Cacio e pepe, an iconic Italian pasta dish that translates to “cheese and pepper,” is the go-to lazy girl meal of legendary chef Martha Stewart. This no-frills dish requires only three ingredients (four, if you count water) — spaghetti noodles, cheese, and black pepper. All you have to do is boil noodles and introduce the cheese and black pepper — et voila — your cacio e pepe is ready faster than you can say lo adoro (I love it)!
Cacio e pepe is simple and easy to make, but with the right tools and ingredients, you can make this crave-curbing meal even easier. If you have an electric kettle, fire it up. Instead of waiting for water to boil over the stove, you can have piping hot water twice as fast by using an electric kettle and transferring it to your pot. Investing in a pasta pot with a built-in strainer insert will simplify the draining process, too. Instead of using a separate colander, you can lift the insert to drain the pasta directly from the pot. At the very least, consider using a non-stick pot to reduce the amount of cheesy residue that may cling to its edges.
Cheese is a central ingredient in cacio e pepe. As critical as it is, shredding cheese is one extra step in the cooking process that can be eliminated by using pre-shredded Parmesan or Pecorino cheese. Simply pop the bag open, sprinkle it into your pot, and get to eating. Although it’s not glamorous, enjoying cacio e pepe right out of the pot you cook it in will save you from having to wash a bowl. Cooking, cleaning, and eating out of just one pot — that’s a tasty way to kill three birds with one stone.
Although cacio e pepe can be spruced up by the addition of protein, succulent chicken breast, or roasted vegetables, there are some ways to jazz up the peppery pasta dish without breaking your back along the way. To add a nutritious edge to cacio e pepe, top it with some ready-to-eat, pre-washed, and bagged veggies. Spinach can add a refreshing, earthy, vegetal twist to the richness of the cheese, while arugula can bolster its peppery bravado. Simply pop the bag open and sprinkle a fistful over your final product.
We’re sure we don’t have to convince you that garlic belongs in any recipe, including cacio e pepe. To avoid the tedious and sometimes sticky process of peeling and chopping fresh garlic, throw in some minced garlic from a jar to achieve a satisfyingly savory element to the dish. To give the creamy, velvety pasta a textural contrast, dust Italian breadcrumbs over the final product for some endlessly crunchy and herbaceous forkfuls. Though it does take a bit more time than adding them to the pasta straight from the bag, toasting breadcrumbs on the stove can give them a warm and cozy edge.
