Very Easy Cacio e Pepe
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Cacio e Pepe is a tasty pasta dish from Rome. It’s quick to make and needs just a few things: spaghetti, cheese, pepper, and butter. You can whip up this yummy meal in about 20 minutes. That’s perfect for busy nights when you want something good but don’t have much time.
This recipe is easy to follow. You’ll cook the pasta, make a sauce with butter and pepper, then mix in cheese. The trick is to use some of the pasta water to help the cheese melt into a creamy sauce. When you’re done, you’ll have a plate of hot, cheesy pasta that’s sure to make you smile.
Exact Ingredients List
Here’s what you’ll need to make this tasty cacio e pepe:
• 1/2 pound dry spaghetti
• 3/4 teaspoon salt
• 4 tablespoons salted butter, divided
• 1 teaspoon coarsely ground black pepper (plus extra for garnish)
• 1 cup grated Parmesan cheese (plus extra for garnish)
You’ll also want to keep about 1 cup of pasta water handy. This starchy water helps create the creamy sauce.
For best results, use high-quality Parmesan cheese and freshly ground black pepper. The simple ingredient list means each flavor really shines through.
Remember to have your ingredients measured and ready before you start cooking. This dish comes together quickly!
Instructions
Boil 6 cups of water with 3/4 teaspoon salt in a big skillet. Add 1/2 pound of spaghetti and cook it for 2 minutes less than the package says.
Save 1 cup of the pasta water before you drain the spaghetti. Put the drained pasta in a bowl near the stove to keep it warm.
Melt 2 tablespoons of butter with 1 teaspoon of black pepper in the same pan. Cook until you can smell the pepper.
Pour in 1/2 cup of the saved pasta water. Stir until it looks shiny and sauce-like.
Turn the heat down low. Add the spaghetti back to the pan. Sprinkle 1 cup of grated Parmesan and 2 more tablespoons of butter on top.
Use tongs to mix everything fast. Keep mixing until you get a creamy sauce coating the pasta.
Serve your cacio e pepe right away. Add extra black pepper and Parmesan on top if you want.
Remember, the key to great cacio e pepe is working quickly once you add the cheese. This helps it melt smoothly and not clump up.
Possible Substitutes List
You can make some tasty swaps in your cacio e pepe recipe. Try these options:
Pasta:
• Bucatini
• Linguine
• Fettuccine
Cheese:
• Pecorino Romano
• Grana Padano
• Aged Asiago
Pepper:
• White pepper
• Mixed peppercorns
• Pink peppercorns
Butter can be replaced with:
• Olive oil
• Ghee
For a twist, add:
• Lemon zest
• Crushed red pepper flakes
• Fresh herbs like basil or parsley
Remember, the key is to keep it simple. Too many changes might make it a different dish. Stick to one or two swaps for the best results.
Feel free to play around with these substitutes. You might discover a new favorite combo!
How To Make It Diabetes-Friendly
To make this cacio e pepe more diabetes-friendly, you can try a few simple swaps. Use whole wheat spaghetti instead of regular pasta. It has more fiber and a lower glycemic index.
Cut the amount of pasta in half and add zucchini noodles. This lowers the carbs while keeping the dish filling. You can make zucchini noodles with a spiralizer or vegetable peeler.
Reduce the butter to 2 tablespoons total. Use olive oil for the rest to add heart-healthy fats. Go easy on the Parmesan cheese – use 1/2 cup instead of 1 cup.
Add some protein like grilled chicken or shrimp. This helps balance blood sugar. Throw in some veggies too, like spinach or cherry tomatoes.
When cooking, follow the same steps. Just use less pasta water (1/4 cup) since there’s less pasta. Toss everything together as directed. The sauce may be a bit thinner, but still tasty.
These tweaks cut carbs and calories while keeping the flavors you love. Remember to check your blood sugar and adjust portion sizes as needed.
Tips, Tricks & Storing
Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy.
Don’t skip reserving the pasta water. It’s key to creating a smooth, creamy sauce. The starchy water helps bind the cheese and butter together.
Toss the pasta quickly once you add it to the pan. This prevents the cheese from clumping and helps create a silky sauce that coats every strand of spaghetti.
For extra flavor, try using a mix of Parmesan and Pecorino Romano cheese.
To store leftovers, keep them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water to loosen the sauce.
When reheating, stir frequently to help the sauce come back together. Avoid using the microwave, as it can make the cheese stringy.
For a fun twist, try using different pasta shapes like bucatini or rigatoni. Just make sure to adjust the cooking time as needed.