Cacio e peppe is translated to cheese and pepper in english and its similar to American Mac n Cheese! My kids grew up on this stuff and so did I. I add egg yolks like Cacio e Pepe’s cousin carbonara to make it creamier since parmigiana doesn’t tend to cream up as good as Percorino which is in a true Cacio e Pepe. It’s essentially Italian Mac n cheese and is perfect for a quick meal!
Ingredients
Spaghetti (enough for 4)
2 egg yolks
1 cup of powdered Grated Parmigiana Reggiano grate on smallest grater holes (if it’s not the real thing from Reggiano it won’t turn into a cream but will get gummy) plus more for topping
Salt for pasta water
Lots of fresh Cracked black pepper
Olive oil
Directions
Bring water to boil and salt when it boils add spaghetti cooking for 11 minutes (package directions for Aldente)
While it comes to a boil grate cheese in a large bowl and add lots of fresh black pepper and egg yolks and beat.
Once you add the spaghetti scoop out the water only by the tablespoons and add water and beat quickly so the eggs won’t cook! Continue doing so until it is a creamy sauce.
Drain spaghetti and add to sauce and toss and toss with two forks or tongs.
Add fresh grated Parmesan and a little olive oil to top and serve with bread 🥖 to scoop up excess sauce called Scarpetta in Italian 😋
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