The Roman pasta dish that's as easy to make as it is delicious.
Using toasted and fresh black pepper doubles up on flavor, giving the dish more complexity.
Cooking the pasta in a skillet instead of a pot helps concentrate the starch in the water, making the sauce smoother. If you were to watch a practiced hand make cacio e pepe, you might think the instructions were as simple as this: Cook spaghetti and drain. Toss with olive oil, butter, black pepper, and grated Pecorino Romano cheese. Serve.
You can clearly see this happening if you try to cook cacio e pepe in a pan that's too hot: The cheese proteins form a film on the bottom of the pan.The only real solution is to not let it happen in the first place. There are a few ways you can go about this. Some recipes call for a few tablespoons of heavy cream, but I find it can dilute flavor more than I'd like. Butter can also help the cheese melt smoothly, but, if you use too much, it can have the same dulling effect as heavy cream.
I tried it out on my cacio e pepe, toasting black pepper in a little olive oil and butter in a separate skillet on the side . The flavor improvement was immediately noticeable, especially when I stacked it with more freshly ground pepper at the end, giving me both sweet and sharp flavors. In order to avoid accidentally browning the butter, I decided to keep it out of the skillet until after the pepper was toasted.J.
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