Cacio e pepe is a beloved pasta dish originating in Rome featuring grated pecorino Romano cheese and a generous amount of freshly ground black pepper. Give it an umami boost with the addition of earthy mushrooms.
Cacio e pepe, literally cheese and pepper, is a beloved pasta dish originating in Rome as it features grated pecorino Romano cheese and a generous amount of freshly ground black pepper. Coarsely ground pepper is the way to go for this dish as it gets toasted and fragrant in butter.
With lots of mushroom foraging still available, local porcini, hedgehogs and yellow foots have found their way in everything from omelets to grilled cheese and salads. A quick sauté with butter and fresh herbs makes for an easy umami-packed accompaniment to roasted fish or meat. Note: It’s best to clean mushrooms using a small sharp knife and/or a damp kitchen towel rather than drenching them with water. You can also substitute your favorite store-bought mushrooms such as shiitake, oyster and cremini.
• While pasta is cooking, heat olive oil in a large sauté pan over medium-high heat. If using, add diced pancetta or bacon, and cook, stirring occasionally until starting to brown and crisp, about three to four minutes. If mushrooms are damp, pat thoroughly dry with a paper or kitchen towel. Add mushrooms and cook, stirring only once or twice. Let cook about one to two minutes without disturbing and until starting to turn golden brown.
• Once pasta is ready, use a large, slotted spoon or spider/strainer ladle and add pasta directly into the pan with mushrooms. Reserve about a half cup of pasta water. Once all the pasta is in pan, toss to coat pasta with mushroom and black pepper sauce. Stir in half of cheese and toss to coat, adding up to 1/4 cup more pasta water, as needed. Taste and add more pepper or salt, if needed. Serve at once with more cheese on top.
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