Cacio e Pepe (Cheese and Pepper)

Cacio e Pepe is a simple but delicious dish. As the name should indicate, it is an Italian recipe known for its creamy texture and peppery kick. Provided that the pasta has already been prepared, it takes only minutes to create. It consists of only a few main ingredients: butter, Pecorino Romano, and black pepper.

4 Servings
Time: 15-20 minutes

8 ounces tagliatelle or fettuccine (fresh pasta: use half pasta recipe)
3 tablespoons butter
1 tablespoon cream (optional)
3 ounces Pecorino Romano, grated
1-1/2 teaspoons crushed black peppercorn
1/4 cup parsley
shrimp or chicken (optional)

The Pasta

For fresh pasta see Gluten Free Pasta. Bring a large pot of water to a boil. Add a generous amount of salt (but no oil). Boil the pasta as per the instructions (about 7 minutes) or, if fresh, until they begin to float. Stir occasionally to discourage the pasta from sticking together. When al dente remove the pasta from the water and set aside, reserving a cup or so of the pasta water for the sauce.

The Sauce

1. As the pasta is cooking, prepare the other ingredients and set aside. In particular, crush the peppercorn thoroughly, but do not grind it. You may do this by setting your pepper mill to a medium to course setting, or you can crush it with your knife. If you use your knife, place the peppercorn on your counter or cutting board and cover it with cellophane. Then use the broad side of your knife and press down firmly until the pepper is adequately crushed. The cellophane will prevent the peppercorns from shooting across the counter. Likewise, if you are adding chicken or shrimp, now would be the time to grill it.

2. Place the butter and pepper in a pan on low to medium heat. Allow the pepper to infuse itself into the butter. Cook until the butter is bubbly and foamy, but not brown.

3. Add the cream (optional) and 1/2 cup of the pasta water. Bring to a simmer, then reduce the heat to low. Add about three-quarters of the Pecorino Romano, saving some for garnish. Whisk together until smooth. If the cheese gets lumpy, you may add more of the pasta water and bring back to a simmer until it smooths out.

4. Add the pasta to the pan and increase the heat until the sauce thickens and begins to adhere to the pasta. Season with salt to taste. Toss with parsley, shrimp or chicken (optional), and enjoy.

Recommended Wine

As always, paring wine with food is more of an art than a science. Nonetheless, there are some simple guidelines that can help. In this case, the saltiness of the cheese could go very nicely with the acidity of a Chianti or Rosso. The one leaves you wanting more of the other. Or, if you prefer to accent the pepper and contrast the creaminess of the cheese, a crisp sauvignon blanc may do the trick.