Paccheri with Cacio, Pepe and Sausage

Paccheri with cacio, pepe and sausage are a delicious variation of the classic Roman cacio e pepe pasta dish with the addition of sausage for a savory and rustic touch. Here is the recipe:

Ingredients

• 320 g paccheri
• 200 g sausage
• 150 g grated pecorino romano
• 1 teaspoon black peppercorns
• Salt to taste
• Water for cooking the pasta

Preparation

1. Bring a sufficiently large pot of salted water to a boil to cook the paccheri.
2. Meanwhile, in a large skillet, crumble the sausage and fry it until it becomes crispy and golden. No need to add oil if the sausage is sufficiently fatty.
3. Add a bit of the paccheri cooking water to the sausage to create an emulsion and set aside.
4. Cook the paccheri in the boiling salted water according to the package instructions, ensuring they remain al dente.
5. Meanwhile, toast the peppercorns in a separate pan and then coarsely grind them.
6. Drain the paccheri, reserving a cup of cooking water.
7. Return the paccheri to the pot, add the sausage and half of the pecorino romano. Stir vigorously, adding cooking water little by little to create a cream with the cheese.
8. Add the ground pepper and the remaining cheese, continuing to stir until you obtain a smooth cream that binds well with the pasta.
9. Serve immediately, garnishing with more ground pepper if desired.

Trivia

The tradition of “cacio e pepe” dates back to ancient times in Roman cuisine, where the simplicity of the ingredients is enhanced through their quality and the way they are combined, to the point that this dish has become an emblem of the poor but extremely tasty cuisine of the Italian capital. The added sausage, typical of central Italy, gives a touch of rusticity and flavor.

Enjoy your meal!