Spaghetti cacio e pepe is one of those traditional recipes that we are almost afraid to experiment with. Why fix something that isn’t broken, after all? Few ingredients, basic cooking techniques… sometimes, the simpler, the better. But let's face it: creativity is the soul of the kitchen. And every now and then, we like to try something different. It amuses us. It intrigues us.
So, here is our version of spaghetti cacio e pepe – served cold with a little something extra!
Cacio e Pepe Spaghetti Salad: The Recipe
Serves 4
Ingredients
11 oz. spaghetti
2 oz. peeled pistachios
2 oz. grated pecorino romano
Extra virgin olive oil
Salt
Pepper
Method
Roughly chop the pistachios. Grate pecorino cheese with a medium-size grater (i.e. a box grater).
Bring a pot of salted water to a boil for the spaghetti.
Once spaghetti is cooked (according to package instructions for al dente pasta), drain the pasta and put it under cold running water.
Dry with paper towels and season with 3-4 tablespoons of oil, grated pecorino cheese, plenty of ground pepper to taste and if necessary, a pinch of salt (rinsing the spaghetti can sometimes wash away the salt used earlier to cook the pasta).
Distribute on plates and garnish with chopped pistachios.
This version of cacio e pepe won’t be as creamy as the classic recipe – and it won’t be quite as savory, either, since the pecorino tends to have a little more flavor when you heat it – but that doesn’t mean it isn’t delightful for an alternative to your usual lunch (or snack) options! Why not give it a try?
