Cacio e Pepe
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Cacio e pepe, a classic Italian dish, relies on starchy pasta cooking water to form a creamy emulsion with butter and cheese, often Parmigiano Reggiano and Pecorino Romano, and it couldn’t be more delicious or simple. I like simple right now.
This one comes from YouTube star Laura Vitale, and her cookbook, Laura in the Kitchen, which is filled with recipes influenced by her southern Italian roots, and most especially, her nonna, who makes many a guest appearance on her show: Nonna’s stuffed peppers, Nonna’s stuffed calamari, Nonna’s spaghetti and clams. When Laura felt homesick after moving to the US at age 12, her nonna told her to “cook a pot of sauce,” which she did, and which instantly made her feel better. She’s been cooking ever since, and in 2009 launched her YouTube show, Laura in the Kitchen, which now includes over 850 cooking tutorials.
UPDATE: GIVEAWAY IS CLOSED: I have emailed you: Peg, Aaron, Peter, Anne and Nancy. Clarkson Potter generously passed along 5 copies of Laura in the Kitchen for the giveaway! Leave a comment to enter. Tell me your favorite easy thing to make right now.
Cacio e Pepe
- Total Time: 15 minutes
- Yield: 4 servings
Description
Source: Laura in the Kitchen by Laura Vitale
Note: I salted the water with 2 teaspoons of kosher salt because I was nervous about the finished dish being too salty since you use 1/2 cup of the cooking liquid. I added more salt to taste at the end.
Ingredients
- 12 oz. dried spaghetti or linguini
- 4 tablespoons unsalted butter
- 1/2 cup freshly grated Pecorino Romano
- 1/2 cup freshly grated Parmigiano Reggiano
- 1 teaspoon freshly crack black pepper or more or less to taste
Instructions
- Bring a large pot of generously salted (see notes above) water to a boil. Add the pasta and cook 2 minutes fewer than the package recommends. Drain the pasta, reserving about 1/2 cup of the starchy cooking water.
- Return the starchy cooking water to the pot. Add the butter and cheeses and cook over low heat until butter melts and cheese and water emulsify into a sauce. Add the pasta and pepper and toss to coat. Taste, adding more salt and pepper to taste. Remove pan from heat. Cover. Let stand for 1 minute, then serve.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
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144 Comments on “Cacio e Pepe”
My favorite easy meal currently is gnocchi with Italian sausage, capers and peas in an olive oil and garlic sauce. It takes 10-15 minutes total.
I make pasta on a busy night when time is limited. We use sauce that I canned from my garden tomatoes with very little spice, it tastes so fresh on its own. An added bonus is that the kids love pasta night so there’s no battle!
My favorite thing to make recently has been rice with roasted green tea poured over top. It’s a warm and comforting (and quick) porridge of sorts that you can add seasoning, seaweed, or fish to.
My German classic – Belegte brote. Jewish rye bread, butter smeared on each slice, a couple slice of hearty German salami and my favorite sliced Gouda cheese. The greatest dish is the simplest dish!
My fav easy thing is an omelette! just tossing in whatever I have on hand.
Fried rice with any leftover veggies (or frozen corn or peas or spinach), a chopped onion, and a garlic clove. Add any flavorings that fit the mood, chili powder or ginger or cumin or curry powder. A poached or fried egg on top gives a protein boost. I always make extra when I am cooking rice, any leftover rice goes into the freezer in a plastic zip top bag.
OH MY GOODNESS, these pictures! LOVE! My favorite easy thing to make these days is pizza. I know it’s lame, but, pizza.
I love your bucatini with butter roasted tomato sauce to hitch I add capers and olives for a sort of ersatz puttanesca. Perfect Friday night dinner with a bottle of red wine.
When the “hangry” strikes, I’m Team Quesadilla as well. Whole wheat tortilla, Dubliner cheddar cheese, frozen peas (defrosted), cast iron pan.
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We call it “sloppy eggs” Saute every & any vegetable we have- crack a few eggs on top stir around a bit & eat. We have chickens so fresh eggs are eaten often! 😉
I bought and roasted a whole chicken then removed the meat from the bones. My go to dish for using up part of the shredded chicken meat is an easy Mexican casserole of corn tortillas, chicken, chopped onion, a can of green chilies, chopped and mixed cheeses layered and topped with a green enchilada sauce and baked until it bubbles and the cheese on top is nicely brown. Only 35 minutes at 350 and its on the table – easy peasy and delish!
Super easy, delicious, and beautiful: Pour about 1/2 a jar of marinara or other pasta sauce in a baking dish, top with some slices of fresh goat cheese, crack a few eggs in between the slices of goat cheese, and sprinkle a little mozzarella or other shredded Italian blend of cheese over the top. Bake until the eggs are set to your liking. It’s so good!
I roast a couple of pints of cherry tomatoes with garlic cloves, red pepper flakes, salt, and pepper, and smash it all up after the tomatoes soften and char a bit. Then, I toss it over pasta and shower pecorino romano all over it. It’s splendid.
Depends on my mood but for a quick bite I might make some sort of eggs, cottage cheese and tomatoes, a little bowl of fresh guacamole with chips or the old standby grilled cheese is always good too.
tomato soup and grilled cheese always hits the spot
Kale salad, chopped almods, dried cranberries, olive oil, dash of salt. Maybe a little cold chicken.
Sausages, cubed potatoes & chopped broccoli tossed with olive oil, s&p, and into the oven for 20 minutes! It’s a one-sheet dinner, although I admit I usually spread to two sheets for the 4 of us now that there’s a teenager in the house.
Holiday Greetings!
My easy dish that I can whip up is an omelet with whatever cheese is on hand (goat, cheddar, mozzarella, Gouda, or a combination of cheeses). I sometimes throw in leftover roasted vegetables and cold lamd or chicken. Everyone loves it. It’s fast, protein-filled, and healthful…AND leaves time for holiday baking!
Tostadas on corn tortillas!! It’s been our quick and easy “go to” meal for years! Something we could eat every night!
My favourite simple thing to make is toast, darkly charred with butter and local honey…yum yum!! Would like to get more adventurous with my cooking though 🙂
Pasta alla Norma.
French Dip Sandwiches served diner style with fruit and chips (too much work to make fries.) This hits the spot on a chilly night and only takes a few minutes to make, which leaves me time to bake cookies. Wish I had a little angel in the kitchen to make everything taste better!
My favorite easy thing to make right now is frittatas! Clean out the vegetable drawer and the cheese drawer to make a delicious healthy meal
Pasta carbonara! I always have bacon and eggs on hand!
Teriyaki chicken or breakfast sandwiches – eggs, cheese and bacon on an English muffin!
Savoury oats. Saute an onion and a garlic clove, both thinly sliced in a tablespoon of good olive oil. Add some boiling water and flavour this “stock” with msg free seasoned salt. Add 3-5 heaping tablespoons of oats. Simmer til cooked. Break an egg or two into the oats, allow to cook untouched for a minute, then swirl the eggs into the oats. Serve with a sweet chilli sauce. 10 minutes total and very yummy and healthy to boot.
My favorite easy thing to make right now is a turkey-havarti panini!
I mix leftover rice with pasta sauce from a jar and some cheddar cheese then zap til it’s steaming hot and melty.
Right now on a low carb diet my favorite meal is peppercorn seared ahi steak with ponzu!
Your daughter is TOO cute! I can just imagine how much fun she must’ve had sneaking all of those pasta strands…
Right now, we’ve been using the outdoor grill for quick and easy dinners. Steak & chicken are our favorites (with a nice spice rub), with bread and salad on the side. It’s so warm, it feels like spring here in NY! Plus, there are no pots and pans to clean 😉 xx