Cacio e pepe, a traditional Roman pasta dish that can easily be a part of your weeknight dinner table, can also come in nontraditional forms.
To create a proper cacio e pepe — which means “cheese and pepper” — medium-aged sheep’s milk cheese (Pecorino Romano does the trick!) and an abundant amount of ground black pepper are combined with a ladleful of pasta water, creating a cheesy-peppery sauce. This sauce is then tossed with al dente tonnarelli. This simple pasta dish is minimal in ingredients and robust in flavor, and it perfectly captures the rustic beauty of Roman cuisine.
All the “greats” have their own version of cacio e pepe. From Lidia Bastianich to J. Kenji Lopez-Alt, all you have to do is pick which recipe to use — no cliff-hangers here, they vary only slightly. There are the cacio e pepe purists, but then there are others who will add olive oil or butter to the sauce. Regardless of the slight variations, if you’re craving more than just pasta and cheese, there are other options.
True to the flavors of cacio e pepe, these three weeknight dinner recipes are inspired by the foundation of this classic: cheese and pepper. Gnocchi and cauliflower, steak and Brussels sprouts, and chicken and potatoes are simple weeknight dinners that are elevated with the cacio e pepe effect.
Expect to find some creative liberty on the cheeses (from goat to Parmesan) used in these recipes, which may cause the Italian purist to cry foul. Just keep in mind that these weeknight dishes are inspired by cacio e pepe, not recreating cacio e pepe.
Rebecca White of Plano blogs at apleasantlittlekitchen.com.
Sheet Pan Cacio e Pepe Chicken Legs and Potatoes
Author’s note: If you cannot find fingerling potatoes, small round potatoes also work. If you prefer potatoes to be more bite-size, halve them before roasting. I don’t do this simply to save time.
1 1/2 to 2 pounds fingerling potatoes
3 pounds chicken drumsticks (about 8 to 10 drumsticks)
4 tablespoons extra-virgin olive oil, divided use
1/2 teaspoon kosher salt
2 teaspoons (up to 3 teaspoons, if desired) ground pepper, divided use
1/4 cup (or more to taste) Parmesan cheese
1/4 cup (or more to taste) Pecorino Romano cheese
Heat the oven to 450 F. Line a rimmed sheet pan with foil.
Place the potatoes onto the sheet pan. Evenly distribute 1 tablespoon of olive oil onto the potatoes and toss to coat. Place a large cooling rack over the potatoes, sitting securely on the sheet pan. Place the chicken drumsticks on the cooling rack. Evenly distribute 1 tablespoon of oil onto the chicken and 1/2 teaspoon of kosher salt under the chicken skin. Place the sheet pan into the oven and roast for 40 minutes, turning the chicken after 25 minutes of roasting. After 40 minutes of cooking, turn on the broiler and brown chicken skin for 3 to 4 minutes or until browned to preference.
While the chicken cooks, add the remaining 2 tablespoons of oil and pepper to a large mixing bowl. In a small bowl, combine the Parmesan and Pecorino and set aside.
Remove the chicken and potatoes from the oven. Working in batches, add the chicken to the bowl of oil and pepper. While tossing the chicken, sprinkle the cheese mixture on top, continuing to toss the chicken to thoroughly coat. Once coated with cheese and pepper, place the chicken onto a serving platter. Continue this process with the potatoes until they have also been thoroughly coated with cheese and pepper.
Place the potatoes onto the serving platter next to the chicken. Serve immediately.
Makes 4 servings.
New York Strip With Brussels Sprouts and Peppered Goat Cheese
1 to 2 teaspoons ground black pepper
6 ounces crumbled goat cheese
1 teaspoon kosher salt
2 (1-pound) boneless strip steaks, 1 1/2 to 1 3/4 inches thick, trimmed and halved crosswise
1 to 2 tablespoons extra-virgin olive oil
1/2 small onion, diced
1 12-ounce bag shaved Brussels sprouts
4 cups arugula, roughly chopped
1 teaspoon white wine vinegar
Gently combine black pepper and goat cheese. Store in the fridge until ready to use. Set aside.
Pat the steaks dry with paper towels and evenly season all sides with salt.
In a cast iron skillet, heat 1 tablespoon oil over medium-high heat until just smoking, about 4 minutes. Lay steaks in the skillet and cook until well browned on first side, about 3 to 5 minutes.
Flip the steaks and reduce the heat to medium. Cook until the internal temperature of the steak reaches 120 to 125 F (for medium rare), about 5 to 7 minutes. Remove the steaks from the skillet and place on a cutting board, cover with aluminum foil and let rest.
Add the onion to the skillet and cook for 3 minutes, stirring often to pick up any browned pieces stuck to the skillet. Add the Brussels sprouts and stir to combine. If the pan looks dry, add an additional 1 tablespoon of olive oil. Cover and cook for 5 to 8 minutes, or until the sprouts are cooked to preferred texture. Stir occasionally.
Remove the skillet from the heat. Stir in the arugula, vinegar and 3 to 4 tablespoons of the peppered goat cheese. Slice the steak and serve with Brussels sprouts topped with goat cheese to taste.
Makes 4 servings.
Cacio e Pepe Gnocchi With Cauliflower
1 1/2 pounds (7 to 8 cups) cauliflower florets, cut into bite-size pieces
1/4 cup extra-virgin olive oil
3 teaspoons ground black pepper, divided use
5 tablespoons unsalted butter, sliced
1 1/2 pounds gnocchi
1/3 cup grated Pecorino Romano cheese
1/3 cup grated Parmesan cheese
Bring a pot of water to a boil.
In a large skillet, add the olive oil and 1 teaspoon of black pepper. Warm over medium-high heat. Once hot, about 4 to 5 minutes, add the cauliflower and stir to coat. Cover and cook for 9 to 12 minutes (or until the cauliflower is slightly browned and softened). Stir occasionally. Reduce the heat to low and add the butter. Allow the butter to melt and stir to coat the cauliflower. Cover the skillet and keep warm on low.
Add the gnocchi to the pot of boiling water. Once cooked, about 3 to 4 minutes, the gnocchi will float to the top of the water.
Remove the gnocchi from the water and add to the skillet with the cauliflower. Increase the heat to medium-low. Add the remaining 2 teaspoons of pepper, Pecorino and Parmesan to the skillet. Stir to coat. Add 1/4 cup to 1/2 cup of the gnocchi cooking liquid to the skillet. Stir to combine and serve immediately.
Makes 4-6 servings.