Recipe Lab - Cacio e Pepe

Welcome to another instalment of recipe lab. This time, I decided to take on a classic Italish dish, Cacio e Pepe. I got the recipe from notable Youtuber and Sourdough maestro, Joshua Weissman.

Unlike Joshua Weissman, I did not use fresh pasta but used store-bought bucatini instead. Pasta, like many cooking supplies during the lockdown, was in short supply. Thankfully, I was able to find some quality bucatini on Amazon Prime. Making this dish could not be simpler: pasta (cooked al dente), pepper, parmesan, and pecorino cheese. The recipe started with cooking the pasta in heavily salted water, followed by cooking pepper in olive oil. Finally, add some pasta water, the pasta, and finally the cheese. The pasta water helps to emulsify and make the dish super creamy. The last step before serving is to plate and top off with more cheese and black pepper. It is best served with a nice bottle of champagne.

Joshua Weissman’s Cacio e Pepe is an incredibly tasty dish that makes for a quick, satisfying, and impressive meal.