Q1: What is the absolute, number one secret to a creamy, not clumpy, Cacio e Pepe sauce?

The secret is to add your finely grated cheese off the heat . By removing the pan from the direct, high heat of the stove, you are preventing the delicate proteins in the cheese from seizing up and clumping together. The residual heat of the pan and the pasta is more than enough to gently melt the cheese into a perfect, velvety sauce.

Q2: Can I make this dish with regular, dry pasta instead of tortellini?

Yes, but you will need to adjust the method. If you are using a dry pasta like spaghetti or bucatini, you will need to cook it separately in a large pot of boiling, salted water first. Then, you can proceed with creating the sauce in your skillet and tossing the cooked pasta into it at the end, using the reserved starchy pasta water to emulsify the sauce.

Q3: What is the best kind of cheese to use for an authentic Cacio e Pepe?

A true, classic, and authentic Cacio e Pepe is made with 100% Pecorino Romano cheese . It has a wonderfully sharp, salty, and pungent flavor that is the signature of the dish. For a slightly milder, but still delicious version, you can substitute about half of the Pecorino with a high-quality, freshly grated Parmesan cheese.

Q4: Can I use pre-shredded cheese from a bag?

It is highly not recommended . Pre-shredded, bagged cheeses are coated in anti-caking agents like potato starch or cellulose. These starches will prevent the cheese from melting smoothly and will almost certainly result in a clumpy, grainy, and broken sauce. Using a block of cheese that you grate yourself, very finely, is essential for success.

Q5: Can I make this recipe in a non-stick skillet?

While a cast-iron skillet is fantastic for getting a great sear on the tortellini, a high-quality, large non-stick skillet is also a great choice for this recipe and will make the final cleanup even easier.

Creamy One-Pan Cacio e Pepe Tortellini (A 15-Minute Recipe!)

A quick and easy, one-pan recipe that puts a creative spin on the classic Cacio e Pepe, using cheese tortellini instead of spaghetti. In this simple weeknight meal, fresh or frozen tortellini are first pan-seared in a cast-iron skillet until browned and slightly crispy. Water is then added to the skillet to steam and cook the pasta through. The dish is finished off the heat by tossing the tortellini with a generous amount of Pecorino Romano cheese, freshly ground black pepper, olive oil, and fresh greens like baby kale or spinach.

Author: Grace

Ingredients

3 tablespoons olive oil, divided
2 (8 to 9-ounce) packages fresh cheese tortellini, or 1 (16- to 20-ounce) bag frozen cheese tortellini
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper, plus more for serving
1 1/2 cups water
3 ounces baby kale or spinach (about 3 packed cups)
1 cup finely grated Pecorino Romano cheese, plus more for serving

Instructions

Heat 3 tablespoons of olive oil in a 12-inch cast-iron skillet over medium heat.
Add the tortellini in an even layer. Cook, tossing occasionally, for 2 to 4 minutes, until the tortellini are browned in spots.
Add the water, kosher salt, and black pepper to the skillet. Stir and scrape up any browned bits from the bottom of the pan.
Cover the skillet with a lid or a baking sheet and cook for 3 to 5 minutes, stirring occasionally, until the pasta is tender and most of the water has been absorbed.
Remove the skillet from the heat. Stir in the greens, a handful at a time, until they have just wilted.
Stir in the grated Pecorino Romano cheese and the remaining 2 tablespoons of olive oil.
Serve immediately, garnished with additional grated cheese and freshly ground black pepper.

Notes

This is a true one-pan meal, which makes for very easy cleanup.
A unique technique of this recipe is to pan-sear the tortellini first, rather than boiling it, which gives the pasta a delicious, slightly crispy texture.
The cheese is added at the end, off the heat, which helps it to melt into a creamy sauce without clumping or becoming greasy.
Leftovers can be refrigerated in an airtight container for up to 5 days.

Find it online: https://www.eatswithsoul.com/creamy-one-pan-cacio-e-pepe-tortellini/