Cacio e Pepe
Few pasta dishes deliver so much flavor with so few ingredients as this Italian classic. This recipe for cacio e pepe shows how pasta, freshly ground pepper, Pa…
Ingredienser
Instructions
Cook the pasta in well salted water until almost al dente. Save some of the pasta water before draining.
Crush or grind the pepper coarsely and add it to a dry frying pan. Toast the pepper over medium heat for 1 to 2 minutes, until fragrant.
Add the butter to the pan and let it melt with the pepper. Add 2 to 3 tablespoons of pasta water and let it simmer for about 1 minute.
Add the pasta to the pan and toss it well in the pepper and butter mixture. Add a little more pasta water if the pan becomes dry.
Remove the pan from the heat and fold in finely grated Parmesan until the pasta becomes creamy. Adjust with a little more pasta water if needed, and serve immediately.
Nutrition per serving
Energi ca. 303 kcal
Protein 16.3 g
Fett 8.5 g
Karbohydrater 40.1 g
Fiber 2.1 g
Sukker 1.2 g
Salt 1.4 g
Tips & tricks
Remove the pan from the heat before folding in the Parmesan. Too much heat can make the cheese grainy, while a little extra pasta water can save the sauce if it becomes too thick or does not coat the pasta evenly.
Did you know?
Cacio e pepe shows how important pasta water is in Italian cooking. The starch in the water helps butter and cheese bind into a glossy sauce, while freshly ground pepper gives the dish its signature warmth. With so few ingredients, technique matters more than the number of ingredients.
