Cacio e Pepe

Cacio e Pepe

Cacio e Pepe (cheese and pepper) is proof that you can make something delicious that is very simple and has very few ingredients.  But making Cacio e Pepe is more difficult than it should be.  It can clump and turn into a big solid chunk cheese and pasta.  We have a much easier way that uses only 5 ingredients including the pasta, and it makes perfect Cacio e Pepe every time.  However, because you are using only 5 ingredients it is important that you use the best you can get.  Don't try to get by with grated cheese in a cardboard tube with a rotating top, or pepper that has been sitting around for days, weeks, or months.  This stuff is also good on popcorn and steamed veggies.

1 stick
room temperature, salted butter
5 oz (by weight)
Pecorino Romano cheese, grated (the finer, the better)
1 tbl
freshly ground black pepper
1 tsp
salt

pasta of your choice

 

Mix the butter with the cheese, black pepper and salt. Roll the butter mixture in parchment paper and freeze until firm.  Grate over cooked and drained pasta.  Sprinkle a little grated cheese over everything to make it look pretty. 

Serve.

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