Quadrifoglio bianco with Cacio e Pepe
Looking for a dish that celebrates the simplicity of Italian cuisine? Quadrifoglio bianco with Cacio e Pepe is the perfect choice for an elegant and flavorful meal ready in minutes. This traditional Roman recipe highlights the harmony between tangy Pecorino Romano and toasted black pepper, creating a creamy sauce that coats every bite. Here’s how to master the art of the perfect Cacio e Pepe!
Ingredients
Instructions
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Cook the pasta: Boil the pasta in salted water for 8 minutes, reserving a cup of the starchy cooking water before draining.
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Toast the Pepper: While the pasta cooks, roast the black pepper grains in a pan over medium heat for 2-3 minutes until you smell it. Grind them coarsely using a mortar and pestle, spice grinder, or pepper mill.
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Prepare the Cheese Sauce: In a large bowl, place the grated Pecorino Romano. Slowly add a little of the reserved pasta water and stir to create a thick, creamy paste. Add more water as needed to reach a smooth consistency.
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Assemble the Dish: Add the drained pasta to the bowl with the cheese paste. Sprinkle in the ground pepper and toss vigorously to coat the pasta evenly, adding more pasta water if necessary for a glossy, creamy sauce.
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Serve: Plate the pasta and finish with an extra sprinkle of ground black pepper for a bold flavor boost.
Note
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