Let’s talk past, cheese, and pepper….or as the Italians would say, Cacio e Pepe! What is not to love about pasta, cheese, and pepper?! The first time I had Cacio e Pepe was in Milan. I must admit, this is a pretty perfect place to try it for the first time. My husband and I were told by a local about this can’t-miss restaurant called, fittingly, Cacio e Pepe Ristorante. Piece of free advice: when traveling anywhere, but most especially Milan, and you’re told about a can’t-miss restaurant you shouldn’t dismiss their recommendation. When the food arrived it didn’t disappoint. It was rich and creamy yet the sauce was light at the same time. Cacio e Pepe is now one of my husband and I’s favorite dish. In fact, after I made this recipe, my husband told me this is his new #1 favorite meal I make. It is SO good! Trust me!

Cacio e Pepe is made with the simplest of ingredients which really allows the flavors to come through. Now, because this is a dish with just a few ingredients, you really want to make sure they are good, quality ingredients. Specifically the pasta and the cheese since these are two of the main components of this dish. I highly encourage homemade pasta for this dish. However, if you are short on time you can buy pre-made fresh pasta from your local market. Either way I definitely recommend fresh pasta. Bucatini is my favorite cut of pasta for Cacio e Pepe but you can really use any cut of pasta. I recommend long cuts such as spaghetti or fettucinni verse a short cut pasta. For the cheese you can use Parmigiano Reggiano or Grana Padano. Both work really well and the bottom line is this dish is nothing short of delicious and everyone will be going for seconds.

Recipe

Serves 4-6

Ingredients:

1 lb Homemade or store bought Buccatini

1 1/2 cup finely grated parmesan cheese

1/4 cup dry white wine

1 1/4 Tbsp fresh round black pepper

3 Tbsp butter

1 tsp sea salt

1/4 cup panko bread crumbs.

To make:

Fill large pot with water and boil.

While water is boiling make the panko topping. Melt 1 Tbsp butter.

Add 1/4 cup panko bread crumb to butter and stir to combine.

Add 1/4 tbsp fresh ground black pepper and 1/2 tsp salt to bread crumbs.

Add 1/4 cup grated parmesan to bread crumbs and stir all to combine. Set aside.

Once water is boiling, generously salt water (about 1 Tbsp) and add pasta to the water. If using store bought pasta follow time on package. If using fresh pasta it is about 4 minutes until al dente.

When pasta is done remove from heat and reserve 1 cup of pasta water. Drain pasta and set aside.

In a extra large fry or sauce pan add butter and put on medium heat. Let butter melt.

Once butter is melted add the wine, stir to combine and bring to a simmer. Let reduce for 2-3 minutes.

This next step is important to make this more of a sauce: Reduce to medium-low heat and slowly add 1 cup of the grated cheese to the wine and butter mixture and whisk continuously as you add. Once combined add 1/2 cup of pasta water and whisk to combine.

Add drained pasta to sauce. Toss to combine. Remove from heat.