Recipe | Cacio e Pepe
Cacio e Pepe is a classic Italian dish that originates from Rome. It's known for its minimal ingredients and ease of preparation, with its name literally translating to "cheese and pepper," which are the central components of this simple yet delicious recipe. The sharp, salty cheese, the warmth of black pepper and the bite of the al dente pasta create a rich and buttery comforting dish. It's a perfect example of Italian culinary philosophy: using few high-quality ingredients to create a meal that's more than the sum of its parts.
Here’s our take on this wonderful classic. We hope you enjoy making and eating it!
Bucatini cacio e pepe
Ingredients (serves 6)
For the Shallot Reduction
25g Shallots (roughly chopped)
40g White wine
5g peppercorn
For the Beurre Blanc
25g Double cream
50g Shallot reduction
250g Butter
10g White balsamic
2g salt
For the cacio base
200g pecorino
160g water
10g cracked black pepper
For the final dish
720g Fresh Bucatini - or any other fresh pasta. Long and short pasta works well with cacio e pepe
360g Cacio base
180g Beurre Blanc
60g Pecorino Grated
METHOD
The Shallot Reduction
1. Put all the ingredients in a pan.
2. Bring up to the boil. Once boiling, reduce to a simmer and cook for 30 mins.
3. Set aside and allow to cool.
The Beurre Blanc
1. Put the double cream and shallot reduction in a pan and bring up to the boil.
2. Gradually incorporate the diced butter 20g-30g at a time, stirring continuously.
3. Once all the butter is incorporated and you have a creamy texture, remove from the heat and add the white balsamic and salt.
4. Pass through a fine sieve.
5. Keep warm.
The Final Dish
Put all the ingredients for the cacio base in a blender and blend until it forms a smooth paste.
Cook the bucatini in salted boiling water for 3 minutes - Make sure to reserve your pasta water for later around 100g per portion. The pasta water will help to loosen the sauce in case it over thickens. It will also help the sauce to bind to the pasta better.
Keep the bucatini in the pan and fold in the cacio base and beurre blanc. Dairy can easily separate if over heated so allow the heat of the frehsly cooked pasta to melt the sauce and not the heat of the fire.
To finish, add the grated pecorino and toss the pasta in the pan to combine everything. The pecorino emulsifies and thickens up the sauce for the perfect creamy consistency.
Enjoy!
Cacio e pepe pairs well with wines like Soave Classico, Salice Salentino and Chianti.
If you enjoyed cooking this don’t forget to share your creation and tag us on instagram @bancone.pasta
OR
If you enjoyed reading this recipe but don’t want to cook at home you can find our bucatini cacio e pepe on the menu at all Bancone restaurants.
