Orecchiette Cacio e Pepe

ebianco123
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Orecchiette Cacio e Pepe
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“Cacio e ‘chiette”. Love it!

[Video and Recipe Here](https://tastefullygrace.com/cacio-e-pepe/)

**Ingredients**

* 1 pound orecchiette pasta
* 2 cups Parmigiano-Reggiano fresh, fine-grated
* 1 ½ teaspoons freshly cracked black pepper plus more to garnish
* ¼ teaspoon salt
* 4 quarts water

**Instructions**

1. Prepare all ingredients ahead of time!
2. Bring 4 quarts of water (not more) to a boil. Add the salt. Add pasta and cook for about 30 seconds less than the boil time for al dente.
3. **With 3 minutes left of the pasta cooking time,** in a separate large pot (not pan), add the black pepper. Toast the pepper in the dry pot for 2-3 minutes over medium heat until fragrant.
4. Reserve 1 ½ cups of the pasta water right before the pasta is done cooking.
5. Add 1 cup of the pasta water to the pot with the pepper.
6. Add drained pasta. Vigorously mix pasta into the peppery water for 1 minute over medium heat.
7. In a bowl, combine cheese and ½ cup pasta water until it’s as smooth as possible, to create a cheese “cream”.
8. Add half of the cheese cream to the pasta. Vigorously mix until combined over medium heat.
9. Add the rest of the cheese cream to the pasta over medium heat. Vigorously mix again, until it is creamy and uniform. You really want to put some muscle into it!
10. Serve right away, garnished with more black pepper and cheese.

Looks good; needs more pepe, imo!

Looks great!

Looks so yummy

Yum! You would get a more starchy water if you used less water to cook your pasta in.

thanks!

It looks like cereal without milk

No butter?

Sorry boss, but this isn’t Cacio e Pepe…

The “cacio” is for caciocavallo cheese which wasn’t included. Also missing the heavy cream

This would be pasta bianco or pasta filante con crema di parmigiano e pepe

I’m sure it’s delicious nonetheless 🙂

The Classic Italian Dish: Orecchiette Cacio e Pepe

Cacio e Pepe is a beloved Italian dish that has gained worldwide recognition for its simplicity and flavor. The combination of al dente pasta, rich and creamy cheese sauce, and a generous sprinkle of black pepper may seem straightforward, but the result is nothing short of magical. When paired with the unique, ear-shaped pasta known as orecchiette, the dish becomes even more special. In this article, we’ll explore the history and ingredients behind Orecchiette Cacio e Pepe, as well as provide a recipe for you to try at home.

The Origins of Cacio e Pepe

Cacio e Pepe is a classic Italian dish that dates back to the Middle Ages. The name "Cacio e Pepe" literally translates to "cheese and pepper," and that’s exactly what it is – a simple, yet indulgent, sauce made with Pecorino Romano cheese and black pepper. The dish originated in the Lazio region of Italy, specifically in the city of Rome, where it was often served as a humble peasant dish.

The Addition of Orecchiette

Orecchiette, which translates to "little ears," is a type of pasta that is native to the region of Puglia in southern Italy. The pasta is shaped like small ears, with a slightly rough texture and a ridged surface. When combined with the creamy Cacio e Pepe sauce, the orecchiette absorbs the flavors and becomes a perfect vessel for the dish.

Ingredients and Preparation

To make Orecchiette Cacio e Pepe, you’ll need the following ingredients:

  • 12 oz orecchiette pasta
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons Pecorino Romano cheese, freshly grated
  • 1/2 teaspoon black pepper, freshly ground
  • Salt, to taste
  • 1/4 cup grated Parmesan cheese (optional)

Cook the orecchiette pasta according to the package instructions until it’s al dente. While the pasta is cooking, heat the olive oil in a large saucepan over medium heat. Add the grated Pecorino Romano cheese and black pepper, and stir until the cheese is melted and the sauce is smooth. Season with salt to taste.

To combine the pasta and sauce, add the cooked orecchiette to the saucepan with the Cacio e Pepe sauce. Toss the pasta in the sauce until it’s well coated, then add the grated Parmesan cheese (if using). Serve immediately, garnished with additional grated Pecorino Romano cheese and black pepper if desired.

Tips and Variations

While traditional Orecchiette Cacio e Pepe is a perfect dish in its simplicity, there are a few variations you can try to enhance the flavor:

  • Add some garlic to the saucepan with the olive oil for added depth of flavor.
  • Use a combination of Pecorino Romano and Parmesan cheese for a richer, creamier sauce.
  • Add some cooked vegetables, such as cherry tomatoes or asparagus, to the pasta for added color and nutrients.
  • Use a flavorful extra virgin olive oil, such as one infused with herbs or spices, to add an extra layer of flavor to the dish.

Conclusion

Orecchiette Cacio e Pepe is a classic Italian dish that is sure to please even the most discerning palates. The combination of creamy cheese sauce, al dente pasta, and a generous sprinkle of black pepper is a match made in heaven. With its simple ingredients and easy preparation, this dish is perfect for a weeknight dinner or a special occasion. Try it tonight and experience the authentic flavors of Italy!

Orecchiette Cacio e Pepe

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