Jamie Oliver Cacio e Pepe is made with pici dough, unsalted butter, Parmesan cheese, freshly ground black pepper, and salt. This simple and delicious Jamie Oliver recipe creates a perfect Italian dinner that takes about 20 minutes to prepare and can serve up to 4 people.
Try More Jamie Oliver Recipes:
- Jamie Oliver Sweet And Sour Pork
- Jamie Oliver Macaroni Cheese With Bacon
- Jamie Oliver Spaghetti Alla Puttanesca
š Why Youāll Love This Cacio E Pepe Recipe:
- Simple Ingredients: This recipe uses just a few basic ingredients that you probably already have at home.
- Quick to Make: It takes only a short time to prepare, making it perfect for a quick lunch or dinner.
- Rich and Flavorful: The combination of butter, Parmesan, and black pepper creates a rich and delicious flavor.
- Authentic Italian Taste: This dish gives you the classic taste of Italian cuisine without needing complicated techniques or ingredients.
š§ Jamie Oliver Cacio E Pepe Ingredients
- 1 batch of pici dough
- 160 g (5.6 oz) unsalted butter
- 100 g (3.5 oz) Parmesan cheese, finely grated
- 2-3 teaspoons freshly ground black pepper
- Salt (for the pasta water)
š How To Make Jamie Oliver Cacio E Pepe
- Boil The Water:Ā In a large pot,Ā bring water to a boil.Ā Add enough salt so the water tastes like mild seawater.
- Cook The Pici:Ā Add theĀ PiciĀ dough to the boiling water and cook for 5-6 minutes until it is firm but not hard (al dente).
- Prepare The Sauce:Ā In a separate saucepan, add the butter, black pepper, and a splash (about 1-2 tablespoons) of the pasta water. Heat over medium heat until the butter melts and combines with the water. ThenĀ reduceĀ the heat to low.
- Combine Pici and Sauce:Ā Once the piciĀ is cooked, take it out of the water, saving some of the pasta water. Add the pici to the saucepan with the butter and pepper.
- Add Parmesan:Ā Sprinkle the gratedĀ ParmesanĀ cheese over the pici in the saucepan. Do not stir right away. Let the cheese melt from theĀ heat of the panĀ to prevent it from turning into chewy balls.
- Mix and Season:Ā After the Parmesan has melted, stir the pici and sauceĀ togetherĀ until well mixed. Taste and add more salt if needed.
- Serve:Ā Serve the Cacio e Pepe immediately while it’s hot. Enjoy!
šRecipe Tips
- Use Freshly Ground Black Pepper: Freshly ground black pepper tastes better and stronger than pre-ground pepper. It makes a big difference in this dish.
- Grate Your Own Parmesan: Grating Parmesan cheese yourself helps it melt better into the sauce. Pre-grated cheese can have additives that stop it from melting well.
- Mix the Sauce Well: Make sure to mix the butter, pepper, and pasta water until they form a smooth, creamy sauce. This step is important for the right texture.
- Cook the Pici Just Right: Pici should be firm to the bite (al dente) when cooked. If you overcook it, the pasta will be mushy and the texture will be wrong.
- Save Some Pasta Water: Keep some pasta water before you drain the pici. The starchy water helps to make the sauce smooth and mix everything well.
š„ What To Serve With Cacio E Pepe?
Cacio e Pepe goes well with a simple green salad, garlic bread, roasted vegetables, and a light white wine. It also can be served with a Caprese salad, bruschetta, steamed asparagus, and lemon sorbet for a tasty meal.
š How To Store Leftovers Cacio E Pepe?
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze the pasta in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
š„µ How To Reheat Leftovers Cacio E Pepe?
- In The Oven: Preheat the oven to 350Ā°F (175Ā°C). Place the pasta in an oven-safe dish, cover with foil, and heat for about 15 minutes or until warmed through.
- In The Microwave: Place the pasta in a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat a little butter or olive oil in a pan over medium heat. Add the pasta and stir until heated through, adding a splash of water if needed.
FAQs
Can I Use Store-bought Pasta Instead Of Making Pici Dough?
Yes, you can use store-bought pasta like spaghetti or bucatini if you don’t have time to make pici dough. It will still taste great and save you time.
What Type Of Parmesan Cheese Should I Use?
Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated cheese might not melt well because of added ingredients.
How Do I Prevent The Cheese From Clumping In The Sauce?
Let the Parmesan cheese melt from the heat of the pan before you stir. This stops the cheese from forming clumps or chewy balls.
Can I Add Other Ingredients To This Recipe?
While traditional Cacio e Pepe is simple and focuses on a few ingredients, you can add a bit of garlic, lemon zest, or a sprinkle of parsley.
What Should I Do If My Sauce Is Too Thick?
If the sauce is too thick, add a little reserved pasta water. Stir until the sauce is creamy and smooth.
Try More Jamie Oliver Recipes:
Jamie Oliver Cacio E Pepe Nutrition Facts
- Calories 324.3
- Calories from Fat 123
- Total Fat 13.7g
- Saturated fat 8.5g
- Cholesterol 33.8mg
- Sodium 427.4mg
- Potassium 116.1mg
- Carbohydrates 32.8g
- Net carbs 31g
- Fiber 1.8g
- Sugar 1.1g
- Protein 20.2g
Jamie Oliver Cacio E Pepe
Description
Jamie Oliver Cacio e Pepe is made with pici dough, unsalted butter, Parmesan cheese, freshly ground black pepper, and salt. This simple and delicious Jamie Oliver recipe creates a perfect Italian dinner that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Boil The Water:Ā In a large pot,Ā bring water to a boil.Ā Add enough salt so the water tastes like mild seawater.
- Cook The Pici:Ā Add theĀ PiciĀ dough to the boiling water and cook for 5-6 minutes until it is firm but not hard (al dente).
- Prepare The Sauce:Ā In a separate saucepan, add the butter, black pepper, and a splash (about 1-2 tablespoons) of the pasta water. Heat over medium heat until the butter melts and combines with the water. ThenĀ reduceĀ the heat to low.
- Combine Pici and Sauce:Ā Once the piciĀ is cooked, take it out of the water, saving some of the pasta water. Add the pici to the saucepan with the butter and pepper.
- Add Parmesan:Ā Sprinkle the gratedĀ ParmesanĀ cheese over the pici in the saucepan. Do not stir right away. Let the cheese melt from theĀ heat of the panĀ to prevent it from turning into chewy balls.
- Mix and Season:Ā After the Parmesan has melted, stir the pici and sauceĀ togetherĀ until well mixed. Taste and add more salt if needed.
- Serve:Ā Serve the Cacio e Pepe immediately while itās hot. Enjoy!
Notes
- Use Freshly Ground Black Pepper:Ā Freshly ground black pepper tastes better and stronger than pre-ground pepper. It makes a big difference in this dish.
- Grate Your Own Parmesan:Ā Grating Parmesan cheese yourself helps it melt better into the sauce. Pre-grated cheese can have additives that stop it from melting well.
- Mix the Sauce Well:Ā Make sure to mix the butter, pepper, and pasta water until they form a smooth, creamy sauce. This step is important for the right texture.
- Cook the Pici Just Right:Ā Pici should be firm to the bite (al dente) when cooked. If you overcook it, the pasta will be mushy and the texture will be wrong.
- Save Some Pasta Water:Ā Keep some pasta water before you drain the pici. The starchy water helps to make the sauce smooth and mix everything well.
Jamie Oliver Cacio E Pepe