Number 10 on our Culinary Bucket List states, “Figure out how the Italians’ make pasta cacio e pepe a million times better than we can. Also, master that twirling the pasta at the table trick.” If you’ve ever been to Rome, you know what I’m talking about. Literally ever Roman restaurant we set foot in served some type of cacio e pepe. It draws in tourists’ attention for its theatrical table-side preparation, but turns out it’s also delicious! Not lying, I think my cousin Scottie ate cacio e pepe for almost every meal when we were in Rome after the first time she tried it.
How is it that good though? ‘Cacio e pepe’ literally means pepper and cheese. It’s that simple – pasta + pepper + cheese. But somehow, when we came home and tried to recreate it, it never turned out the same. It was mind-boggling – how are we screwing up something that seems so simple?? The cheese would get all clumpy, and we wouldn’t really get a “sauce” per se.
Well, apparently we’re not the only ones. I found this article from Serious Eats that addressed our dilemma, from the point of view of someone who knows way more about cooking and testing recipes that we do. Thank goodness for smart people! Read it and learn like we did. We followed all of the tips and tricks in the article and were rewarded with a much better result. While it’s still not as good as what we had in Italy, and we still don’t know how to do the twirl the pasta at the table trick, it’s good enough to share!
Cacio e Pepe
(Recipe adapted from this Serious Eats article & recipe)
- 1 1/3 cup AP flour (plus slightly more for dusting your counter, hands, etc)
- 1/2 tsp salt
- 2 eggs
- 4 tbsp olive oil, divided
- 2 tbsp melted butter
- 40 turns fresh ground black pepper, divided
- 2 cups finely grated Pecorino Romano cheese
- 2-3 tbsp pasta water
- Start by making the pasta dough. On a clean, dry counter-top, mix together the flour and salt and form it into a volcano (a mound with a crater scooped out in the middle). Crack two eggs into that center well/crater.
- Using a fork, slowly mix the egg into the flour. Try to keep the eggs within the crater, pulling in more and more flour. (If you fail, don’t worry, life will go on.) Once the egg is mixed into the flour enough that it’s not trying to run away anymore, switch to use your hands. Fold together until well combined. [You made need an extra dusting of flour if the dough is wet and sticky, or to wet your hands if it’s a bit dry.]
- Continue kneading the dough, stretching and folding, for at least 5 and up to 10 minutes. By this point, the dough should be smoother and elastic, so that you can form into a ball. Wrap the dough in plastic wrap. Allow to sit for at least 30 minutes, and up to two hours.
- Once the dough has set, roll out and divide into quarters. Using the pasta roller attachment on the stand mixer, flatten out (to #4 if using KitchenAid’s model). Let the flattened dough rest on a floured surface. Then cut into spaghetti noodles using that attachment. [Follow your particular pasta roller/cutter’s instructions for doing these things.] Tip: keep your hands and the surface of the dough lightly floured during this process.
- Meanwhile, bring a pot of water to a boil with a dash of salt. Use less water than you typically would – just enough to cover the pasta.
- Add fresh pasta and cook until al dente. This only takes a few minutes with fresh pasta – it will take more like 6-7 minutes with store-bought pasta.
- In a second pan, heat 3 tbsp of olive oil and the first 20 turns of black pepper over medium-low heat.
- Add 2-3 tbsp of starchy pasta water and the melted butter to the pan. Stir to combine with the olive oil.
- Using tongs, lift noodles out of their pot and place into the pan as well.
- Slowly add the cheese and the remaining 1 tbsp of olive oil. Stir vigorously while adding the cheese so it doesn’t get clumped up.
- Add more pasta water as needed to ensure all noodles get coated with the sauce.
- Top with 20 more turns of black pepper and salt if you think it needs.