Ramadan Recipe: Cacio e Pepe
Cacio e pepe is a comforting and simple pasta dish that can be the perfect meal during Ramadan. Its rich combination of pasta, Pecorino Romano cheese, and black pepper delivers a satisfying flavor that's both indulgent and light on the stomach after a long day of fasting.
Read More: Ramadan Recipes: Tuna Pasta Salad
Read More: Ramadan Recipes: Lemon Pasta
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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This article was previously published on UAE Moments. To see the original article, click here
Ingredients of Cacio e Pepe
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- 10 Minutes
- 2 Serving
- 960 Calories
- 250g pasta, dry
- 2 ½ cups (100g) Pecorino Romano finely grated
- ½ tablespoon whole black peppercorns
Cacio e Pepe
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Method & Directions of Cacio e Pepe
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- 15 Minutes
- Prepare the Pot for the Pasta
تم نسخ الرابطBring a small amount of water to a boil in a pot, making sure the pot isn’t filled too high - keep the water shallow. Once it boils, add a pinch of salt
- Grate the Pecorino
تم نسخ الرابطFinely grate the Pecorino cheese to ensure it melts smoothly into the sauce.
- Grind the Peppercorns
تم نسخ الرابطUsing a mortar and pestle, grind the peppercorns until they reach a fine consistency. Set aside 1.5 teaspoons of the ground pepper - this is the pepper you'll use in the sauce.
- Cook the Pasta
تم نسخ الرابطAdd the pasta to the boiling water and cook for half the time listed on the box. It will finish cooking in the pan.
- Toast the Pepper
تم نسخ الرابطWhile the pasta is cooking, heat a stainless steel pan over medium heat. Add the 1.5 teaspoons of ground pepper and toast it for up to one minute. You should smell the pepper’s aroma, but be careful not to burn it.
- Add Pasta and Water to the Pan
تم نسخ الرابطOnce the pepper is toasted, add a ladle of pasta water to the pan. Then, add the pasta to the pan, allowing it to finish cooking there - this process is called "risottare."
- Finish Cooking the Pasta in the Pan
تم نسخ الرابطOver medium heat, let the pasta finish cooking in the pan. Use tongs to move it around and shake the pan as it cooks. Add pasta water as needed to help release the starch into the pan. You want to leave a small amount of starchy liquid in the pan, as this will help form the creamy sauce.
- Prepare the Pecorino Paste
تم نسخ الرابطWhile the pasta is cooking in the pan, add a small amount of pasta water to the grated Pecorino. Use a fork to mix the pasta water into the cheese until it forms a smooth paste. Set it aside.
- Add Pecorino Mixture and Stir
تم نسخ الرابطOnce the pasta is al dente, remove the pan from heat. Wait 30 seconds, then add the Pecorino mixture to the pan. Quickly stir with tongs. A creamy consistency should form as the Pecorino combines with the starchy liquid in the pan.
Use Freshly Grated Cheese Freshly grated cheese is better because it doesn't have additives or preservatives like pre-shredded cheese. You'll also get more cheese per ounce from a block, saving money and enhancing flavor!