Holy Toledo, I finally found a method to make cacio e pepe that works for me and doesn’t crack any lovely serving dishes. After looking at a slew of different recipes, I figured out steps that work for our finicky stovetop that uses the least amount of pots, too. Ok, it still uses 2 different size pots/pans but I couldn’t really get away from that unless I wanted to crack another serving dish. Try it out and let me know how you like it. Hubby calls this dish macaroni and cheese for adults…I know, there’s no macaroni involved. At all. But if he loves it, I don’t want to be a DebbieDowner.
This set of photos were taken in the span of about 20 minutes as I was rushing between the 1st day of kindergarten chaos and a luncheon at the Hubby’s office. Yes, it’s that quick of a dish to make. Perfect for midweek crazies!
Here are the ingredients with some of my personal suggestions following after:
- Pecorino Romano cheese, shredded. 1-1/2 to 2 cups per 2 person serving. (I have used Pecorino Romano with and without whole peppercorns already in it. Both are divine!)
- Pasta, long noodles. I’ve used tagliatelle, spaghetti, linguine, fettucini. My faves are tagliatelle (bird’s nests) and spaghetti. I haven’t tried any gluten-free. Tell me how it works if you try it out.
- Pasta water. 2 cups per 2 person serving. You get this from the pasta, right before it’s done.
- Pepper, whole and freshly ground. This is to taste, but for this recipe I used about 1/4 cup because I made it for 4 people (8 oz. fettucini)
Transfer into a warm serving dish. Top off with some shredded parmesan reggiano and freshly ground pepper on top and you’re done. I didn’t take a photo of the finished dish because I literally wrapped it up with some Press’nSeal and hustled out to the car for the Hubby’s office.
Enjoy yourselves and have a fantastic week!