Free Recipe, Mediterranean Vegan and Vegetarian
Cacio E Pepe
Makes 6 servings
Meet pasta perfection with Cacio e Pepe! Simple yet packed with flavor, this classic Italian dish combines creamy cheese and cracked pepper for a rich, peppery bite. It’s quick, comforting, and the ultimate go-to when you’re craving something deliciously uncomplicated!
INGREDIENTS
1 pound package spaghetti, tonnarelli or bucatini pasta
4 ounces Pecorino Romano cheese, finely grated
2 teaspoons salt
1 tablespoon whole peppercorns
INSTRUCTIONS
1. Fill a large pot with water, add 2 tsp salt, and bring to a boil. Add pasta, reduce heat to medium-high, and cook until al dente as per package instructions.
2. While the pasta cooks, grate 3 cups of cheese using a microplane or the star holes of a box grater.
Toast peppercorns in a small skillet over medium-high heat until fragrant. Cool, then grind coarsely using a mortar or spice grinder.
3. Drain the pasta using a colander over a bowl, reserving 1 ½ cups of the pasta water. Return pasta to the pot, add ⅛ cup of the reserved water, and place on the stove without heating.
4. Mix in ⅓ of the cheese, 2 tsp of pepper, and a little pasta water. Use tongs or a pasta fork to combine, adding more cheese and pasta water gradually until you achieve a smooth, creamy sauce.
5. Serve the pasta in bowls, topping each with a tablespoon of reserved pecorino and a pinch of pepper.
This AMAZING Recipe can be found in our new Mediterranean Vegan and Vegetable cookbook here
