Cacio e Pepe Served Two Ways
I am coming off such an incredible weekend and needed Monday’s dinner to be as easy as Cacio e Pepe. Served Two Ways!
The first way is rather traditional made with spaghetti and lots of cheese and pepper!
The second is prepared with spaghetti squash! Equally as delicious, gluten free and low carb friendly!
If I may, for just a minute, share the highlights of our weekend. There’s a Jump to Recipe button just above if you’d like to skip the recap. No hard feelings :)
I planned and delivered a Tailgate Luncheon Birthday Party for 45 people on Saturday! eeeek!
It was such an amazing experience AND they loved it!!
Tailgate Luncheon Menu
- Slow Smoked Pulled Pork Sliders with 4 BBQ Sauces, including White BBQ Sauce
- Classic Coleslaw
- Three Cheese Mac ‘n’ Cheese
- Baked Beans
- Asian Beef Meatballs
- Chili Cheese Dog Tailgate Sliders
- Mardi Gras Wings with Celery/Carrots/Ranch Dressing
- From the Earth Salad with Sherry Vinaigrette
- Buffalo Chicken Dip with Tostitos Scoops
- Apache Bread Dip with Fritos Scoops
- Million Dollar Bacon (for the Bloody Mary Bar)
After being apart for six weeks, our bus is back home – better than ever!! We took her to the VW Invasion at Caffeine & Octane on Sunday. Incredible group of passionate car owners! I made a video recap and shared it on TikTok!
After several days of planning and cooking, followed by the camaraderie we experienced at the car show….I’m pretty high on life!
With that great energy I’m making Cacio e Pepe. Cheese and pepper pasta (or cheese & pepper spaghetti squash).
My first taste of this dish was during a dream Italian vacation Nick and I took a couple years ago. The first leg of our trip was in Rome where we aptly took a “Cooking Class in Rome.”
We have relived this trip over and over through stories we’ve shared and recipes we’ve recreated at home. At the close of our class, our instructor, chef Andrea, gave us these words of advice. Do not leave Rome without having Cacio e Pepe.
He went further and recommended the restaurant Roma Sparita which was walking distance from our hotel. Little did we know at the time that Anthony Bourdain’s No Reservation’s in Rome episode featured this very dish.
I decided to share this recipe made in a parmesan cheese bowl, just the way it was served at Roma Sparita!
Well, almost the same way. I’m serving mine with spaghetti squash, but you do you!
How To Cook Spaghetti Squash
- Cut squash in half
- Use a spoon to scrape out the seeds
- Coat cut side with olive oil, sprinkle with salt & pepper
- Place cut side down on baking sheet
- Bake at 400 degrees F. for 45 minutes
- Using two forks, scrape the squash strands from skins
Cacio e Pepe Basic Steps
- Melt butter in a pan over medium heat
- Add freshly cracked pepper and toast for 1 minute
- If using pasta add in an little pasta water
- Add in cooked pasta or spaghetti squash
- Stir to coat with butter & pepper, reduce heat to low
- Sprinkle with pecorino romano cheese and toss to combine
- For spaghetti squash swirl in a little cream (in place of pasta water)
- Serve in parmesan crisp bowl
This dish is Italian comfort food made from the simplest of ingredients. It’s cheesy with a nice peppery finish. The Parmesan Crisp Bowl is like dessert!
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All my best,
xo Libby
Cacio e Pepe Spaghetti Squash (served in Parmesan Crisp Bowls
Ingredients
For the Spaghetti Squash
- 1 medium spaghetti squash
- 1 Tablespoon olive oil
- salt & pepper
For the Parmesan Crisp Bowls
- 1 cup parmesan cheese finely shredded
For the Cacio e Pepe
- 2 Tablespoons butter
- 1 teaspoon freshly cracked black pepper
- 3-4 cups cooked spaghetti squash see above
- 1/2 cup Pecorino Romano cheese grated
- 2 Tablespoons heavy cream
- salt to taste
- 2 Tablespoons Pecorino Romano for garnish
Instructions
For the Spaghetti Squash
- Preheat oven to 400° F.
- Cut squash in half and remove seeds. Coat cut side of each half with olive oil and sprinkle with salt & pepper. Place halves cut side down on a baking sheet. Bake for 45 minutes or until a fork pierces skin easily.
- Using two forks, scrape squash to loosen strands. Remove squash to a bowl and reserve.
For the Parmesan Crisp Bowls
- Line a baking sheet with parchment paper. Make 2 6"-7" diameter circles with the parmesan cheese. Bake for 5-7 minutes until lightly golden.
- Remove from oven and allow to cool for 1 minute. Using a spatula, lift cheese circles and place over inverted bowls. Allow to cool.
For Cacio e Pepe
- Melt butter in skillet over medium heat. Add pepper and toast for 1 minute. Add in cooked spaghetti squash and stir to coat with butter. Reduce heat to low and add Pecorino Romano cheese and stir well. Swirl in a little cream and mix well. Season with salt to taste.
- Transfer to parmesan crisp bowls. Garnish with a sprinkle of Pecorino Romano.
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4 Comments
Sarah Phairoj
In our family, Comfort Food Two Ways!
libby
The more comfort the better! xoxo