Cacio e pepe is such a simple dish that can go wrong, or right, in so many ways. If poorly executed, the dish is lumpy, clumpy, and oily. When properly executed, this simplistic dish of Pecorino Romano, olive oil (and/or butter) and black pepper is heavenly, creamy, and silky. The key is the pasta water, and requires cooking the pasta in as little water as possible. The starch in the water acts as an emulsifier, like a bridge between the oil and water molecules, making a smooth and creamy sauce. 

Why does it work?

Pecorino has a sneaky fat content of 20-30%. For reference, mozzarella is typically 18-24%. So we need something to cut through the richness and lift some of the fat from the palate. The high carbonation and 8.5% abv are just the ticket. That’s not the end of the story though. The black pepper in the pasta with the peppery phenols in the beer is a no brainer. The higher alcohol marries in with the cheese like a fondue. And lastly, the beer’s pear-like esters really cozy up to that cheese.  

Note on the beer:  The beer style is Belgian Golden Strong Ale. Categorizing Belgian styles is pretty much an American invention. Duvel typifies the style, and is the most widely available along with Delirium Tremens. They each have their own unique qualities. Duvel is the beer I paired.  

Duvel →