I was not expecting to post this recipe, but you all bombarded me for the recipe (as you should) so here it is with a very mediocre photo pulled from my Instagram story.
Cacio e Pepe is the definition of Italian food for me. The most simple ingredients, yet such a delicious dish. Cacio e pepe literally means “cheese and pepper” which are all you really need to make this (and pasta of course). I added some lemon and arugula to give to some brightness, but feel free to skip it if you would like. The crispy prosciutto on the side was amazing as well, but again not necessary if you don’t want to add it. Get creative with this one!
Don’t let the photo fool you, this recipe is a 10/10.
Cacio e Pepe
Ingredients
Cacio e Pepe
- 1 ½ cups grated pecorino Romano
- 1 cup grated Parmigiano-Reggiano
- 1 tablespoon ground black pepper
- 1 lb spaghetti
- 1 cup arugula
- 1 lemon juiced
- Olive oil
- Salt
- Red chili flakes optional
- More cheese to top
Crispy Prosciutto
- 5-6 slices prosciutto
Instructions
Cacio e Pepe
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Cook pasta according to package. Remove 1 cup of pasta water right before straining. Don’t rinse your pasta!
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Combine the cheeses and black pepper in a bowl. Add cold water and stir until a paste forms.
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Toss your pasta with the cheese paste, adding a drizzle of olive oil and some pasta water to get a creamy consistency. Add your lemon juice and arugula and combine.
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Serve with more cheese and red chili flakes for spice!
Crispy Prosciutto
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Preheat oven and line a baking sheet with parchment paper.
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Place your prosciutto on the baking sheet and bake for about 10 minutes. Be careful, as it can burn quickly!
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