Cacio e pepe is already a simple, delicious dish on it’s own. Here, I add crispy bits of pancetta and Brussels sprouts that have been cooked in their rendered fat to bring this classic pasta dish to an entirely new level.
What is Cacio e Pepe?
“Cacio e pepe” translates from Italian to “cheese and pepper,” which is essentially all you need to make the dish. It traditionally is used for pasta, but people apply it to everything nowadays—I’ve even made cacio e pepe chicken wings.
What Kind of Pasta Should I Use?
For the pasta, I used orecchiette, which are supposed to look like little ears. I like to use them here because they act like little cups to hold the cheese and pieces of pancetta. I also like that they’re a similar size to the Brussels sprouts. But in reality, you could use just about any shape of pasta that you want.
What is Pancetta?
Pancetta is salt-cured pork belly that originated in Italy. In that respect, it is very similar to bacon except that it has not been smoked. For pancetta, the pork belly is rolled into a log to cure, so it is often found sliced in circles in the grocery store. Other times, you can buy it pre-diced, which is also common.
What Kind of Cheese Should I Used?
Freshly grated Parmigiano Reggiano (aka Parmesan) is my cheese of choice for this recipe. I suppose pecorino would be another good option if that’s what you have on hand. But whatever you use, I also recommend that you grate it by hand. However, it should still work if you buy the pre-grated stuff.
What to Serve With Cacio e Pepe Pasta?
What I like about this recipe is that the addition of the Brussels sprouts makes this dish a complete meal to me. It has carbs, cheese, vegetables, and even a little bit of meat—what more could you need? A nice glass of white wine with a decent amount of acidity, like a sauvignon blanc, to complement the richness of the cheese would be a good idea in terms of drink pairings.
More Pasta Recipes to Try
Cheesy Ground Beef Skillet Pasta
Shrimp Scampi with Pasta
Buffalo Chicken-Stuffed Pasta Shells
Cacio e Pepe Brussels Sprouts Pasta with Pancetta
Crispy bits of pancetta and Brussels sprouts that have been cooked in their rendered fat to bring this classic pasta dish to an entirely new level.
Ingredients
- 8 ounces dried orecchiette
- kosher salt
- 4 ounces pancetta, diced
- 1 to 2 tablespoons vegetable oil
- 1 pound Brussels sporouts, halved
- 1 cup freshly grated Parmesan cheese, or more to taste
- 2 teaspoons ground black pepper, or more to taste
Instructions
- Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook per the instructions on the box until al dente (cooked but not mushy). Save a cup or two of the pasta cooking water and then drain the pasta; reserve.
- Meanwhile, add the pancetta and oil to a skillet over medium-low heat. Cook, stirring occasionally, until the pancetta has crisped and rendered its fat, 12 to 15 minutes. Transfer the pancetta to a dish layered with paper towels to drain, leaving the rendered fat in the skillet.
- Add the Brussels sprouts to the skillet, sprinkle with a little bit of salt, and cook until they are browned and tender, 10 to 12 minutes.
- Add the pasta, cheese, pepper, and pancetta to the skillet and toss to combine; mix in the reserved pasta water as needed to help the cheese to coat the pasta and Brussels sprouts evenly. Taste and add more cheese or black pepper as desired. Serve.
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