How to Make Cacio e Pepe. Step 1: Start by bringing a large pot of water to a boil and season it with salt. Once boiling, add the spaghetti and cook, stirring occasionally, until al dente. Reserve ¾ cup of the pasta cooking water before draining the rest. Step 2: Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. In a large skillet, heat olive oil (or butter) over medium heat, then stir in garlic and black pepper and cook until fragrant, about 1 to 2 minutes. Add the cooked pasta and grated Pecorino Romano cheese, then ladle in 1/2 cup of the cooking water. Stir until the cheese is melted, then add more cooking water (just a tablespoon at a time) until This one is reminiscent of a cacio e pepe as its pasta ribbons swirled around in black pepper and parmesan (though you can also use pecorino romano). The author recommends grating the cheese with a fork to form tiny 'crumbles'. The beauty of cacio e pepe is that it relies on only 3 key ingredients: pasta, cheese, and black pepper. A lot Cacio e Pepe Wine Pairing. Cacio e Pepe is my go-to lazygirl, indulgent dinner. It's like elevated mac-n-cheese, basically! And a perfect excuse to pluck some basil from my home patio garden. My favorite recipe is the Chriselle Factor's Cacio e Pepe for one. So delicious AND easy! To make these easy dinner even more elevated, pair it with a Remove the pan from the heat and add 1 3/4 cups of parmesan or pecorino Romano. And if you really want the full Roma Sparita experience, make a crispy parmesan bowl. Simply spread 3/4 cup parmesan In a large non-stick pan, toast the black pepper over medium heat, about 1-2 mins. Remove and set aside. Add 5 cups of water to the pan (yes pan), along with some salt and bring to a boil. The cheese: many recipes call for Pecorino Romano OR Parmesan but authentic Cacio e Pepe is always made with Pecorino Romano (it is literally in the name!) because it is 3X more flavorful! Flavor. In addition to using Pecorino Romano, this Cacio e Pepe boasts buttery, toasted pepper through and through. Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté 2-3 minutes until al dente (tender, but not mushy) Remove the noodles from the skillet. Add the butter to the skillet and melt completely. Add the zoodles back to the skillet and toss with both cheeses, salt and pepper. Step 1 Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Make the sauce for cacio e pepe. Grate a piece of hard Italian cheese very finely into a bowl. Add 12 soup ladle of pasta water to the bowl and mix it with the finely grated cheese with a fork or whisk until it is all the same colour. Set aside. On your stove, heat a frying pan for 2 to 3 minutes over medium-high heat. xknJJa.