Hamdi Saidani This Jamie Oliver Cacio E Pepe, or in English “cheese and pepper,” is truly the best traditional Pasta Cacio E Pepe recipe ever.
This simple Italian Pasta recipe is made with pici dough and a creamy sauce composed of unsalted butter, finely grated parmesan, freshly ground black pepper, and a hint of lemon juice. This easy Cacio E Pepe recipe takes only around 10 minutes to cook and serves as a quick yet luxurious meal.
While this traditional Cacio E Pepe is made with pici dough, you can also make it with other types of pasta like egg tagliolini, bucatini, or spaghetti.
What Is Cacio E Pepe
Cacio E Pepe is a creamy, peppery pasta made with simple ingredients like pici dough, unsalted butter, finely grated parmesan, freshly ground black pepper, and a dash of lemon juice. Cacio E. Pepe comes from Rome and is a staple in Italian cuisine.
Cacio E Pepe Pronounced: The dish is pronounced as “KAH-chee-oh eh PEH-peh,” which means “cheese and pepper” in Italian.
Cacio E Pepe Ingredients
- 1 batch of pici dough (you can use egg tagliolini, bucatini, or spaghetti)
- 160g unsalted butter
- 100g parmesan, finely grated
- 4 tablespoons freshly ground black pepper
- 1 teaspoon lemon juice
How To Make Creamy Cacio E Pepe
- Heat Water: Fill a big pot with water and bring it to a boil. Add some salt to give it a light salty taste.
- Cook the Dough: Put the pici dough into the boiling water. Let it cook for about 5 to 6 minutes.
- Make the Sauce: In a different pot, mix butter, black pepper, and a bit of the boiling water from the pici. Turn the heat to medium first, then lower it. Wait until everything blends well.
- Mix Them Up: Take the cooked pici out of the water and put it in the pot with the sauce. Save some of the water you boiled the pici in.
- Cheese Time: Sprinkle the shredded parmesan on top of the pici. Don’t mix it yet. Let the heat of the pot melt the cheese.
- Stir It All: Once the cheese has melted, give everything a good mix.
- Taste and Serve: Add a bit more salt if needed, and it’s ready to eat!
Can I Make Cacio E Pepe With Parmesan
Absolutely, parmesan is one of the main ingredients to make Cacio E Pepe, so it’s necessary.
What To Serve With Cacio E Pepe
Serve this jamie oliver cacio e pepe with Apple Chutney, Stuffed Marrow, Celery Soup or Jamie Oliver Devilled Kidneys.
How To Store Cacio E Pepe
- In The Fridge: Cooked Cacio E Pepe can last in the fridge for about 3 to 4 days. Simply store it in an airtight container.
- In The Freezer: Cacio E Pepe can be frozen for about 1 month; just make sure to use a freezer-safe container and allow it to thaw in the fridge before reheating.
How To Reheat Cacio E Pepe
Reheat leftover Cacio E Pepe in the microwave for about 1 to 2 minutes, stirring halfway through to ensure even heating.
Cacio E Pepe Nutrition Facts
- Calories: 437 kcal
- Total Fat: 27.3 g
- Saturated Fat: 6.1 g
- Trans Fat: 0.2 g
- Cholesterol: 15 mg
- Sodium: 587 mg
- Carbohydrates: 35.9 g
- Dietary Fiber: 2.3 g
- Sugars: 0.3 g
- Protein: 11.7 g
Try More Recipes:
- Jamie Oliver Chicken Liver Pasta
- Jamie Oliver Pasta Bake With Minced Beef
- Italian Wedding Soup
- Italian Tomato Soup
- Italian Fish Stew
Jamie Oliver Cacio E Pepe
Description
This Jamie Oliver Cacio E Pepe, or in English “cheese and pepper,” is truly the best traditional Cacio E Pepe recipe ever.
This simple Italian recipe is made with pici dough and a creamy sauce composed of unsalted butter, finely grated parmesan, freshly ground black pepper, and a hint of lemon juice. This easy Cacio E Pepe recipe takes only around 10 minutes to cook and serves as a quick yet luxurious meal.
While this traditional Cacio E Pepe is made with pici dough, you can also make it with other types of pasta like egg tagliolini, bucatini, or spaghetti.
Jamie Oliver Cacio E Pepe Ingredients
How To Make Jamie Oliver Cacio E Pepe
- Fill a big pot with water and bring it to a boil. Add some salt to give it a light salty taste.
- Put the pici dough into the boiling water. Let it cook for about 5 to 6 minutes.
- In a different pot, mix butter, black pepper, and a bit of the boiling water from the pici. Turn the heat to medium first, then lower it. Wait until everything blends well.
- Take the cooked pici out of the water and put it in the pot with the sauce. Save some of the water you boiled the pici in.
- Sprinkle the shredded parmesan on top of the pici. Don’t mix it yet. Let the heat of the pot melt the cheese.
- Once the cheese has melted, give everything a good mix.
- Add a bit more salt if needed, and it’s ready to eat!
