From the first time I stumbled upon this intriguing offering in the frozen section, bracketed by an eclectic array of international cuisines, I knew Trader Joe’s was onto something special. The Trader Joe’s Cacio e Pepe promises a simple yet captivating blend of cheese and pepper, fundamental ingredients that have charmed the palates of Italians for centuries. And now, nestled within my freezer, this timeless classic awaited its debut in my kitchen.
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How to make Trader Joe’s Cacio e Pepe
Trader Joe’s Cacio e Pepe is a frozen pasta dish inspired by the classic Roman dish of the same name. It consists of spaghetti (or another pasta shape) in a creamy cheese and black pepper sauce. The sauce is typically made with Pecorino Romano cheese and black pepper, giving it a rich, slightly sharp, and peppery flavor.
Ingredients:
- Pasta: 12 ounces (about 340g) of spaghetti or tonnarelli for authenticity.
- Pecorino Romano Cheese: 1 1/2 cups finely grated, plus more for serving. True Cacio e Pepe relies heavily on this sharp, salty cheese for its iconic flavor.
- Black Pepper: Freshly ground, about 2 teaspoons or adjusted to taste. Don’t be shy here; the dish’s character comes from its pronounced pepperiness.
- Salt: For seasoning the pasta water.
Instructions:
- Cook the Pasta: Bring a large pot of water to a boil. Heavily salt the water — it should taste like the sea. This is crucial for flavoring the pasta. Add the spaghetti or tonnarelli and cook until it’s al dente, usually about 1 minute less than the package instructions. Reserve 1 cup of pasta water, then drain.
- Toast the Pepper: While the pasta cooks, heat a large pan over medium heat. Add the freshly ground black pepper and toast it until fragrant, about 1 minute. This step helps release the essential oils in the pepper, intensifying the flavor.
- Melt the Cheese: Reduce heat to low and add about 3/4 cup of the reserved pasta water to the pan with the pepper. Slowly whisk in the grated Pecorino Romano until it’s completely melted. You’re aiming for a smooth, creamy sauce. If it’s too thick, add more pasta water a tablespoon at a time.
- Combine: Add the drained pasta directly to the sauce, tossing or stirring vigorously until each strand is beautifully coated. If the sauce seems too thick or starts clumping, add a bit more pasta water. The goal is a silky, glossy sauce that clings to the pasta.
- Serve: Divide the pasta into bowls, and finish with an extra sprinkling of Pecorino and a few more turns of the black pepper grinder.
Tips for Perfect Cacio e Pepe:
- Cheese Matters: The choice of cheese is paramount. Pecorino Romano brings a necessary sharpness and saltiness. Avoid pre-grated cheese if possible, as it can contain anti-caking agents that affect the sauce’s smoothness.
- Pasta Water is Key: The starchy pasta water not only helps the cheese melt into a silky sauce but also acts as a binder, marrying the pasta with the sauce. Adjust the amount as needed.
- Heat Control: Be mindful of the heat when melting the cheese and combining it with the pasta to avoid a clumpy or greasy sauce.
- Freshly Grind Your Pepper: For the most vibrant flavor, use freshly ground black pepper. The toasting step is critical to awaken the pepper’s aromatics, giving your Cacio e Pepe its signature depth.
What to serve with
Pairing sides and accompaniments with Trader Joe’s Cacio e Pepe can transform a simple pasta dish into a rounded, satisfying meal. Here are some suggestions that complement the creamy, peppery flavors of Cacio e Pepe and bring additional textures and flavors to the table.
1. Crusty Bread
Why It Works: A loaf of crusty bread like a baguette or ciabatta is perfect for sopping up any leftover cheese sauce. The crispness of the bread adds a textural contrast to the creamy Trader Joe’s Cacio e Pepe.
Serving Tip: Warm the bread in the oven for a few minutes, brush with a bit of olive oil, and lightly sprinkle with sea salt for added flavor.
2. Arugula Salad
Why It Works: The peppery bite of arugula is a lovely counterbalance to the rich pasta. It’s light and refreshing, helping to cleanse the palate.
Serving Tip: Toss arugula with a simple lemon vinaigrette (fresh lemon juice, olive oil, salt, and a dash of honey) and top with shaved Parmesan and cracked black pepper.
3. Sauteed Spinach or Swiss Chard
Why It Works: Greens sautéed with garlic add both a healthful element and a punch of flavor that pairs well with the simplicity of Trader Joe’s Cacio e Pepe.
Serving Tip: Quickly sauté the greens in olive oil with minced garlic, salt, and a squeeze of lemon for added zest.
4. Grilled Vegetables
Why It Works: Grilled vegetables like zucchini, bell peppers, and eggplant offer a smoky flavor that contrasts nicely with the creamy pasta.
Serving Tip: Slice vegetables thickly, brush with olive oil, season with salt and pepper, and grill until tender and charred. Serve either warm or at room temperature.
5. Roasted Cherry Tomatoes
Why It Works: The sweetness and slight acidity of roasted cherry tomatoes cut through the richness of the dish.
Serving Tip: Halve cherry tomatoes, toss with olive oil, salt, and a bit of garlic, then roast in a 400°F (200°C) oven until they are burst and caramelized.
6. Protein Options
Why It Works: Adding a protein can make the meal more filling. Choices like grilled chicken, seared shrimp, or even a poached egg can complement the flavors without overwhelming them.
Serving Tip: Keep seasonings simple — use salt, pepper, and a bit of lemon zest to enhance the protein without clashing with the Cacio e Pepe.
7. White Wine
Why It Works: A glass of crisp white wine such as Pinot Grigio or Sauvignon Blanc pairs wonderfully with the creamy texture and sharp cheesy flavor of the pasta.
Serving Tip: Chill the wine before serving to enhance its refreshing qualities.
8. Olives and Pickled Veggies
Why It Works: The brininess and crunch of olives, capers, or pickled vegetables add a new dimension and cleanse the palate.
Serving Tip: Serve a small dish of mixed olives or homemade quick pickles on the side.
Ingredients Substitutes
Trader Joe’s Cacio e Pepe is beloved for its simplicity and depth of flavor. It embodies the classic Italian dish with minimal ingredients: pasta, Pecorino Romano cheese, black pepper, and sometimes a touch of olive oil or butter for richness. However, whether due to dietary restrictions, availability issues, or personal preferences, you might find yourself in need of substitutes for these key ingredients.
1. Pasta Substitutes
Original Ingredient: The traditional choice is spaghetti or tonnarelli.
Substitutes:
- For Gluten-Free: Gluten-free pasta varieties made from rice, corn, quinoa, or a blend of gluten-free flour.
- For Low-Carb: Zucchini noodles (zoodles) or spaghetti squash can offer a vegetable-based, lower-carb alternative.
- For Whole Grain: Whole wheat spaghetti provides a richer, nuttier flavor and additional fiber.
2. Cheese Substitutes
Original Ingredient: Pecorino Romano, a salty, aged sheep’s milk cheese.
Substitutes:
- Vegan Option: Nutritional yeast or a blend of cashews pulsed with miso paste, garlic powder, and salt can mimic the umami and saltiness of the cheese.
- For a Milder Flavor: Parmesan Reggiano or Grana Padano can be used. They’re less sharp but still provide a wonderful depth of flavor.
- Lactose-Free: Look for lactose-free hard cheese varieties; some aged cheeses naturally contain less lactose.
3. Black Pepper Substitutes
Original Ingredient: Freshly cracked black pepper.
Substitutes:
- For a Milder Spice: Ground white pepper can be used for its less pronounced heat.
- For a Different Flavor Profile: Pink peppercorns offer a different taste—fruity and mildly peppery without the bite of black pepper. Go easy, as they have a different flavor intensity.
4. Olive Oil/Butter Substitutes
Original Ingredient: Used sparingly to add richness to the sauce.
Substitutes:
- For Dairy-Free or Vegan: Use high-quality extra virgin olive oil or a vegan butter substitute to achieve a similar richness and mouthfeel.
- For Flavor Variation: Infused olive oils (such as those with garlic, chili, or herbs) can add an additional layer of flavor.
Final Thoughts
These pairings are designed to enhance and balance the richness of Trader Joe’s Cacio e Pepe, ensuring each bite is as memorable as the last. Adjust the sides based on your taste preferences and dietary needs to personalize your meal even further.
More Trader Joe’s Recipes:
- Trader Joe’s Thai Coconut Pancakes Recipe
- Copycat Trader Joe’s Pancakes Recipe
- Copycat Trader Joe’s Brioche Recipe
- Copycat Trader Joe’s Sourdough Bread Recipe
- Copycat Trader Joe’s Creamer Recipe
Ingredients
- Pasta: 12 ounces
- Pecorino Romano Cheese: 1 1/2 cups finely grated
- Black Pepper: Freshly ground, about 2 teaspoons
- Salt: For seasoning
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Heavily salt the water — it should taste like the sea. This is crucial for flavoring the pasta. Add the spaghetti or tonnarelli and cook until it's al dente, usually about 1 minute less than the package instructions. Reserve 1 cup of pasta water, then drain.
- Toast the Pepper: While the pasta cooks, heat a large pan over medium heat. Add the freshly ground black pepper and toast it until fragrant, about 1 minute. This step helps release the essential oils in the pepper, intensifying the flavor.
- Melt the Cheese: Reduce heat to low and add about 3/4 cup of the reserved pasta water to the pan with the pepper. Slowly whisk in the grated Pecorino Romano until it's completely melted. You're aiming for a smooth, creamy sauce. If it's too thick, add more pasta water a tablespoon at a time.
- Combine: Add the drained pasta directly to the sauce, tossing or stirring vigorously until each strand is beautifully coated. If the sauce seems too thick or starts clumping, add a bit more pasta water. The goal is a silky, glossy sauce that clings to the pasta.
- Serve: Divide the pasta into bowls, and finish with an extra sprinkling of Pecorino and a few more turns of the black pepper grinder.
