# Cacio e Pepe: Timeless Spicy Cheesy Pasta Delight
Cacio e pepe, an iconic Roman meal, exemplifies simplicity and taste, relying on just a handful of essential ingredients: pasta, pecorino cheese, and black pepper. This dish is cherished for its creamy feel and spicy punch, making it a fundamental part of Italian gastronomy. Lately, an adaptation of this traditional recipe has surfaced, incorporating a pecorino mornay sauce that enhances the dish with a luxurious, cheesy flavor and a silky texture.
## The Ultimate Cacio e Pepe
Cacio e pepe is adored for its easy preparation and satisfying flavor. Nevertheless, many amateur chefs face difficulties, such as cheese clumping or insufficient sauce consistency. The mornay sauce variation resolves these problems by integrating flour to thicken the sauce and employing starchy pasta water to achieve a smooth texture that adheres to the noodles perfectly.
## Preparation Steps
To start, heat butter in a pan and incorporate freshly cracked black pepper. Toasting the pepper in the butter intensifies its taste, creating a aromatic foundation for the sauce.
### What is Mornay Sauce?
Mornay sauce is a traditional French cheese sauce based on béchamel, a flour-thickened milk sauce. Although classic mornay is made with gruyère cheese, this recipe opts for pecorino, the cheese commonly used in cacio e pepe. Pecorino, derived from sheep’s milk, provides a sharper and more pronounced flavor compared to parmesan, making it a perfect selection for this dish.
## Thickening the Sauce
Then, mix flour into the butter and pepper blend, making sure there are no lumps. This stage is pivotal as it envelops each flour particle with fat, enabling a smooth combination with the milk.
## Smooth Cacio e Pepe
Slowly introduce milk to the blend, whisking constantly to avert lumps. If the sauce starts to clump, keep whisking over low heat until it becomes smooth.
## Beautiful Cheese
Take the sauce off the heat and gradually mix in the cheese. The leftover heat will melt the cheese, resulting in a decadent and creamy sauce. If the sauce seems lumpy, don’t fret; it will become smooth with the addition of starchy pasta water later. You can also refrigerate the sauce for convenient pasta dishes throughout the week.
When it’s time to serve, prepare your pasta according to the package directions. Warm up the cacio sauce over medium heat, incorporating hot starchy pasta water until the sauce achieves your preferred thickness. Combine the pasta in the sauce, adding more pasta water as needed, and finish with additional cheese and pepper.
## Extra Creamy Cacio e Pepe Style Pasta Recipe
### Ingredients
– 1 tbsp butter
– 1 tsp freshly cracked black pepper
– 1 tbsp flour
– 1/2 cup whole milk
– 3 oz finely grated pecorino (around 1.5 cups)
– 1/4 cup pasta water (or more if necessary)
– 6 oz pasta (homemade garganelli recommended)
### Instructions
1. Melt the butter in a skillet and add the black pepper.
2. Mix in the flour until uniform.
3. Slowly whisk in the milk, cooking until thickened.
4. Remove from heat and add the pecorino cheese until melted.
5. Prepare the pasta and set aside some pasta water.
6. Toss the pasta with the sauce, adding pasta water to reach the desired consistency.
7. Serve topped with extra cheese and pepper.
### Nutritional Information (per serving)
– Calories: 545
– Total Fat: 19.6g (30% DV)
– Saturated Fat: 14.8g (93% DV)
– Cholesterol: 63mg (21% DV)
– Sodium: 876mg (38% DV)
– Total Carbohydrates: 63g (21% DV)
– Dietary Fiber: 3.1g (13% DV)
– Sugars: 3.3g (4% DV)
– Protein: 22.8g (46% DV)
This creamy cacio e pepe style pasta is ideal for anyone yearning for a warmth-filled dish reminiscent of mac and cheese while still relishing the classic flavors of Italian cuisine.