RECIPE: cacio e pepe
Updated: Jan 6
Cacio e Pepe w/ Bigoli
Salt, pepper and/or acid (lemon juice or vinegar) to taste
Cacio (cheese) e (and) pepe (pepper) is a deceivingly simple dish. But this pared-back sauce can only do its thing if it has something to hold onto. Bigoli is the protagonist in this pasta romcom. Hardy and supportive, it's the one that won't slip away.
Fill a large pot one-third of the way with water.
Add enough salt so that the water tastes salty. This will not only season the noodles, but it will enhance the structure of the pasta and help to keep your water at a constant boil. Salt!
Bring the water to a boil. You'll want to keep the water at a rolling boil throughout the entire cooking process.
In a separate saucepan bring your whey to a simmer. Add your pasta once it is about 70 percent cooked (2-4 minutes), along with the black pepper* and butter. Stir together.
*Note: Some may prefer a lot of pepper, while others prefer very little. Add black pepper according to your tastes!
Add the parmesan, continuously shaking the pan and stirring the noodles - this will help bring your sauce together. Cook for another 90 seconds.
Give the sauce a taste and adjust with salt, (more) pepper and/or acid (lemon juice or vinegar). Enjoy!
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