In Search of Cacio e Pepe | Milk Street TV Season 8, Episode 4
Recipes in this Video
Cacio e Pepe, originating from Rome, is a classic Roman dish that translates to 'cheese and pepper.' Traditionally enjoyed by shepherds, it highlights the simplicity of few ingredients—pasta, cheese, and pepper—transformed into a comforting meal. Today, it's celebrated worldwide, often featured in Italian restaurants and home kitchens alike.
Ingredients
- ●spaghetti
- ●pecorino romano cheese
- ●black pepper
- ●salt
- ●water
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add spaghetti to the boiling water and cook until al dente, about 8-10 minutes.
- 3Reserve 1 cup of pasta cooking water, then drain the spaghetti.
- 4Return the drained spaghetti to the pot off the heat.
- 5Grate pecorino romano cheese into the pot with the spaghetti.
- 6Add freshly cracked black pepper to the pot.
- 7Pour in a small amount of reserved pasta water and toss to combine.
- 8Continue adding pasta water gradually while tossing until a creamy sauce forms.
- 9Taste and adjust seasoning with more cheese or pepper as desired.
- 10Serve immediately, garnished with extra cheese and black pepper.
Ingredients
- ●2 medium zucchinis
- ●1 cup spaghetti
- ●1/2 cup grated Parmesan cheese
- ●2 large eggs
- ●2 cloves garlic, minced
- ●1/4 cup chopped fresh parsley
- ●1/2 tsp black pepper
- ●1/4 tsp salt
- ●1 tbsp olive oil
Instructions
- 1Spiralize the zucchinis to create zucchini noodles and set aside.
- 2Cook the spaghetti according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.
- 3In a bowl, whisk together the eggs, Parmesan cheese, black pepper, and salt until well combined.
- 4In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- 5Add the zucchini noodles to the skillet and sauté for 3-4 minutes until slightly softened.
- 6Remove the skillet from heat and add the cooked spaghetti to the zucchini noodles.
- 7Pour the egg and cheese mixture over the pasta and quickly toss to combine, adding reserved pasta water as needed to create a creamy sauce.
- 8Stir in the chopped parsley and adjust seasoning if necessary.
- 9Serve immediately, garnished with additional Parmesan cheese if desired.
Equipment
Ingredients
- ●8 oz spaghetti
- ●2 cups fresh parsley leaves
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup olive oil
- ●1/4 cup pine nuts
- ●2 cloves garlic
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
Instructions
- 1Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 2In a food processor, combine the parsley leaves, Parmesan cheese, pine nuts, garlic, salt, and black pepper.
- 3Pulse the mixture until finely chopped.
- 4With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
- 5Add the lemon juice and pulse a few more times to combine.
- 6In a large bowl, toss the cooked spaghetti with the parsley pesto until well coated.
- 7Serve immediately, garnished with additional Parmesan cheese if desired.
Equipment
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