Cacio e Pepe is Italian for cheese and pepper, it is a simple pasta dish originating in Rome.
Pasta usually isn’t my go to food unless its mac n cheese but this was delicious. I like its simple set of flavors – bright herbs, spicy garlic, creamy ricotta and salty pecorino.
It’s also very versatile – great for a dinner in or for a crowd. Enjoy!
After the pasta has been cooked to al dente heat the olive oil and butter. As soon as the butter begins to slightly brown, add your ricotta, cooked pasta, herbs and garlic and stir well.
It should look a bit like this.
And we’re done! Super easy and super tasty. I hope you get to try this out soon.
Cacio e Pepe
1 pound spaghetti
3 cloves of garlic
3 tablespoons olive oil
3 tablespoons butter
3 tablespoons flat-leaf parsley leaves, chopped
1 tablespoon chives, finely sliced
2 teaspoons red pepper flakes
2 cups fresh ricotta cheese
1 cup grated pecorino-romano cheese
1/2 cup grated parmigiano-reggiano cheese
Bring a large pot of salted water to a boil. Then add the spaghetti and cook until al dente.
Meanwhile while the pasta is boiling, in a sauté pan, heat the olive oil and butter over medium heat.
Drain the pasta reserving 1 cup of the pasta water. Once the butter has a chance to brown slightly, add the pasta directly to the sauté pan. Add the garlic, parsley, chives, red pepper flakes, ricotta cheese and 1 cup of the pecorino-romano cheese. Add the 1 cup of pasta water to the mixture.
Pour the pasta into a serving dish and grate fresh parmigiano before serving.