This pasta dish combines the flavors of fresh parmesan cheese with pepper. Mixing together the cheese, pepper and pasta water makes a super creamy sauce that has an amazing flavor and is just so simple to make.
Caico E Pepe: A Classic Italian Dish
Caico e Pepe is a staple of Italian cuisine. It is a simple yet flavorful pasta dish. This dish showcases the beauty of minimalism in cooking. The name translates to “cheese and pepper,” which perfectly encapsulates the essence of this traditional meal.
The ingredients are straightforward: high-quality pasta, freshly cracked black pepper, and a generous helping of Pecorino Romano cheese. The magic happens when the heat of the pasta melts the cheese. This process creates a creamy, rich sauce that clings to each strand.
To prepare Caico e Pepe, start by cooking your pasta al dente. In a separate pan, toast the black pepper to release its aromatic oils. Combine the toasted pepper with the hot pasta. Add some reserved pasta cooking water. Finally, stir in the grated Pecorino, allowing it to melt and form a silky sauce.
This dish celebrates the flavors of Italy. It highlights the art of cooking with just a few key ingredients. Caico e Pepe is perfect for a quick weeknight dinner. It also makes an impressive dish for guests. This meal is sure to delight any pasta lover.
Caico E Pepe
Ingredients
- 1 lb spaghetti
- 1 tbsp whole peppercorns
- 3 tsp salt - For the pasta water
- 4 oz pecorino romano - Fresh Ground
Instructions
- Start by bringing a large pot of water to a boil and adding your 3tsp of salt to it. Once it’s rapidly boiling add your spaghetti and cook until al dente (8-9 minutes).3 tsp salt, 1 lb spaghetti
- While the water boils and the pasta cooks add your peppercorns to a small pan and toast them until fragrant (5 minutes). Once they’ve cooled a bit add them to a mortar and pestle and grind them finely.1 tbsp whole peppercorns
- Reserve 1 1/2 cups of your pasta water and then strain your pasta and add it back to the same hot pot.
- Working quickly and in batches, add 1/4 of your cheese, a splash of pasta water and 1/4 of your pepper. Vigorously mix this until it emulsifies and becomes a rich and creamy sauce. Repeat this still till all of your cheese & pepper are used.4 oz pecorino romano
Note: You may not use all your pasta water! only add pasta water when it becomes too thick.
- Lastly top with a bit more cheese and some pepper and enjoy!
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