Cheese and Pepper"

 

Cacio e Pepe is a pasta dish originating from Italy. According to an article on Toscana Divino, the dish dates back to the ancient Roman Empire.

The dish traditionally doesn't use butter or parmesan, but using these ingredients will help form the sauce easier than if no butter was added.

 

Ingredients:

  • 2 ounces Pasta (Spaghetti, Fettuccine, etc.)

  • ¼ cup grated Pecorino Romano

  • ¼ cup grated Parmesan

  • 1 Tbsp. Unsalted Butter

  • Salt

  • Pepper

 

Steps:

Bring 1½ quarts of water in a 3 quart pot to a boil. Add pasta, stir occasionally.

 

1 minute before the pasta is tender, add butter to a pan on medium heat. Add freshly ground pepper to the pan and allow to toast for 1 minute.

 

Once the pasta is done cooking, add it to the pan using tongs. Add ½ cup of the pasta water to the pan. Add the Romano and Parmesan to the pan, stir and toss until the cheeses are melted and the sauce easily coats the pasta. Season with salt and pepper as needed.

 

Plate and serve.

 

Homemade Pasta:

If you don't have pasta at home, it is very simple to make homemade pasta. All you need to do is mix flour, 2 beaten eggs, salt, and oil in a bowl. After the dough has formed, lay it out onto a work surface or a cutting board and knead for 10 minutes. Let the dough rest for 30 minutes at room temperature, then put in the fridge to use for later (homemade pasta lasts for 2 days in the fridge and up to 3 weeks in the freezer) or roll it out and laminate the dough three times. After this, roll the dough as thin as you can. Then cut the dough into the pasta of your choice.



 

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