Simple & Delicious: Cacio e Pepe
For our cacio e pepe recipe, we use our fresh Bigoli pasta, which is traditionally extruded with a Torchio hand press — which just means that the dough is moved through a tool that changes the appearance of the pasta's surface. In this case, the Bigoli pasta's surface is textured, giving your sauce something to hold onto. That's why we love this noodle for a cacio e pepe recipe. Cacio e pepe (Italian for "cheese and pepper") is a simple dish that comes together with just three basic ingredients: butter, parmesan, and black pepper.
It's a comforting, effortless, elegant meal for a rainy weeknight (or a sunny one, or a partly cloudy one, because let's be honest with each other... we'll take cacio e pepe whenever it's offered).
What You'll Need:
8 oz. fresh Bigoli (if you don't receive one of our fresh monthly pasta boxes, you can substitute egg tagliolini, bucatini, or spaghetti)
4-6 oz pasta water
3 Tbsp. olive oil
3 heaping Tbsp. butter
2.5 Tbsp. black pepper
4-6 oz parmesan cheese
Salt to taste
Directions: 1. Follow the standard procedure for cooking your noodles, adding an extra minute or two depending on the amount of bite you prefer. 2. While the noodles are cooking, warm a separate saucepan on medium heat with the olive oil and a tablespoon of black pepper (reserve the rest for topping later). Wait until the black pepper starts to sizzle in the pan ever so gently, then shut the heat off and wait 90 seconds. 3. Ladle about 4 oz of the pasta water into the saucepan, and return it to medium-high heat until you've brought your sauce to a simmer.
4. Once they've finished cooking, add pasta & butter. Keep the sauce at a constant simmer throughout this process, shaking the pan and stirring the noodles constantly.
5. Add another tablespoon of black pepper and 2 0z of parmesan to the pan, tossing and stirring. 6. Finish with the rest of the black pepper and parmesan. Transfer pasta to warm bowls and serve. Enjoy!