Cacio e Pepe (Linguine with Black Pepper)
Servings
2Serving size
2 ounces pasta with sauceThis recipe can easily be multiplied but does not make very good leftovers. Serve with a side salad of your choice.
Serve with Beet and Shallot Salad or Caesar Salad or Green Bean and Mushroom Salad or Grilled Caesar Salad or Jicama Slaw or Kale Salad with Pumpkin Seeds or Mushroom Salad
Ingredients
| 4 quart Water |
| 4 ounce Whole Wheat Linguine (or gluten-free linguine) |
| 1 tsp., ground Black pepper |
| 2 tsp. Olive oil |
| 1 tsp.. Unsalted butter |
| 1 ounce Romano cheese (grated) |
| 1 ounce Parmesan cheese (grated) |
Instructions
When the water boils, add the pasta. Cook for about 10 to 15 minutes or until al dente.
After the pasta has been cooking for about 5 minutes, place a large skillet over medium high heat.
Add the black pepper, then shake the pan frequently to toast the pepper, adjusting the heat so the pepper does not burn.
When the pasta is done, add the olive oil and butter to the skillet with the toasted pepper.
Drain the pasta, but reserve 2 tablespoons of the pasta water.
Add the pasta and the pasta water to the skillet with the pepper.
Toss well.
Add the pecorino and parmesan.
Fold together gently until the cheese is melted, then serve.
Serve this recipe with one of these vegetable side dishes.
Beet and Shallot Salad
Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Grilled Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender and process until smooth. Chill for at least 2 hours. Rinse the romaine lettuce well. Do not detach the leaves from the root. Cut the romaine lettuce lengthwise into two halves. Preheat a…
Jicama Slaw
Cut each section of the satsumas in half. Place the jicama, satsumas, pepitas, lime zest, lime juice, salt, pepper, honey and cilantro in a large bowl and fold together gently. Refrigerate until time to serve.
Kale Salad with Pumpkin Seeds
Place the olive oil, soy sauce, mustard, honey and pepper in a bowl. Whisk until smooth. Place a small skillet over medium high heat. Add the pumpkin seeds and toast for about 10 minutes until lightly browned. After about 5 minutes of toasting add the dried thyme leaves and toss…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
A friend of mine was touring Italy recently and posted a picture of Cacio e Pepe to Facebook. This is the height of simplicity and amazing flavor. Pasta, olive oil, pepper, and cheese and that’s it.
Serve this along with a bit of grilled fish and a side salad and you have the perfect meal without much work at all. It is important to toast the pepper first: it takes some of the harshness out and creates a much more mellow flavor. Be careful to adjust the heat so that the pepper does not burn.