Pecorino Romano. Black pepper. Two humble ingredients that so often play supporting roles, bit players that get overshadowed in grander, more complex preparations. Which is what makes cacio e pepe, the classic Roman pasta dish comprised of nothing more than (plenty of) grated Pecorino, (lots of) freshly cracked black pepper, and a splash of pasta water so damn special: Give those two the mic, and they can really sing. You’re reminded of how alluringly salty that cheese is, and that black pepper is spicy, citrusy, almost floral. And as that plate of pasta in front of you disappears one forkful at a time, you can’t help but wonder, “Man, how come people don’t put a ton of Pecorino and black pepper on everything?!”
Yeah, we’ve been thinking the same thing.
Ever since we tried chefs Jody Williams and Rita Sodi's genius Cacio e Pepe Potatoes recipe from the March issue of the magazine, we’ve been dreaming up all kinds of ways to get a little more salty-cheese-and-kicky-pepper action in our lives. (To be honest, it wasn’t that hard.)
If the duo’s affinity for noodles and spuds are any indictor, pairing them with other starches seems like a no brainer—they’d be delicious folded into warm, just-fluffed long grain rice and other toothy grains. And covering thick slices of crusty bread and broiling them until crisp? Sounds like the ultimate crostini base to us.
But Pecorino and pepper have more virtuous potential, too. We’re imagining showering simply blanched and sautéed broccoli rabe with the stuff, or using it to cover wilted escarole, baby kale, or briefly roasted carrots. Or, to bring it back to where it all started, tossing a tangle of steamed and then pan-fried spaghetti squash with a generous amount of cheese and pepper for a (kinda) healthier version of the classic.
Will it cacio e pepe? Yes. Yes it will.
