Cacio e Pepe, Finished with EVOSÌ
Cacio e pepe is a four-ingredient pasta with nowhere to hide, which is exactly why the finishing oil matters. EVOSÌ's white-pepper finish plays directly into the dish's namesake spice, poured over the plate right before serving.
Ingredients
- 8 ounces spaghetti or tonnarelli
- 1 cup finely grated Pecorino Romano
- 1 1/2 teaspoons freshly cracked black pepper
- EVOSÌ, for finishing
- Salt, for the pasta water
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until just shy of al dente, about a minute less than the package directs.
- Just before draining, scoop out and reserve 1 cup of the starchy pasta water.
- While the pasta cooks, toast the cracked black pepper in a dry pan over medium heat for about 30 seconds, until fragrant, then remove from heat.
- In a bowl, whisk the finely grated Pecorino with a splash of the reserved pasta water, adding it gradually, until it forms a smooth, loose cream with no clumps.
- Add the drained pasta to the pan with the toasted pepper and toss to coat.
- Off the heat, add the pasta to the cheese cream and toss vigorously, adding more pasta water a little at a time, until the sauce turns glossy and clings to every strand.
- Plate immediately and finish each bowl with a generous drizzle of EVOSÌ.
Nutrition
Serving size
1 serving
Calories
661
Total fat
21g
Saturated fat
9g
Cholesterol
36mg
Sodium
741mg
Carbohydrates
88g
Dietary fiber
4g
Sugars
3g
Protein
27g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
How do I keep the cheese from clumping?
Work off the heat when adding the cheese.
Does the pepper matter?
Yes, freshly cracked pepper matters here, pre-ground loses its punch.
What kind of cheese should I use?
Finely grated cheese melts far more smoothly than pre-shredded.
What You'll Need
EVOSÌ
$26.99
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