Q1: What is the absolute, number one secret to a creamy, not clumpy, Cacio e Pepe?

The secret is to not add your cheese to a hot pan . By creating a cheese paste in a separate, room-temperature bowl and then using the residual heat of the hot pasta to gently melt the cheese while you toss it vigorously, you are creating a perfect, gentle emulsion. Adding cheese directly to a hot pan will cause the proteins in the cheese to seize up and clump together instantly.

Q2: What is the best kind of cheese to use for an authentic Cacio e Pepe?

A true, classic, and authentic Cacio e Pepe is made with 100% Pecorino Romano cheese . It has a wonderfully sharp, salty, and pungent flavor that is the signature of the dish. However, as this recipe suggests, using a blend of Pecorino and a milder, nuttier Parmesan is a fantastic and very popular variation that tones down the sharpness for a more approachable flavor.

Q3: Can I make this dish ahead of time?

This is one of the few pasta dishes that is at its absolute best when it is made and served immediately . Because the sauce is a delicate emulsion of cheese, starch, and water, it does not hold or reheat particularly well.

Q4: What is the best kind of pasta to use for Cacio e Pepe?

A long, sturdy pasta shape with a slightly rough, porous texture is the best choice for catching and holding onto the beautiful sauce. A classic bucatini is a fantastic choice, as is a traditional, bronze-die spaghetti or a tonnarelli .

Q5: Can I make this recipe without the peas?

Of course! The peas are a delicious and fun, modern addition that adds a wonderful pop of color and sweetness, but a classic, traditional Cacio e Pepe does not contain any peas.

Authentic Cacio e Pepe (An Easy, Creamy Recipe!)

A simple recipe for a classic Roman pasta dish, Bucatini Cacio e Pepe, which translates to ‘cheese and pepper.’ This version features thick, hollow bucatini pasta tossed in a simple yet flavorful sauce. The sauce is an emulsion created from a blend of Parmesan and Pecorino Romano cheeses, coarsely ground black pepper that has been toasted in olive oil, and the starchy water from cooking the pasta. This recipe also includes the non-traditional addition of sweet green peas.

Author: Evelyn

Ingredients

12 ounces Bucatini pasta
1/3 cup olive oil
2 teaspoons coarsely ground black pepper
3/4 cup grated Parmesan cheese
1/2 cup grated Pecorino Romano cheese
1/2 teaspoon salt
1 cup frozen peas

Instructions

Bring a large pot of salted water to a boil. Cook the bucatini pasta according to the package directions until al dente. Before draining, reserve at least 1/3 cup of the starchy pasta water.
While the pasta is cooking, heat the olive oil in a large skillet over low heat. Add the coarsely ground black pepper and toast for about 30 seconds, until it becomes very fragrant.
Add the Parmesan cheese, Pecorino Romano cheese, salt, and the reserved 1/3 cup of pasta water to the skillet.
Add the cooked, drained pasta to the skillet and toss everything together over low heat for about a minute, until the cheese has melted and created a creamy sauce that coats the noodles.
Stir in the frozen peas and continue to cook until they are heated through. Serve immediately.

Notes

The name ‘Cacio e Pepe’ literally means ‘cheese and pepper,’ highlighting the simple, key ingredients of this classic Roman dish.
Toasting the black pepper in the olive oil is a crucial step that ‘blooms’ the spice and brings out its pungent, aromatic flavor.
Using the starchy, reserved pasta water is essential for creating the creamy, emulsified sauce without using any cream.
It is very important to keep the heat low when adding the cheese to prevent it from clumping or seizing.

Find it online: https://cookupjoy.com/authentic-cacio-e-pepe/