Instructions. Fill a large pot with water, add a couple of pinches of Kosher salt, and bring to a boil. Cook the pasta according to the package instructions, reserving 1 cup of the …
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Authentic Cacio e Pepe This three ingredient cacio e pepe recipe is as authentic (but as foolproof as it gets). It has been adapted from my neighborhood restaurant …
A simple traditional Roman Pasta dish made with just 4 ingredients. This Cacio e Pepe Recipe is quick and easy and so delicious. *If you prefer you can use just pecorino cheese. Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions.
Do NOT adjust the amount of water for cooking the pasta. The concentrated starchy pasta water is critical to the success of this Cacio e Pepe recipe. Do NOT increase the amount of water or it will become less starchy.
HOW DO I REHEAT CACIO E PEPE? This Cacio e Pepe recipe reheats well in the microwave or on the stovetop, just make sure you cook your pasta al dente. Microwave: Add a splash of water to your individual serving; no need to stir it in, yet. Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through.
If you do not have pecorino Romano available to you, grated Parmesan is an acceptable substitute, though not an authentic choice as it comes from the Parma region of Italy. The traditional choice of pasta for Cacio e Pepe is tonnarelli pasta, a thick round long pasta similar to a thick spaghetti or bucatini.