Servings: 4 Servings
Calories: 557kcal
Equipment
- Large pot
Ingredients
- 1 small minced shallot
- 1 garlic clove halved lengthwise
- 1 1/2 teaspoons smooth Dijon mustard
- 5 tablespoons white wine vinegar
- 1 teaspoon natural honey
- Sea salt and freshly cracked black pepper
- 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1/3 cup plus 3 tablespoons high-quality extra-virgin olive oil
- 8 large eggs preferably organic
- 4 thick slices 1/2 inch of rustic country bread
- Chopped fresh chives for garnish
- 1 tablespoon capers rinsed and chopped
- 1/4 teaspoon red pepper flakes
Instructions
Step 1: Cook the Pasta
- Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta. Cook it until al dente, usually about 8-10 minutes based on package instructions.
- Reserve about 1-2 cups of pasta water before draining.
Step 2: Prepare the Cheese and Pepper
- While the pasta is cooking, finely grate the Pecorino Romano cheese into a bowl. In another bowl, add freshly cracked black pepper.
- You can adjust the quantity based on your preference.
Step 3: Combine Pasta with Cheese and Pepper
- Once your pasta is cooked and drained, return it to the pot on low heat. Add a couple of tablespoons of extra-virgin olive oil and mix well.
- Now, add the grated cheese and half of your reserved pasta water. Stir vigorously to combine. The heat will melt the cheese, creating a creamy sauce.
Step 4: Adjust the Consistency
- If the sauce is too thick, gradually add more reserved pasta water. You want the sauce to cling beautifully to each strand of pasta.
Step 5: Serve Immediately
- Remove the pasta from the heat and serve it right away. Each plate should be generously topped with more Pecorino Romano and a sprinkling of cracked black pepper.
Step 6: Optional Additions
- If you want to give your dish an extra twist, try adding sautéed garlic or a sprinkle of crushed red pepper for some heat.
Notes
- Use high-quality cheese: The flavor of your Cacio e Pepe relies heavily on the cheese, so buying good quality Pecorino Romano is essential.
- Don’t rinse your pasta: Always avoid rinsing pasta after draining it. This step washes away the starch that helps the sauce adhere.
- Save pasta water: Reserve plenty of starchy pasta water. It’s crucial for adjusting the sauce’s creaminess.
- Adjust pepper to taste: If you’re not a fan of too much heat, feel free to start with less pepper and add to your taste.
- Serve immediately: This dish is best enjoyed fresh out of the pot. It can become clumpy if left sitting for too long.
Nutrition
Calories: 557kcal
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