Cacio e Pepe
Perfection on a Budget
What’s up, you animals? There are few things on earth as delicious and satisfying as cacio e pepe. It literally just means cheese and pepper, and those are the stars of this dish. You know damn well that when you make a delicious Italian pasta dish, that you feel extra chef-y. Don’t deny it. Because I know I do. There’s just something about the process. The aromas. The visuals. And yeah, the taste too, relax. I was getting there.
My only qualm with homemade Italian is that too many people are scared to try new recipes. As soon as Tom and Jane learned their favorite red sauce or vodka sauce recipe, you can bet your ass that every time you go to Tom and Jane's? You’re eating their famous “sauce” again. That's no knock on repeating something you love, but by branching out and trying new methods, recipes, techniques, you’re only adding to your arsenal.
When it comes to Cacio e Pepe in particular (and yes, I am capitalizing it for a reason because we put some god damn respect on its name around here), a lot of people think the technique is difficult. To make 100% authentic, restaurant-style Cacio e Pepe? The technique is slightly more difficult. However, there’s more than one way to skin a Pepe. That sounded worse than I meant it to… This method you’re going to learn in the video is not technically “authentic,” but I know from experience that your taste buds don't give a shit about “authenticity.” They care about taste. And that applies across the board in cooking. Look, I take passion in my craft as much as anyone, but if there are shortcuts, tips, and tricks for beginners to be able to achieve more difficult recipes? Then why the hell not? I don’t believe in gatekeepers, and this recipe is an ode to that.
Full of robust and warm flavors, this Cacio e Pepe hits all the right notes. You can add sharpness to it by increasing the Pecorino Romano; you can make it more mild by leaning heavy on the parm, or by excluding the pecorino altogether. When made well, I’d be hard-pressed to find a more comforting and complete dish than this simple pasta.
This recipe represents breaking away from thinking you can’t do something in the kitchen. So grab your parm, salt your pasta water, and let's get to work, dammit.
Estimated Time: 30 Minutes
Serves: 4-6
Ingredients:
1 Pack of Bucatini
Block or Grated Fresh Parmesan
Block or Grated Pecorino Romano
Fresh Black Pepper
Salt
Butter
Olive Oil
From here, you’ll get the full directions, complete with helpful tricks and techniques that turn a simple recipe into a skill you’ll use forever. Subscribe and let’s get to work.
