Cacio e Pepe Orzo
This one pot Cacio e Pepe Orzo , which translates to "cheese and pepper," is a timeless Roman pasta dish celebrated for its simplicity and bold flavors.
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Servings: 4 Servings
Equipment
- 1 Heavy Bottom Pot To cook the orzo
- 1 Sauce Pan To heat up the broth
Ingredients
- 1 Tablespoon Black Pepper
- 1 Tablespoon Olive Oil
- ⅓ Cup Onions finely chopped
- 1 Tablespoon Garlic Paste
- 2 Cups Dry Orzo
- 4 Cups Vegetable Broth Add more to make it more creamy if needed
- ½ Cup Pecorino Romano Add Parmesan Cheese as a substitute.
- ¼ Teaspoon Salt Adjust salt to taste
Instructions
- Heat up 5 cups of broth in a saucepan. Bring it to a rolling boil.
- In another heavy bottom pot, saute half a tablespoon of freshly crushed black pepper in a heavy bottom pan on a low flame for 30 seconds or until aromatic.
- Next add in 1 tablespoon olive oil. Add a third of a cup of finely chopped sweet onions and a tablespoon of garlic paste.
- Saute until the onions soften and are golden brown.
- Add the orzo and sauté for 2-3 minutes until it’s lightly toasted and golden.
- Add the warm broth. Stir frequently. Cook until the orzo is al dante and creamy.
- Once the orzo absorbs ¾th of the broth, add butter to add a layer of richness to the creamy orzo.
- Reduce the heat to low. Stir in the freshly cracked black pepper (½ tablespoon) and grated Pecorino Romano.
- Add the freshly grated cheese in small segments to make sure the cheese melts evenly with the orzo.
- Taste and adjust the seasoning with salt and more pepper if needed. For a fresh twist, add a squeeze of lemon juice or garnish with parsley.
Notes
- Use freshly cracked pepper, it is more flavorful and aromatic. Toasting the black pepper adds a beautiful flavor to the cacio e pepe sauce.
- Traditional cacio e pepe recipe doesn't use onions and garlic. I like the flavor it adds to this recipe.
- Toast the orzo until it is golden. This takes about 2-3 minutes.
- I like to finely grate the fresh cheese. I am using pecorino romano. It adds the right saltiness and sharpness the recipe needs. You can also use parmesan cheese as a substitute.
- The cheese in cacio e pepe doesn't like the heat, so turn the flame to low when you add the cheese. Add in segments so the cheese melts beautifully and adds to the creaminess to this orzo pasta recipe.
- If the orzo thickens too much, add a splash of warm broth to loosen it up. You can adjust how creamy you want your orzo to be.
Nutrition
Serving: 1Serving