Cacio e Pepe
Cacio e pepe (literally, “cheese and pepper”) is a classic Italian pasta dish that’s available at restaurants throughout Italy. Here, we’ve elevated the dish by using fresh spaghetti, which is easy to make using a Philips pasta maker. Adding herb-infused cream to the pasta, although not traditional, adds an extra layer of flavor and ensures that the finished dish has an incredibly creamy texture.
- 3 1/4 cups (1 lb./500 g) all-purpose flour
- 2 eggs
- 6 Tbs. (3 fl. oz./90 ml) water
- 1 cup (8 fl. oz./250 ml) heavy cream
- 3 garlic cloves, smashed
- 1 Tbs. dried oregano
- 1 bay leaf
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
- Kosher salt and freshly ground pepper
- 2 tsp. freshly ground black pepper
- 1 1/2 cups (6 oz./180 g) grated Parmesan cheese
- 2/3 cup (2 1/2 oz./75 g) grated pecorino cheese
Using a Philips pasta maker fitted with the spaghetti die, use the flour, eggs and water to make spaghetti according to the manufacturer’s instructions.
While the pasta is being made, in a small saucepan over medium heat, combine the cream, garlic, oregano and bay leaf. Bring to a simmer, then remove from the heat and let stand for 15 minutes. Using a fine-mesh sieve, strain the cream into a bowl; discard the solids. Cover the cream to keep warm.
Bring a large pot two-thirds full of salted water to boil over high heat. Add the pasta and cook until al dente, 2 to 3 minutes. Drain the pasta, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water.
Return the pot to the stove and reduce the heat to medium. Add the butter. When the butter has melted, add the cooked pasta and toss to coat. Add 2 tsp. pepper, the Parmesan, pecorino and salt to taste and toss to combine. Stir in the cream, then add the reserved pasta water a little bit at a time as needed to achieve a creamy consistency; you may not need all of it. Divide the pasta among individual warmed bowls and serve immediately, topped with more black pepper, if desired. Serves 4.
Williams Sonoma Test Kitchen