Cacio e Pepe Recipe/Orecchiette

Cacio e Pepe

Rainbow peppercorns add a spectrum of color and flavor to this simple dish that translates to “cheese and pepper”.

YIELD

4 servings

TIME

Active Prep: 5 min

Cook: 15 min

INGREDIENTS

DIRECTIONS

Bring a large pot of salted water to a boil. Add orecchiette and cook until cooked through with a slight chew. Reserve 1/2 cup of the cooking water before draining pasta and returning to pot. In a food processor, combine Romano cheese, butter, and Four Corners Peppercorns. Slowly add cold water while pulsing until mixture resembles smooth ricotta cheese. Add cheese mixture to pot with orecchiette. Stir to coat pasta and add small amounts of the reserved pasta water to reach a smooth, glossy consistency. Serve immediately, sprinkled with additional cheese and pepper to taste.

Orecchiette

  • 2 cups¬† “00” flour

  • 2 extra large eggs

  • 4 extra large egg yolks

  • 1 tsp salt

Instructions

  1. On a large clean surface, add the flour, sprinkle the salt and create a large well in the center. Add the eggs and the egg yolks to the well.

  2. With a fork, carefully start beating the eggs until it’s well beaten. Start incorporating the flour into the center to mix with the eggs. Keep mixing until the mixture starts coming together.

  3. Use your hands to knead the dough until all the flour has worked into the dough. At first, it may seem very dry as thought it may not come together but keep working the dough and it should come together.

  4. You can continue to knead the dough by hand for 15 minutes or throw it in a stand mixer with the dough attachment and set it on low for about 8-10 minutes. The dough should be smooth and elastic-y but not sticky. Wrap in plastic wrap and let it rest for about 30 minutes.

  5. After the dough has rested, cut the dough into 8 pieces. Start with the first pieces and keep the rest of the dough wrapped in plastic so it doesn’t dry out.

    Working on a lightly floured surface, roll the dough into about 1/2″ wide log. Cut the log into 1/4″ squares. Using the side of a butter knife (not serrated) push down on the square and drag the dough towards you (firmly but not too hard, you may tear the dough), until the dough wraps around the knife. Then push turn the dough inside out using your thumb.

  6. Sprinkle lightly with flour and place on parchment paper to dry out.

    Repeat those steps for the rest of the dough. Make big batches and freeze them for another time!

    Join Joanne and Frank on Facebook at

    Everybody Loves Italian

    and

    Visit us on the web at EverybodyLovesItalian.com