Cacio e Pepe and Barbera
Cacio e Pepe and Barbera
Our Barbera’s unique acidity beautifully complements the salt, pepper, and cheese in this simple yet delightful dish.
Ingredients
- 1 pound orecchiette pasta
- 2 cups Parmigiano-Reggiano fresh, fine-grated
- 1 ½ teaspoons freshly cracked black pepper plus more to garnish
- ¼ teaspoon salt
- 4 quarts water
Instructions
- Prepare all ingredients ahead of time!
- Bring 4 quarts of water (not more) to a boil. Add the salt. Add pasta and cook for about 30 seconds less than the boil time for al dente.
- With 3 minutes left of the pasta cooking time, add the black pepper to a separate large pot (not pan). Toast the pepper in the dry pot for 2-3 minutes over medium heat until fragrant.
- Reserve 1 ½ cups of the pasta water right before the pasta is done cooking.
- Add 1 cup of the pasta water to the pot with the pepper.
- Add drained pasta. Vigorously mix pasta into the peppery water for 1 minute over medium heat.
- In a bowl, combine cheese and ½ cup pasta water until smooth to create a cheese “cream.”
- Add half of the cheese cream to the pasta. Vigorously mix until combined over medium heat.
- Add the rest of the cheese cream to the pasta over medium heat. Vigorously mix again until it is creamy and uniform.
- Serve right away, garnished with more black pepper and cheese.
Notes
Recipe courtesy of https://tastefullygrace.com