One-Pan Cacio E Pepe

By amandavthokie

Ingredients

• 1/4 cup Olive Oil
• 1 teaspoon ground black pepper
• 4 1/2 cups water
• 1 pound bucatini pasta (you may sub spaghetti here if you can't find bucatini)
• 1 cup parmesan cheese
• salt and additional pepper to taste

Details

Servings 1
Adapted from bakerbynature.com

Preparation

Step 1

It makes all the difference. My grocery store sells the “grind-it-yourself” pepper mills for like 3 bucks, so keep an eye out

First you want to add your oil and pepper to the pot. You’ll place the pot over medium-high, simmer until it shimmers…

then add your pasta! I used bucatini in this recipes, and highly recommend it, if you can find it. I know not all grocery stores carry it, but Barilla came out with a new line which included the thick, tube noodle, so it may be easier to find than I think.

Once your pasta is in, add your water (and a dash of salt, if you want), and boil!

Once it’s boiled for about 11 minutes, you’ll toss in the cheese (hooray!), stir like a madman, and that’s it. Dinner is done!

*salt and additional pepper to taste

In a large pot or dutch oven heat the oil and pepper over medium-high. Cook for 2 minutes, then add water and pasta.

Cook on high, stirring frequently, until the only about a 1/2 cup of liquid remains; about 11 minutes.

Add the cheese into the pasta/water mixture and stir like crazy! Cook for another 30 seconds, then remove from heat. Add more salt and pepper to taste, and serve at once! Enjoy ;)

LOOOOOVE this!! I would just add some baby spinach too so it had some veggie action!

YOU KNOW I would add more cheese!

Pasta doesn’t cook very well when there is oil in the water (not exactly sure why, but just know that every italian grandma I know would kick me out of the famiglia for doing it), so a quick fix is just to boil the pasta first with plenty of salted water and then add the oil, pepper, and cheese at the end in order to keep it a one-pot dish, it will turn out the same :).

Second tip is to add some red pepper flakes to make it spicy! Adds a lot of flavor and depth to the dish and is a super easy addition.

Sounds fabulous, love your dutch oven, is it LeCreuset or another maker?

this sounds great. The Casio e Pepe I ate in Rome was made with butter instead of oil and Pecorino Romano along with some Parmesan. The pecorino makes all the difference. Mmmmmm. I think I’ll have some for lunch tomorrow.

Wow. An idiot forever? She’s obviously being playful with her writing. I doubt either of you would like someone coming to your home or work place and insulting you. Rude.

Anyway. I just made this last night and it was amazing! I added an extra bit of oil at the end, but other than that, didn’t change a thing.

Made it and loved it, but I agree with others that it needs butter and oil. I also added asparagus and bells. Pecorino would have been been better then garnished with parmesan. Great recipe to play with!

Do NOT use Kraft or any other canned Parmesan! All that will do is clump up when it hits the hot pasta. You “have” to use fresh grated! In fact, while your pasta is cooking, that’s when it’s best to grate or shred the parm. I also like to add garlic powder with the pepper. I use butter instead of oil and achieve the same results! My husband likes to add freshly sauteed shrimp too! Even if that makes it a pot and pan meal.

Pardon me while I run and make some without the shrimp! Yum!

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