Cacio e Pepe
…with a Flavorful Twist – Pecorino, Roasted Garlic & Tomato
Hey Beleafers!
Sometimes, the simplest dishes are the ones that deliver the biggest flavors, and Cacio e Pepe is proof of that. Traditionally made with just pasta, black pepper, and Pecorino Romano cheese, this dish is all about technique and letting a few high-quality ingredients shine.
But you know me—I love a little extra flavor. So, I added roasted garlic and tomatoes to the mix, and let me tell you, this version is chef’s kiss perfection. The toasty black pepper, creamy melted pecorino, and sweet, smoky tomatoes come together in the most satisfying way. And the best part? It comes together in no time! So grab your pan, and let’s get cooking!
Ingredients:
Pasta of choice: 12 oz (traditionally spaghetti or tonnarelli)
Pecorino Romano cheese: 2 cups, finely grated
Black pepper: 2 tsp, freshly ground
Roasted garlic: 2 cloves, mashed
Roasted tomatoes: 1/2 cup, chopped
Salt: to taste
Olive oil: 1 tbsp (for pasta water)
Fresh basil: for garnish
Fresh diced tomato: for topping
Instructions:
1. Toast the Black Pepper:
In a large pan over medium heat, toast the freshly ground black pepper with a splash of water. This brings out its bold, slightly smoky aroma and infuses the base of the dish with flavor.
2. Cook the Pasta:
Meanwhile, bring a pot of salted water to a boil. Add a drizzle of olive oil and toss in your pasta. Cook until al dente, reserving about 1 cup of pasta water before draining.
3. Prep the Pecorino Cheese Mixture:
In a separate bowl, combine the finely grated Pecorino Romano cheese with a splash of cold water. Stir it into a thick, creamy paste—this helps prevent clumping when you mix it with the hot pasta.
4. Build the Flavor Base:
To the pan with the black pepper, add the roasted garlic and roasted tomatoes. Let them cook for a minute, blending all those deep, rich flavors together.
5. Toss in the Pasta:
Add the drained pasta directly into the pan with the black pepper, garlic, and tomato mixture. Stir well, letting the pasta soak up all those beautiful flavors.
6. Melt the Cheese:
Remove the pan from heat and quickly stir in the pecorino cheese paste, tossing the pasta continuously so it melts into a creamy, glossy sauce. Add reserved pasta water a little at a time to loosen it up if needed.
7. Garnish and Serve:
Plate your pasta and top it with fresh basil and a sprinkle of diced tomatoes for a bright, fresh contrast. Then, dig in and enjoy the cheesy, peppery, garlicky goodness!
Final Thoughts:
This Cacio e Pepe with Pecorino, Roasted Garlic & Tomato is everything you love about the classic dish, but with an extra layer of richness and depth. The roasted garlic adds a buttery, mellow sweetness, while the tomatoes bring a juicy, slightly smoky contrast to the creamy pecorino sauce.
So, Beleafers, if you’re looking for an easy yet elevated pasta dish, this is the one! And if you make it, you already know—I wanna see it! Tag me in your pics so I can admire your cheesy, peppery creations.
Bon appétit! 🍝✨
