Translated from the Italian dialect, the name of the Roman dish kacho-e-pepe means cheese and pepper. Based on this, it is easy to guess what basic ingredients are included. Adding the water that remains after cooking the paste helps thanks combine the crushed black pepper in the starch melted cheese with pasta. In the traditional version, like usually used spaghetti. However, the introduction of additional ingredients, as well as pasta of other forms allow you to get new impressions of the dish without compromising on the main advantages оригинального рецепта. 
Time: 40 мин.Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr pasta in the form of cocks or other short pasta
- 2 tbsp. l olive oil
- 150 gr. diced pancetta
- 1.5 tsp whole black pepper
- 2 tbsp. finely grated parmesan, additionally (optional) for filing
- 1 tbsp. grated pecorino cheese
- 30 gr butter, room temperature
- 3 tbsp. coarsely chopped arugula
Recipes with similar ingredients: pasta, pancetta, parmesan, pecorino romano cheese, arugula
Recipe preparation:
- Boil salted water in a large saucepan over high heat. Add the pasta and cook for 2 minutes less than indicated in instructions on the packaging (approximately 8 minutes). Throw it in a colander leaving 1.5 tbsp. water in which the pasta was boiled.
- Meanwhile, heat a large frying pan with straight sides on medium heat. Add olive oil and pancetta. Fry often stirring with a wooden spoon until the bacon is crispy (approximately 10 minutes). Add pepper and fry it often stirring for about a minute or until aroma. Pour 1/2 tbsp. water after cooking pasta and scrape off pieces that adhere to the bottom of the pan.
- Add the pasta and sprinkle with parmesan. Pour another 1/2 tbsp. the remaining water after boiling and mix to cover everything pasta cheese. Add pecorino and butter. Shuffle to put everything together and get a light creamy cheese sauce.
- Add the arugula and cook until it withers. Pour in more water remaining after cooking pasta, if necessary for maintaining a light sauce consistency. Serve with extra grated parmesan.
