CAN I USE RED/PINK PEPPERCORNS?

Absolutely! While traditional Cacio e Pepe relies on the bold flavor of black peppercorns, you can certainly experiment with red or pink peppercorns to add a unique twist to the dish. Red and pink peppercorns have a milder, fruitier flavor than black peppercorns, bringing a different dimension to your Rigatoni Cacio e Pepe.

CAN I USE REGULAR GROUND PEPPER?

Absolutely! If you don't have whole peppercorns or prefer the convenience of ground pepper, you can definitely use regular ground black pepper in your Rigatoni Cacio e Pepe. Instead of crushing whole peppercorns, simply use freshly ground black pepper.

HOW DO I PREVENT MY SAUCE FROM CLUMPING?

1. Gradually add the cheese. 2. Stir the sauce continuously with a wooden spoon or a heat-resistant silicone spatula. 3. Use pasta water , the starch helps bind the sauce. 4. Once the cheese is fully melted and the sauce is well-coated on the pasta, remove the pan from the heat .

RIGATONI CACIO E PEPE PASTA IN 20 MINUTES

Name: RIGATONI CACIO E PEPE PASTA IN 20 MINUTES
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cups Rigatoni pasta (You can use spaghetti or bucatini); 1 tablespoon whole black peppercorns (crushed); 2 tablespoons olive oil; 1½ - 2 cups reserved pasta water; 2 cups pecorino cheese finely grated; 2 teaspoons salt

Description

Rigatoni Cacio e Pepe pasta is translated as "cheese and pepper," This recipe uses only 4 main ingredients to create a creamy pasta sauce; you can recreate a restaurant-worthy dish right in your kitchen in 20 minutes.

Ingredients

Scale

2 cups Rigatoni pasta (You can use spaghetti or bucatini)

1 tablespoon whole black peppercorns (crushed)

2 tablespoons olive oil

1 1/2 - 2 cups reserved pasta water

2 cups pecorino cheese finely grated

2 teaspoons salt

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Instructions

Boil the Rigatoni: Bring a large pot of salted water to a rolling boil. You don't want too much water as you want your water to become starchy, so ensure there is just enough water to cover the pasta.
Add the rigatoni and cook according to the package instructions until al dente. Do not overcook the pasta. The pasta will continue to cook in the sauce. Reserve 1 cup of pasta water before draining the pasta.
Prepare the Pepper: While the pasta is cooking, crush the whole peppercorns using a mortar and pestle or by placing them on a chopping board and pressing down firmly with the back of a heavy pan or a spoon. You can adjust the coarseness of the pepper to your liking.
Create the Cheese Sauce: In a large pan, add the olive oil and crushed pepper. Stir for a minute until the peppercorns have cooked and released their aroma. Add the al dente pasta.
Gradually add the reserved pasta water. One cup at a time. Follow with a cup of cheese. Whisk in the freshly grated Pecorino Romano cheese, stirring continuously until the cheese has melted and the sauce becomes creamy. Then add another cup of cheese. Ensure the heat is low to prevent the sauce from becoming grainy.
Finish with Pepper: Sprinkle the freshly crushed black pepper over the pasta and toss again to evenly distribute the peppery goodness. Adjust the amount of pepper to suit your taste preferences.
Serve and Enjoy: Plate the Rigatoni Cacio e Pepe and add an extra sprinkle of Pecorino Romano on top for that perfect finishing touch. Serve immediately.
Buon appetite! 🍷

Notes

Remember do not add all of the starchy water at once! Slowly and gradually add the starchy pasta water to get the consistency that you desire. You want the sauce to be thick and creamy. 😊

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer, Main Course, Sauces
Method: Stove Top
Cuisine: Italian