Cacio e Pepe
(cheese & pepper) is a classic pasta dish from the Lazio region of Italy. It is at the same time humble but yet, sophisticated. Simplicity is key with just a few ingredients, pasta usually spaghetti or tonnarello, pecorino romano, black pepper and pasta water. Here, I used bucatini, with the addition of bacon and mushrooms. First you start by bringing a pot of water to a boil, add a generous amount of sea or kosher salt and cook the pasta. While the pasta is cooking, render the cut bacon lardons (strips) in a sauté pan. When the bacon is starting to turn color and crisp, add the mushrooms and cook. You may deglaze during the mushroom cooking with a little of the pasta water or a splash of white wine and stir. Turn off the heat. When the pasta is just about ready to come out of the water, add grated cheese and lots of freshly ground black pepper to to the bacon-mushroom pan. Follow with the pasta straight into the pan and stir and toss to evenly coat the pasta. I like to add more cheese if necessary and some more of the pasta water and toss to create enough moisture (sauce) and plate. After plated, I finish with a final grating of pecorino and a couple turns of the pepper mill and serve! Buon Appetito! 🍷🍷
We love Caccio e Pepe and will try your recipe this evening. Love seeing your posts, Michael. Stay well.
John and Mary
Posted by: John Baldwin | August 2020 at 03:48 PM