Easy Cacio e pepe recipe (perfect results!) - The Burnt Butter Table (2024)

FAQs

Why is cacio e pepe so hard to make? ›

What Makes Cacio e Pepe So Difficult? Cacio e pepe should have a very smooth, creamy sauce that coats the pasta in velvety goodness. This can be tricky to achieve, and many cooks find that the pecorino cheese clumps together in gooey, sticky gobs and leaves the pasta in a wet, peppery mess.

Freshly-grated Pecorino Romano is a MUST in this Cacio e Pepe recipe. If you use pre-grated cheese, your sauce will by clumpy. Pre-packaged cheeses are coated with anti-clumping chemicals which inhibit them from melting beautifully.

In a large sauté pan or Dutch oven over medium-high heat, add 2 tablespoons butter over medium heat. Once melted, add orzo and toast until golden, 2-3 minutes. Slowly and carefully pour hot broth into Dutch oven. Then add cut butternut squash, cacio e pepe sauce, and stir to combine.

But what makes cacio e pepe so special, you might ask? It's all in the technique. The key to a perfect cacio e pepe is getting the right consistency for the sauce. It should be creamy and smooth, but not too thick - the cheese and pepper should coat the pasta, but not clump together.

Cheese– Aged Pecorino Romano is a MUST when making Cacio e Pepe. It is made from sheep's milk and has a strong and tangy flavor. I also use Parmesan cheese because I like the flavor of the two cheeses together. If you want to use ALL Pecorino Romano, you can, but personally I like the mix of both cheeses.

Traditionally, Cacio e Pepe depended on the starch in the pasta water to act as the emulsifier and thickener of the pasta sauce. While the cornstarch gel supplants the need for starchy pasta water, using starchy pasta water certainly helps.

Cacio e Pepe's creamy and peppery flavors pair well with wines that either enhance or balance these elements. Recommended wines include Fiano, Greco di Tufo, Chablis, and Friulano, each offering a unique pairing experience.

While he didn't name the initial restaurant where he tried cacio e pepe in 2009 (in order to preserve its local charm), fans eventually figured it out to be Ristorante Roma Sparita, a family-owned eatery located in the Trastevere neighborhood.

- Add a little more pasta water than you think you need (the pasta will continue to soak it up and the sauce will thicken on your plate).

What does cacio e pepe mean in Italian? ›

Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy. Cacio e pepe means 'cheese and pepper' in several central Italian dialects.

Ingredients. FILLING (RICOTTA CHEESE [WHEY, CREAM, SALT, CITRIC ACID {ACIDIFIER}], CREAM, PECORINO ROMANO CHEESE [SHEEP'S MILK, SALT, RENNET], LACTOSE, MODIFIED CORNSTARCH, RICE FLOUR, SALT, BLACK PEPPER, LEMON JUICE), PASTA (WHEAT FLOUR, EGGS, DURUM WHEAT SEMOLINA, WATER, BLACK PEPPER). CONTAINS MILK, EGG , WHEAT.

Spaghetti is the traditional pasta for cacio e pepe, but even Roman establishments now use popular shapes such as rigatoni, bucatini, and thick, square-cut noodles called tonnarelli. Use a good quality brand that cooks evenly and retains its al dente bite.

The culprit usually comes down to too much heat. When it gets too hot, the protein in cheese coagulates and separates. The solids lose their liquid and fat and turn into a firm little blobs.

1 serving of cacio e pepe ("cheese and pepper") contains 324 Calories. The macronutrient breakdown is 39% carbs, 37% fat, and 24% protein. This is a good source of protein (36% of your Daily Value).