How to Make Tagliolini Cacio e Pepe
The ultimate comfort food that will make your heart sing is Tagliolini Cacio e Pepe. People have been enjoying this classic Italian pasta dish for centuries, and it remains just as popular today. The dish packs a punch of flavor that will leave you wanting more, despite its simplicity.
Additionally, to set it apart from typical mac and cheese dishes, the preparation of this dish involves tossing hot pasta with grated cheese and freshly ground black pepper. Moreover, the heat from the pasta melts the cheese, creating a smooth and velvety coating that perfectly complements the al dente spaghetti.
This dish is perfect for those looking for a quick and easy dinner idea, you can prepare it within minutes with minimal effort. Furthermore, the ingredients are likely already in your pantry. Give this Italian Macaroni and Cheese recipe a try and experience the authentic taste of Italy in your own home. You won’t regret it.
Watch Tagliolini Cacio e Pepe Video Recipe:
How to Make TAGLIOLINI CACIO E PEPE Like an Italian
Vincenzo’s Top Tip To Make Tagliolini Cacio e Pepe
Don’t overcook the pasta
Firstly, overcooked pasta will not absorb the cheese, pepper sauce, or al dente pasta. Therefore, it is essential to cook the pasta until it is tender but still has a bit of bite.
Reserve pasta water
Lastly, before draining the cooked pasta, reserve a cup of the starchy cooking water. It is often used to help emulsify the cheese and pepper and create a creamy sauce.
Cacio e Pepe
Print Recipe
Equipment
- Medium sized deep bowl
- Whisk
- Large pot (for boiling pasta)
- Pasta strainer
Ingredients
- 300 grams Fresh Tagliolini, or spaghetti chitarra
- 300 grams Pecorino Romano, grated
- Pepper
- Extra virgin olive oil, EVOO
- Salt
- 5 L water
Instructions
- Boil the water on the stove in a large pot.
- Add 200g Pecorino Romano to a bowl, along with 2 tablespoons of hot water and a drizzle of EVOO.
- Stir well using a whisk and once it has thickened, add another 2 tablespoons of hot water. Mix it again and sprinkle some freshly ground pepper over the top.
- Once this has been mixed through, wait for the water to come to a boil and cook the pasta until it is al dente.
- While the pasta is cooking, add one more tablespoon of hot water from the pot to the creamy mixture and whisk it through so it becomes smooth and creamy.
- When the pasta is ready, strain it well and add it to the bowl. Add 100g of Pecorino, a sprinkle of pepper, a small drizzle of EVOO and finally, just a touch of water.
- Mix it really well so the cream covers each strand of pasta.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
How to serve Tagliolini Cacio e Pepe
For the best experience, it is recommended to eat this dish as soon as possible after it’s made, while it’s still hot and fresh from the stove. This dish is all about simplicity and minimalism, so make sure not to overcomplicate it with extra toppings or ingredients. Once you’ve plated your dish, add a final sprinkle of freshly ground black pepper on top to enhance the flavour and give it a little kick.
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