What Is Cacio e Pepe? NYT Cooking is a subscription service of The New York Times. Literally translated, cacio e pepe means “cheese and pepper” in Italian. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Red curry paste was a wild card. Good all the time (even for breakfast), but especially at midnight. Peter DaSilva for the New York Times. A delicate cracker made by baking mounds of grated cheese into weblike crisps, frico could feature a number of cheeses, be it Montasio, cheddar, Asiago or, in this case, the kinds featured in cacio e pepe Using both Parmesan and pecorino gives a good mix of richness and tang, though you could just use Parmesan (Pecorino on its own may be too salty once it concentrates in the oven.) Makes 4 servings Time 20 minutes This is both one of the simplest and best pasta recipes I can think of. Cacio e Pepe. Actually, a quick history lesson before we get to the recipe — so exactly what is cacio e pepe?

In the three-minute video, Minchilli visits the kitchen of Flavio de Maio, a master of cucina Romana and producer of one of Rome’s most beloved bowls of cacio e pepe. A cacio e pepe would have fit the bill, but what about something more complex? Food stylist: Maggie Ruggiero. The beloved cookbook author’s latest recipe in The New York Times Magazine will change your cacio e pepe game. Gentl and Hyers for The New York Times. Prop stylist: Pamela Duncan Silver. Put a pot of salted water on to boil. Capers might have added acidity, or turmeric some earthiness. Cacio e pepe pasta — quite literally, cheese and pepper pasta — is as defined by its ingredients as peanut butter and jelly. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Subscribe now … Spread the paste evenly in the bowl. While cacio e pepe, the classic Roman dish, is simple — made with only pasta and its cooking water; cacio, or Pecorino Romano; and abundant freshly ground black pepper — it’s not always easy to make.

Once the water is boiling, add the pasta. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using … (Also, the second “c” in Italian is pronounced as a “ch”, so … Further refinements are possible: Cacio e pepe can be made with fresh pasta (and even better with chicken broth instead of water), and many people …

This speedy vegan take on cacio e pepe utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. Rather than cooking a sauce, you just (vigorously) stir everything together in a big bowl.