Caccio e Pepe

A couple weeks ago, my brother Ryan taught me how to make caccio e pepe which means “cheese and pepper.” This is a traditional pasta dish made up of pantry staples, and it is so easy to make. As kids, Ryan and I loved Pasta Roni (anyone else?), and he shared that he originally learned how to make caccio e pepe to replicate the instant pasta we loved so much as kids. This recipe is Ryan’s twist on the classic version of caccio e pepe, and instead of being all about precision in the measurements (like the blueberry pie), it leaves so much room for improvisation. When you try this recipe, I encourage you to taste as you go and make it your own! Add the ingredients according to your flavor preferences, and have fun with it!

Ingredients:

-bronze cut fettuccini noodles

-chicken stock (read my roast chicken post to learn how to make this yourself!)

-olive oil

-butter

-freshly grated parmesan (we grated a block and added it to taste, no measurement needed)

-salt

-pepper

-garlic powder

-dried or fresh parsley

For the pasta:

1. Weigh 2 ounces of noodles per person if eating as a side, 4-5 ounces per person if it is the main dish

2. Pour water into a large skillet (enough to cover the noodles) and bring to a boil

3. Add approximately 1/4 cup chicken stock

4. Season with a generous dash of garlic powder and red pepper flakes

5. Sprinkle in salt and pepper to taste while the water is boiling (different flavors come out of pepper when it is added into water)

6. Add a dash of olive oil to keep it from boiling over

7. Stir for approximately 8 minutes, tasting the noodles as you go

8. If the noodles are not quite ready and the water is getting low, add another 1/2 cup of water. You need plenty of pasta water for the sauce!

For the sauce:

1. Keeping the noodles and pasta water in the pan, add 2 tablespoons of butter or 1/2 tablespoon per ounce of pasta

2. Remove the pan from heat and cool a little before adding the cheese

3. Add a little more water if the water is running really low and add the grated parmesan cheese

4. Add a tablespoon or 2 of olive oil (taste as you go, see what you like!)

5. Sprinkle in a dash of parsley

6. Stir until the grittiness of the cheese has completely smoothed out

Make sure you serve this pasta right away! It will be best nice and fresh before the sauce starts to stick.

We paired this light pasta with 2 different chardonnays to do a little taste test. Some of our favorite chardonnays are from Sonoma County in California. I encourage you to go to the store, pick up 2 bottles, and do a little side by side with your friends or family! Talk about the different flavors in the 2 wines, which one tastes better with the pasta, and which one you like better by itself. This is such a fun way to learn more about wine, food pairing, and your own preferences!

There it is! Ryan’s version of caccio e pepe. It tastes delicious and has some fun pops of flavor. I hope making this dish empowers you to improvise, taste as you go, and experience some freedom while you cook!