Cacio e Pepe Pasta Risotto
This classic Italian pasta dish made with fresh ground pepper and Pecorino Romano cheese, is made "risotto-style" so you can make a lot of servings at once.
Servings: 6 servings
- 2 tablespoons butter unsalted
- 2 tablespoons extra-virgin olive oil plus more for serving
- 2 teaspoon freshly ground black pepper divided
- ⅔ cup chopped white onion
- 1 cup white wine
- 1 pound ditalini pasta
- 6 cups chicken broth
- ½ cup grated Pecorino Romano cheese plus more for serving
- salt to taste
Add butter, olive oil, and one teaspoon of ground black pepper to a very large skillet or braising dish. You will be adding 1 pound of short pasta so make sure it all can fit. Place over medium heat. Once the butter has melted, add the onion and cook until the onions have softened and start to caramelize, about 10 minutes.
Add wine to pan and bring to a boil. Cook until liquid has reduced by half, about 8 minutes. Add ditalini pasta and 2 cups of broth. Cook and stir occasionally until the liquid has been absorbed, about 6 minutes. Add another cup of broth and cook until broth is absorbed, another 6 minutes. Repeat until all the broth is absorbed by the pasta and the pasta is al dente. I used about 5 cups of broth because I didn't want a creamy consistency. If you do, use all 6 cups.
Turn off heat. Add Pecorino cheese and stir until the cheese has melted. Add remaining teaspoon of ground black pepper and salt, if needed. Serve immediately with a little more ground black pepper and Pecorino cheese.