Introduction
Cacio e Pepe, meaning "cheese and pepper," is a simple yet decadent Italian classic. Cooking this dish on the Arteflame grill adds a subtle smokiness that enhances the creamy Pecorino Romano and cracked black pepper flavors. Perfect for a quick, elegant meal.
Ingredients
- 12 oz spaghetti or bucatini
- 1 1/2 cups Pecorino Romano cheese (finely grated)
- 2 tsp freshly cracked black pepper
- 2 tbsp butter
- Salt (for pasta water)
- Optional: A drizzle of olive oil for serving
Instructions
Step 1: Fire Up the Arteflame Grill
- Light your Arteflame grill using vegetable oil-soaked napkins under firewood and allow it to heat for about 20 minutes.
- Prepare a pot of salted water for cooking the pasta. Place the pot on the flat cooktop’s edge to bring it to a boil.
Step 2: Cook the Pasta
- Add the spaghetti to the boiling water and cook until al dente, according to package instructions.
- Reserve about 1 1/2 cups of the pasta cooking water before draining the pasta.
Step 3: Prepare the Sauce Base
- In a large cast-iron skillet, melt the butter on the outer edge of the Arteflame cooktop.
- Add the cracked black pepper and toast it gently for about 1 minute, stirring to release its aroma.
Step 4: Combine Pasta and Sauce
- Add the cooked pasta to the skillet with the toasted pepper and toss to coat evenly.
- Gradually pour in the reserved pasta water, 1/4 cup at a time, while tossing the pasta. This helps loosen the mixture and create a silky sauce.
Step 5: Add Cheese and Finish
- Sprinkle the grated Pecorino Romano over the pasta, a little at a time, while tossing continuously to emulsify the cheese into the sauce.
- Keep tossing until the pasta is coated in a creamy, glossy sauce. Add more pasta water if necessary to achieve the desired consistency.
Step 6: Serve
- Transfer the Cacio e Pepe to serving plates and garnish with additional Pecorino Romano and a sprinkle of cracked black pepper.
- Optionally, drizzle with a touch of olive oil for added richness.
Tips
- Pasta Water is Key: The starchy water helps emulsify the cheese and create a creamy sauce.
- Cheese Quality: Use high-quality Pecorino Romano for the best flavor.
- Work Quickly: Toss the pasta vigorously with the cheese and water to prevent clumping.
Variations
- Truffle Cacio e Pepe: Drizzle with truffle oil for a luxurious twist.
- Lemon Cacio e Pepe: Add a splash of fresh lemon juice or zest for brightness.
- Spicy Cacio e Pepe: Incorporate a pinch of red chili flakes for heat.
- Garlic Cacio e Pepe: Add a minced garlic clove to the butter and toast it before adding the pepper.
- Herb-Infused Cacio e Pepe: Toss in fresh parsley or thyme for added flavor.
Pairings
- Salad: A simple arugula salad with lemon vinaigrette complements the richness of the pasta.
- Wine: Pair with a crisp white wine like Pinot Grigio or a light red like Chianti.
- Bread: Serve with a slice of crusty artisan bread to mop up the sauce.
Conclusion
Cooking Cacio e Pepe on the Arteflame grill infuses this timeless recipe with a subtle smokiness, adding a unique twist to its rich, cheesy, and peppery flavor. It’s a simple yet elegant dish perfect for any occasion.
