Stanley Tucci Inspired Cacio e Pepe

If you’re a fan of Stanley Tucci’s travels in his hit CNN and Food Network show Searching for Italy, you’re going to love this authentic Cacio e Pepe recipe. Perfect for those who crave an easy yet gourmet meal, this Stanley Tucci-inspired take on Cacio e Pepe brings a burst of Roman flavor to your plate.

For more Stanley Tucci inspiration, check out our Bucatini all’Amatriciana.

What is Cacio e Pepe? 

The pasta’s name means “cheese and black pepper” in several regional Italian dialects. It’s a nod to the ingredients that give this recipe its flavors. These simple staples are brought to life with the right cooking method and the addition of a little pasta water. The dish originates in the Italian state of Lazio, dominated by the ancient city of Rome. Some of Tucci’s most ecstatic encounters with food happen there as he searches for the key to the pasta dishes that have become popular in many parts of Italy and around the world: Carbonara, all Gricia, Amatriciana, and Cacio e pepe. Our version uses lemon zest and arugula for extra zing. To go truly Roman, you can leave them out. Buon appetito! 

Stanley Tucci Inspired Cacio e Pepe

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• Author: Veda Sankaran

Print Recipe

Description

Cacio e Pepe is a crowd-pleaser that delights the senses.

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Ingredients

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• 8 oz bucatini
• 1 tsp salt
• 3 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• Approximately 50 turns of freshly cracked black pepper
• Zest of 1/2 lemon
• 2 small handfuls of arugula
• 1 1/2 cups finely freshly grated Pecorino Romano (using a microplane)

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Instructions

1. For your authentic cacio e pepe, bring 8 cups of water with 3 teaspoons of salt to a boil.
2. heat a large skillet and heat the butter and olive oil. Crack the black pepper into the skillet and cook until lightly toasted. Set aside momentarily.
3. Once the water is boiling, place in the bucatini and cook, stirring often until al dente.
4. Once the pasta is finished cooking, take out 1 ¼ cup of the pasta water for the sauce.
5. Turn off the heat. Slowly pour the starchy pasta water into the pan with the butter and oil as you simultaneously continue whisking.
6. Then add a little cheese at a time as you keep whisking, until all the cheese is added. Place the pan back on low heat and whisk until the cheese melts and the sauce becomes smooth.
7. Place in half the pasta and toss with the sauce until it is coated, then add the remainder of the pasta, tossing again to evenly coat with the sauce. If needed, add a bit of the remaining pasta water to achieve the right consistency.
8. Lastly, add the arugula and use tongs to combine. Top with lemon zest and serve immediately, seasoning with more salt and pepper as needed. Then you have your Stanley Tucci inspired cacio e pepe!

Recipe and Styling by Veda Sankaran
Photography by Laura Petrilla

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