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Ramadan Recipe: Cacio e Pepe

  • Publish date: since 3 days
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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  • Ingredients of Cacio e Pepe

    • 10 Minutes
    • 2 Serving
    • 960 Calories

Cacio e Pepe

250g pasta, dry
2 ½ cups (100g) Pecorino Romano finely grated
½ tablespoon whole black peppercorns

  • Method & Directions of Cacio e Pepe

    • 15 Minutes
  1. Prepare the Pot for the Pasta
    تم نسخ الرابط
    Bring 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
  2. Grate the Pecorino
    تم نسخ الرابط
    Finely grate the Pecorino cheese to ensure it melts smoothly into the sauce.

    3. 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!

  3. Grind the Peppercorns
    تم نسخ الرابط
    Using 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.
  4. Cook the Pasta
    تم نسخ الرابط
    Add the pasta to the boiling water and cook for half the time listed on the box. It will finish cooking in the pan.
  5. Toast the Pepper
    تم نسخ الرابط
    While 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.
  6. Add Pasta and Water to the Pan
    تم نسخ الرابط
    Once 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."
  7. Finish Cooking the Pasta in the Pan
    تم نسخ الرابط
    Over 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.
  8. Prepare the Pecorino Paste
    تم نسخ الرابط
    While 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.
  9. Add Pecorino Mixture and Stir
    تم نسخ الرابط
    Once 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.

  • Nutrition Facts of Cacio e Pepe

Calories 960

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