Ingredients with Measurements:
- 1 pound spaghetti
- 1 cup grated Pecorino Romano cheese
- 1 tablespoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 lemon, zested and juiced
- Salt, to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or sauté pan
- Grater for cheese
- Lemon zester
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes.
2. While the pasta is cooking, in a large skillet or sauté pan, heat the olive oil over medium heat. Add the black pepper and cook for 1-2 minutes until fragrant.
3. Add the butter to the skillet and stir until melted.
4. Reserve 1 cup of pasta water and drain the spaghetti.
5. Add the spaghetti to the skillet with the pepper and butter. Toss to coat the pasta.
6. Add the Pecorino Romano cheese and 1/2 cup of the reserved pasta water to the skillet. Toss until the cheese has melted and the pasta is coated in a creamy sauce. If the sauce is too thick, add more pasta water as needed.
7. Add the lemon zest and juice to the skillet and toss to combine.
8. Season with salt to taste.
9. Serve hot, garnished with additional black pepper and lemon zest.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 27g
Carbohydrates: 59g
Protein: 18g
Sodium: 600mg
Substitutions for ingredients:
- Spaghetti can be substituted with any long pasta such as linguine or fettuccine.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
- Lemon can be substituted with lime or orange.
Variations:
- Add cooked shrimp or chicken to the pasta for a protein boost.
- Use whole wheat or gluten-free pasta for a healthier option.
- Add chopped parsley or basil for extra flavor.
Tips and tricks:
- Reserve some pasta water to use in the sauce to help it become creamy.
- Use freshly grated cheese for the best flavor.
- Adjust the amount of black pepper to your liking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or milk to help the sauce become creamy again.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates. Garnish with additional black pepper and lemon zest.
Garnishes:
- Additional black pepper
- Lemon zest
- Chopped parsley or basil
Pairings:
- Serve with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Caesar salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add more pasta water to help thin it out.
- If the pasta is too dry, add more olive oil or butter to help coat it.
Food safety advice:
- Make sure to cook the pasta until al dente to avoid it becoming too mushy.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Cacio e Pepe is a traditional Italian pasta dish that originated in Rome. It is made with Pecorino Romano cheese and black pepper, and is known for its simplicity and delicious flavor.
Flavor profiles:
Savory, creamy, tangy, peppery
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Italian