Cacio e Pepe is a simple and amazingly delicious Italian classic. Literally translated to “Cheese and Pepper,” you can take a lot of leeway with experimenting with this noodle dish. It can be a starter, a side, or just a light summer meal. And it’s packed with flavor for being so incredibly easy to make.
When we originally decided to add Cacio e Pepe to our roster of recipes we hadn’t thought about what time of year to post it and then it came to us! “What if we jazz it up with local and fresh Amish Sweet Corn for an extra pop of flavor and texture?” It seemed so perfect we just couldn’t resist so that’s exactly what we did.
Classic Cacio e Pepe is sautéed garlic and cracked black pepper, in olive oil, of course, tossed with egg noodles and topped with a mound of Pecorino Romano cheese. All tossed together it’s sort of like the best version of macaroni and cheese you’ve ever eaten. Our version isn’t much different and we think our Fine Egg Noodles are just the noodle to not overpower the subtle earthy taste of extra virgin olive oil. Medium Egg Noodles would work well, too for a heartier variation to this dish.
It’s really easy to over salt this dish so be careful not to. Adding salt to the boiling water for the Fine Egg Noodles give the noodle an extra boost of flavor and salt will be in the reserved water, and again, Pecorino Romano is typically a salty cheese. You may not need additional salt at all.
