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Joanna Gaines Cacio E Pepe Recipe

Joanna Gaines Cacio E Pepe Recipe

Joanna Gaines Cacio E Pepe Recipe is amazing. This classic Italian pasta dish is simple. It uses just a few ingredients. The Joanna Gaines Cacio E Pepe Recipe creates magic.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Italian
Servings 6
Calories 520 kcal

Equipment

  • Large pot
  • Colander
  • Large skillet or pan
  • Cheese grater
  • Measuring cups and spoons
  • Tongs
  • Ladle

Ingredients
  

  • 1 pound spaghetti or bucatini pasta
  • 2 cups freshly grated Pecorino Romano cheese
  • 1 cup freshly grated Parmesan cheese
  • 3 tablespoons butter
  • 2 tablespoons freshly ground black pepper
  • Salt for pasta water
  • 1 cup reserved pasta water

Instructions
 

  • Fill your large pot with water. Add plenty of salt to it.
  • Bring it to a rolling boil. The water should taste like the sea.
  • Add pasta to boiling water. Cook until just al dente.
  • This takes about 8-10 minutes. Don't overcook it.
  • Reserve one cup of pasta water. Drain the rest in your colander.
  • Heat your skillet on medium heat. Add the black pepper to it.
  • Toast it for one minute. This releases amazing flavors. You'll smell the difference immediately.
  • Add butter to the toasted pepper. Let it melt completely.
  • Add half cup of pasta water. Stir everything together well. The mixture will start bubbling gently.
  • Remove pan from direct heat. Add grated cheeses gradually.
  • Stir constantly while adding. The sauce will get creamy.
  • Add more pasta water if needed. The consistency should be silky smooth.
  • Add drained pasta to the skillet. Toss everything together using tongs.
  • Make sure every strand gets coated. Add more pasta water if dry. The sauce should cling to pasta.
  • Keep tossing for two minutes. The pasta absorbs the sauce beautifully.
  • Everything becomes perfectly creamy. Serve immediately while it's hot.

Notes

  • Use freshly grated cheese always.
  • Pre-grated cheese won't melt properly.
  • It contains anti-caking agents.
  • These prevent smooth sauce formation.
  • Save enough pasta water. It's your secret weapon.
  • The starchy water binds everything together.
  • Work quickly after draining pasta.
  • Hot pasta creates the best sauce.
  • Cold pasta makes clumpy cheese.
  • Grind pepper fresh for best flavor.
  • Pre-ground pepper tastes flat.
  • Fresh pepper adds wonderful spice.
  • Don't use high heat. It makes cheese clumpy and greasy.
  • Medium-low heat works perfectly.
  • Toss pasta constantly while mixing.
  • This creates that silky texture.
  • It prevents cheese from clumping.
Keyword Joanna Gaines Cacio E Pepe Recipe