Easy Cacio e pepe recipe (perfect results!) - The Burnt Butter Table (2024)

FAQs

Why cacio e pepe is so hard to perfectly execute? ›

But it is extremely hard to execute well because you need to control the heat. The cheese will become stringy if you heat up your pan too much (above 70 °C or 158 °F). I tested all the methods, so you do not need to! Cacio e Pepe is rare in restaurants because it is hard to serve warm without the corn starch trick.

Cacio e pepe is traditionally made from black pepper, aged Pecorino Romano cheese, spaghetti or tonnarelli pasta, and, most importantly, pasta cooking water. Authentic cacio e pepe does not include butter or oil, but we're willing to break a few rules for flavor.

The flavors are much more sophisticated and to prove the point you won't find many mac 'n' cheese addicted children falling in love with the strong bite of pepper and the salty acidity of the pecorino romano.

Add pepper and cook ('bloom'), until fragrant and toasted. Use tongs to pull pasta into the pan (this way you are reserving all the pasta water), then add ½ cup pasta water. Using a wooden spoon, stir the pasta, using the pasta as a whisk to emulsify the butter and pasta water into a sauce.

You might not suspect this, but the way the cheese is grated is key to making perfect Cacio e Pepe. Indeed, if the cheese is grated too coarsely, it won't emulsify into a smooth sauce, and you'll end up with blobs of coagulated cheese.

1. Pick a curved pasta shape that'll grab hold of the sauce. Customarily, Cacio e Pepe is made with hand-made tonnarelli pasta, which is about double the thickness of classic spaghetti.

Traditionally, Cacio e Pepe depended on the starch in the pasta water to act as the emulsifier and thickener of the pasta sauce. While the cornstarch gel supplants the need for starchy pasta water, using starchy pasta water certainly helps.

The best side dishes to serve with Cacio e Pepe are turkey meatballs, Caprese salad, shrimp scampi, grilled red snapper, grilled mushrooms, avocado salad, cornbread, Parmesan crusted walleye, chicken wings, beef tenderloin, garlic bread, bruschetta, sauteed spinach, Italian sausage, and roasted vegetables.

What is a good substitute for cacio e pepe cheese? ›

Pecorino Romano is a hard, Italian sheep's milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don't have it or can't find it Parmigiano-Reggiano is a totally acceptable alternative.

Ingredients. WATER, DURUM WHEAT SEMOLINA, PECORINO ROMANO CHEESE (SHIP'S MILK, SALT, ANIMAL RENNET, CHEESE CULTURES), MILK, WHEAT FLOUR, CREAM, BUTTER (MILK, NATURAL FLAVOR), GROUND BLACK PEPPER, SALT. Find out how your wellness data and product content can elevate the customer experience and convert more shoppers!

Ingredients. Water, pecorino romano cheese (sheep's milk, sea salt, animal rennet), sunflower seed oil, modified cornstarch, ground black pepper, sodium citrate, xanthan gum, sea salt.

Making an excellent amatriciana or a good carbonara is not that difficult, but cooking an at least passable cacio e pepe is not at all easy. In addition to good ingredients and patience, cooking cacio e pepe requires manual dexterity and a solid knowledge of food physics.

The trick is to toss the cheese with starch before heating it. As the starch heats up and gels, it stabilizes the cheese so it won't break. I tried the method for this Cacio e Pepe, which makes for a durable sauce that doesn't break even after raising the temperature until the sauce boils (usually a mortal sin).

This dish is supposed to be heavy on the pepper, but if you don't like a strong peppery flavor or if you are serving to kids who are sensitive to pepper, you can reduce the amount. See the recipe notes. Cheese– Aged Pecorino Romano is a MUST when making Cacio e Pepe.