Of all the reasons cacio e pepe — a Roman pasta made with black pepper, Parmesan Reggiano, and olive oil — has skyrocketed back into the limelight, we're willing to wager its simplicity is the key.
Made with just three ingredients, the pasta has inspired everything from roasted potatoes to these savory cookies infused with Parmesan and flecked with black pepper. Now, they won't replace a creamy bowl of pasta, but next to a glass of red wine, they'll surely give you the same nutty, peppery bite. Add them to a cheeseboard, along with ribbons of salty prosciutto and fig jam, and wait for the inevitable praise.
Savory Cacio e Pepe Cookies
1/3 cup extra-virgin olive oil, plus more for brushing
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 large eggs
3/4 cup finely grated Parmesan, plus more to top the cookie
Add the cracked black pepper to the olive oil and let stand for 10 minutes.
In a large bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
Beat the eggs into the olive oil until creamy and fluffy, about 2 to 3 minutes. Gently fold dry ingredients and cheese into the liquid mixture, until well-combined and a dough forms.
Shape the dough into a rectangular log. Wrap in plastic and chill 2 hours or until firm.
Place a rack in the middle of the oven and preheat the oven to 350°F. Line a sheet tray with parchment paper. Remove the dough from the plastic wrap and slice into 1/4-inch-thick cookies. Arrange cookies on the sheet tray and brush generously with more olive oil. Sprinkle with a pinch of sea salt, cracked black pepper, and grated Parmesan cheese.
Bake cookies, rotating halfway through, until the cookies are golden, about 12 to 15 minutes. Transfer to a wire rack and cool completely. Store in an airtight container at room temperature.