Cacio E Pepe Recipe
Garganelli, toasted black pepper, butter, pecorino, reggiano
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Ingredients
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Pasta
Sauce
Method
Cooking the Pasta
- 1
Prepare the Garganelli
Bring a large pot of salted water to a rolling boil. Add the garganelli pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.
- 2
Reserve Pasta Water
Before draining the pasta, reserve about 1 cup of the pasta cooking water. This will help create the sauce later.
- 3
Drain the Pasta
Drain the pasta in a colander, but do not rinse it. Rinsing will remove the starch that helps the sauce adhere.
Making the Sauce
- 4
Toast the Pepper
In a large skillet over medium heat, add the freshly cracked black pepper. Toast the pepper for about 1-2 minutes until fragrant, being careful not to burn it.
- 5
Add Butter
Add the unsalted butter to the skillet with the toasted pepper. Stir until the butter melts and combines with the pepper.
- 6
- 7
Create the Sauce
Gradually add reserved pasta water, a little at a time, while tossing the pasta. This will help create a creamy sauce. Be cautious not to add too much at once.
- 8
Add Cheeses
Once a creamy consistency is reached, remove the skillet from heat. Add the grated Pecorino Romano and Grana Padano or Parmigiano-Reggiano cheese. Toss vigorously until the cheeses melt and coat the pasta evenly.
- 9
Season to Taste
Taste the pasta and add salt if needed, keeping in mind that the cheeses are already salty.
Serving
- 10
Plate the Cacio e Pepe
Serve the Cacio e Pepe immediately in warm bowls. Garnish with additional grated cheese and a sprinkle of freshly cracked black pepper if desired.