Cacio e Pepe (Cheese and Pepper) is a quick and satisfying pasta dish all to itself! As a Meatless Monday Meal, it’s perfect! This meal can be created in a very short period of time, so it’s great for a busy weeknight meal. Serve with a side salad and maybe some toasted ciabatta bread For an alternate version, add some crumbled Italian sausage and Momma Mia!
To begin the process, heat the olive oil, garlic and 2 t. of the freshly ground black pepper in a large skillet as you begin to boil the pasta.
Cook pasta one minute before al dente stage. DO NOT DRAIN!! Using a pasta fork, lift pasta directly from pasta water to skillet with olive oil, garlic and pepper.
Add about half of the pasta and stir.
Add the rest of the pasta and stir over low heat to coat with the olive oil, garlic and pepper mixture.
Add the rest of the pepper with the cheese and toss to coat.
Add about 1/2 to 3/4 of the reserved pasta water and toss to blend. This starchy water helps sauce to stick to pasta. Look how creamy the texture becomes with that addition! Oh, yum!
Plate Cacio e Pepe with an addition of red pepper flakes, if desired. Here it is with a red pepper flake coating.
- 6 T. Extra-Virgin Olive Oil
- 2 garlic cloves, pressed
- 1 T. freshly ground black pepper, divided
- 1 pound salted pasta
- Reserved pasta water
- 4 oz. Parmigiano-Reggiano Cheese, or Romano, freshly grated
- Red Pepper Flakes, if desired
- Heat water for pasta. Grate cheese and grind pepper.
- Cook pasta up to 1 minute before al dente stage.
- Place garlic and 2 teaspoons of pepper in heated olive oil for about 2 minutes over low heat, stirring frequently. Remove from heat if pasta is not done. Return to heat as pasta is finishing.
- Lift pasta out of pot into saucepan with oil, garlic and pepper. DO NOT DRAIN.
- Toss pasta in saucepan to coat
- Add cheese and the rest of the pepper. Toss again.
- Add ½-3/4 cup of the reserved pasta water. Toss again; the sauce should appear creamy.
- Serve immediately.
