Hamdi Saidani This easy and delicious Cacio e Pepe recipe by Joanna Gaines is the ultimate quick and creamy comfort meal. Perfect for busy nights, it uses just a handful of simple ingredients you likely already have in your kitchen. With the bold flavor of Pecorino Romano and a peppery kick, this classic dish is sure to impress!
Recipe Ingredients:
- 1 pound spaghetti
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- 2 teaspoons ground black pepper
- 1 ¾ cups grated Pecorino Romano cheese
How To Make Cacio E Pepe?
- Cook the spaghetti: Bring a large pot of lightly salted water to a boil. Cook the spaghetti, stirring occasionally, until al dente (tender yet firm), about 12 minutes. Reserve 240ml / 1 cup of the cooking water, then drain the pasta.
- Prepare the sauce base: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and ground black pepper, cooking for 1 to 2 minutes until fragrant.
- Combine the pasta and cheese: Add the cooked spaghetti to the skillet along with the grated Pecorino Romano cheese.
- Create the sauce: Pour in 120ml / ½ cup of the reserved cooking water. Stir well until the cheese is melted and evenly coats the pasta, about 1 minute.
- Adjust the consistency: Add more cooking water, 1 tbsp at a time, if needed, until the sauce is silky and clings to the spaghetti.
- Serve immediately: Plate the Cacio e Pepe and garnish with extra Pecorino Romano and freshly cracked black pepper, if desired.
Recipe Tips:
- Use high-quality Pecorino Romano: The cheese is the star of this dish, so choose a fresh, flavorful Pecorino Romano for the best results.
- Reserve the pasta water carefully: The starchy cooking water helps create a creamy sauce. Scoop it out before draining the pasta so you don’t lose it.
- Add the cheese off the heat: To prevent the cheese from clumping or burning, mix it into the pasta after removing the pan from direct heat.
- Grind fresh black pepper: For a bold and aromatic flavor, use freshly ground black pepper instead of pre-ground pepper.
- Work quickly with hot pasta: Mix everything while the pasta is still hot to ensure the cheese melts smoothly and coats the spaghetti evenly.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Cacio e Pepe cool to room temperature first. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Heat a skillet over medium-low heat. Add the Cacio e Pepe with a splash of water or broth, stirring frequently until heated evenly and the sauce is creamy again.
Check out More Recipes:
Joanna Gaines Cacio E Pepe
Description
This easy and delicious Cacio e Pepe recipe by Joanna Gaines is the ultimate quick and creamy comfort meal. Perfect for busy nights, it uses just a handful of simple ingredients you likely already have in your kitchen. With the bold flavor of Pecorino Romano and a peppery kick, this classic dish is sure to impress!
Ingredients
Instructions
- Cook the spaghetti: Bring a large pot of lightly salted water to a boil. Cook the spaghetti, stirring occasionally, until al dente (tender yet firm), about 12 minutes. Reserve 240ml / 1 cup of the cooking water, then drain the pasta.
- Prepare the sauce base: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and ground black pepper, cooking for 1 to 2 minutes until fragrant.
- Combine the pasta and cheese: Add the cooked spaghetti to the skillet along with the grated Pecorino Romano cheese.
- Create the sauce: Pour in 120ml / ½ cup of the reserved cooking water. Stir well until the cheese is melted and evenly coats the pasta, about 1 minute.
- Adjust the consistency: Add more cooking water, 1 tbsp at a time, if needed, until the sauce is silky and clings to the spaghetti.
- Serve immediately: Plate the Cacio e Pepe and garnish with extra Pecorino Romano and freshly cracked black pepper, if desired.
Notes
- Use high-quality Pecorino Romano: The cheese is the star of this dish, so choose a fresh, flavorful Pecorino Romano for the best results.
- Reserve the pasta water carefully: The starchy cooking water helps create a creamy sauce. Scoop it out before draining the pasta so you don’t lose it.
- Add the cheese off the heat: To prevent the cheese from clumping or burning, mix it into the pasta after removing the pan from direct heat.
- Grind fresh black pepper: For a bold and aromatic flavor, use freshly ground black pepper instead of pre-ground pepper.
- Work quickly with hot pasta: Mix everything while the pasta is still hot to ensure the cheese melts smoothly and coats the spaghetti evenly.
Joanna Gaines Cacio E Pepe
