Cacio E Pepe Recipe
A classic Italian pasta dish with minimal ingredients and maximum flavor. “Cacio e pepe” means “cheese and pepper”—talk about simple. The trick to it is to use an often-overlooked ingredient: The pasta cooking water! Follow along and this recipe can be mastered in minutes.
Everyone’s an expert when it comes to this sublime amalgam of pasta, cheese, and black pepper. Some cooks prefer to simply toss hot pasta with Pecorino Romano in the age-old way. Others like to create a creamy pan sauce, relying primarily on Grana Padano, which, unlike Pecorino, melts beautifully. We’re in the latter camp (and we up the ante by adding the brightness of lemon), but that means technique is all-important.
Cacio e Pepe -- If one pasta dish exemplifies the complexity of pan sauce precision, it's cacio e pepe (literally, cheese and pepper). The minimalist recipe calls for only a few ingredients and doesn't even include garlic. It's a simple standard by which cooks are measured, yet no two chefs agree on how to do it right.