` Cacio e Pepe with Maryland Lump Crab - Olive Oil Times

Cacio e Pepe with Maryland Lump Crab

Cacio e Pepe is a cinch to make and will quickly become one of your favorite comfort foods. Rich, cheesy, and lightly spicy from the pepper this is Italy's quintessential "Mac and cheese."
Cacio e Pepe with Maryland Lump Crab!
Cacio e Pepe with Maryland Lump Crab!
Sep. 16, 2020
Paul Kostandin

Cacio e Pepe is such a sim­ple dish. It’s really not more than 4 – 5 ingre­di­ents in total, but like so many clas­sic recipes, it becomes some­thing much larger than the sum of its parts.

The water from cook­ing the pasta is used as the base for the sauce, then but­ter and olive oil in equal parts com­bine to cre­ate a rich, creamy glaze. The black pep­per adds the faintest bite while the salty parme­san cheese adds rich­ness and incred­i­ble depth of fla­vor. Finally, the lump crab meat ele­vates this sim­ple peas­ant pasta to new heights with a touch of brini­ness and sweet crab fla­vor. Use full-fla­vored, robust olive oil with this dish — one that really brings forth those spicy, pep­pery, olive notes to bal­ance the rich­ness of the but­ter and parme­san. 

Go as heavy as you like on the crab meat and parme­san, just make sure to serve this dish as soon as it’s ready!

cacio-e-pepe-with-maryland-lump-crab-olive-oil-times-cacio-e-pepe-with-maryland-lump-crab

Cacio e Pepe with Maryland Lump Crab!

5 from 4 votes
Course: Dinner, LunchCuisine: Mediterranean
Servings

4

serv­ings
Prep time

10

min­utes
Cooking time

20

min­utes

Cacio e Pepe is a cinch to make and will quickly become one of your favorite com­fort foods. Rich, cheesy, and lightly spicy from the pep­per this is Italy’s quin­tes­sen­tial Mac and cheese”. Go as heavy as you like on the crab meat and parme­san, just make sure to serve this dish as soon as it’s ready!

Ingredients

  • 16 ounces spaghetti

  • 1 cup Maryland lump crab meat

  • 1/4 cup extra vir­gin olive oil

  • 1/4 cup but­ter

  • 1 cup parme­san cheese

  • 1 tsp salt

  • 1 tbsp black pep­per

Directions

  • Bring a heav­ily salted pot of water to a boil over high heat. 
  • Add the spaghetti and cook until the past is al dente.
  • Strain the pasta and reserve a 1/2 cup of the cook­ing water.
  • Return the pasta and the 1/2 cup of pasta water back to the pot and place it on the stove over medium heat.
  • Add the but­ter olive oil, salt and black pep­per to the pot. 
  • Allow the liq­uid to come to a sim­mer and stir fre­quently to emul­sify the but­ter and olive oil into the pasta water. 
  • Continue to sim­mer the liq­uid, and reduce the pasta water by a 1/3. 
  • To fin­ish the pasta, remove the pot from the heat and slowly mix in the parme­san cheese.
  • Fold in the crab meat gen­tly.
  • Serve imme­di­ately.

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