Paccheri Cacio e Pepe
Directly from Rome, Italy’s capitol city and heart, the Cacio e Pepe is one of the most known and appreciated pasta recipes from everyone. Simple ingredients, amazing result!
Paccheri Cacio e Pepe
Cacio e Pepe is one of the most known and appreciated pasta recipes from everyone
Step 1
In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added. Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
Step 2
Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
Step 3
Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.
To dare a little twist, add some truffle zest on top of the pasta!
ENJOY!
Ingredients:
(for 4 people)
1 lb Paccheri
¼ lb Pecorino Romano
EVOO and black pepper to taste
Suggested products for this recipe
The superior quality of Verrigni pasta comes from the grinding of the finest wheats available by hand with stone millstones, and the water of Gran Sasso. Imported from Abruzzo, Italy.
By D’Orazio
Our top quality EVOO, is a monocultivar EVOO from the Simone olives. Lingering hints of both herbs and fruit with a surprisingly spicy aftertaste. Excellent with fruit, vegetables, meat, and fish filet.
