Cacio e Pepe

Why Make This Recipe

Cacio e Pepe is a classic Roman dish that is simple yet incredibly flavorful. With just a few ingredients, you can create a comforting meal that brings the taste of Italy right into your kitchen. Giada De Laurentiis’ version of this recipe focuses on quality ingredients and easy-to-follow steps, making it perfect for both new cooks and experienced chefs. It’s a great dish for any occasion, whether it’s a weeknight dinner or a special meal with friends.

How to Make Giada De Laurentiis Cacio and Pepper

Ingredients:

• 1 pound (450g) pasta, such as Nodi Marini or spaghetti
• 3 tablespoons (42g) unsalted butter
• 1 teaspoon freshly ground black pepper
• 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
• 1 cup (100g) freshly grated Pecorino Romano cheese, plus more for serving

Directions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes, or until just shy of al dente. Reserve 1½ cups of pasta water before draining the pasta.

2. Melt the Butter: While the pasta is cooking, melt the butter in a large, straight-sided skillet over medium heat. Stir occasionally until the butter is fully melted and smooth.

3. Toast the Pepper: Add the freshly ground black pepper to the melted butter. Toast the pepper by stirring it frequently for about 1-2 minutes, until it becomes fragrant.

4. Combine with Pasta Water: Pour ½ cup of the reserved pasta water into the skillet with the butter and pepper mixture. Stir well to combine and create a cohesive sauce.

5. Toss in the Pasta: Add the drained pasta to the skillet. Turn off the heat and toss the pasta in the butter and pepper mixture until well coated.

6. Add the Cheeses: Sprinkle the grated Parmesan and Pecorino Romano cheeses over the pasta. Add another ½ cup of reserved pasta water, then toss until the pasta is evenly coated and a creamy sauce forms.

7. Adjust the Sauce: If the sauce is too thick, gradually add more reserved pasta water, stirring continuously, until you reach a light and creamy consistency.

8. Serve Immediately: Serve the pasta immediately, garnished with additional grated Parmesan and Pecorino Romano cheese if desired. Enjoy your Cacio e Pepe while it’s hot and fresh.

How to Serve Giada De Laurentiis Cacio and Pepper

Serve this dish hot, directly from the skillet, giving each plate a sprinkling of extra cheese for a delightful touch. Pair it with a simple salad or some crusty bread to make it a complete meal. A glass of white wine complements the flavors beautifully.

How to Store Giada De Laurentiis Cacio and Pepper

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a bit of water to loosen up the sauce and warm it in a skillet over low heat. Stir until heated through.

Tips to Make Giada De Laurentiis Cacio and Pepper

• Use high-quality cheese for the best flavor.
• Ground the black pepper fresh for a more robust taste.
• If the sauce is too thick, don’t hesitate to add more reserved pasta water until you get the desired consistency.

Variation

You can add a bit of spice by including red pepper flakes when toasting the black pepper. Another option is to toss in some sautéed vegetables like spinach or arugula for added color and nutrition.

FAQs

1. Can I use other types of pasta?
Yes, you can use any pasta shape you prefer. Spaghetti and Nodi Marini are traditional, but feel free to experiment!

2. Is it necessary to use both cheeses?
Using both Parmesan and Pecorino Romano gives the dish a rich flavor. However, you can use just one if you have a preference.

3. Can I make this dish vegetarian?
Yes, this recipe is already vegetarian, as it doesn’t include any meat. Just ensure that the cheeses you use are vegetarian-friendly.