Description
Jamie Oliver’s cacio e pepe celebrates Roman simplicity with pasta perfection. Pecorino romano and black pepper create a silky sauce that whisks you to an Italian trattoria’s warmth.
Ingredients
Scale
Protein Ingredients:
- 1 batch pici dough (you can use egg tagliolini, bucatini, or spaghetti)
Dairy Ingredients:
- 160 grams (5.6 ounces) unsalted butter
- 100 grams (3.5 ounces) parmesan, finely grated
Seasoning and Flavor Enhancers:
- 4 tablespoons freshly ground black pepper
- 1 teaspoon lemon juice
Instructions
- Fill a large pot with 4 quarts (3.8 liters) of water and bring to a rolling boil. Generously season the water with kosher salt to enhance the pasta’s flavor.
- Carefully lower the freshly prepared pici pasta into the vigorously boiling water. Allow the pasta to simmer and cook for 5 to 6 minutes until it reaches an al dente texture.
- While the pasta cooks, prepare the sauce in a separate saucepan. Melt 4 tablespoons (60 grams) of unsalted butter over medium heat, then reduce to low. Crack freshly ground black pepper directly into the melting butter.
- Using a pasta strainer, transfer the cooked pici directly into the butter sauce. Reserve approximately 1 cup (240 milliliters) of the starchy pasta water to help create a silky sauce consistency.
- Gradually sprinkle 1 cup (100 grams) of finely grated parmesan cheese over the hot pasta. Allow the residual heat to gently melt the cheese without stirring immediately.
- Gently toss the pasta and sauce together, incorporating the melted cheese. If the sauce seems too thick, incrementally add reserved pasta water to achieve a smooth, glossy coating.
- Taste and adjust seasoning with additional salt and black pepper if desired. Serve immediately while the pasta is piping hot.
Notes
- Master the art of creating a silky, peppery sauce that clings perfectly to every strand of pasta.
- Stash some reserved pasta water as your secret weapon for achieving that dreamy, creamy texture.
- Select top-quality Pecorino Romano to unlock the authentic, sharp flavor profile of this Roman specialty.
- Crack fresh black pepper generously to build intense, warming notes throughout the dish.
- Toss the pasta gently with wooden utensils to preserve the delicate sauce’s smooth consistency.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 0 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 60 mg