Cacio e Pepe is a classic Roman pasta dish known for its simplicity and bold flavors. It translates to “cheese and pepper,” and that’s exactly what it is—a delectable combination of pasta, Pecorino Romano cheese, and freshly cracked black pepper. This recipe will guide you through making this timeless Italian favorite.
Cacio e Pepe Recipe
Cacio e Pepe is a dish that celebrates the beauty of minimalism. It's a quick and easy pasta recipe that relies on a few high-quality ingredients for its incredible flavor. With perfectly cooked pasta, a creamy cheese sauce, and a kick of black pepper, it's a true Italian classic.
Equipment
- sauce pan
- strainer
- mixing bowl
- tongs
Ingredients
- spaghetti
- pecorino romano cheese
- cracked black pepper
- salt
Instructions
- Fill a large pot with water and bring it to a boil. Add a generous amount of salt to the boiling water.
- Add the spaghetti or bucatini to the boiling water and cook it until it's just shy of al dente. Check the package instructions for the recommended cooking time. It's crucial to undercook the pasta slightly, as it will continue to cook in the sauce.
- Before draining the pasta, reserve about 1 cup of the pasta cooking water. This starchy water will be used to create a creamy sauce.
- In a skillet, heat 2 teaspoons of freshly cracked black pepper over medium-low heat. Toast the pepper for about 1-2 minutes, or until it becomes fragrant.
- Using tongs, transfer the cooked pasta directly from the pot to the skillet with the toasted black pepper. Toss to coat the pasta evenly with the pepper.
- Gradually add the freshly grated Pecorino Romano cheese to the pasta while tossing continuously. Add a bit of the reserved pasta water and keep tossing until the cheese melts and forms a creamy sauce that coats the pasta.
- If the sauce appears too thick, add more of the reserved pasta water to achieve your desired consistency. Continue tossing until the sauce is creamy and the pasta is coated evenly.
- Plate your Cacio e Pepe immediately, garnishing with an extra sprinkle of black pepper and additional Pecorino Romano cheese if desired.
- Serve your Cacio e Pepe hot and savor the simplicity and bold flavors of this classic Roman pasta dish.
Video
Notes
- Use Pecorino Romano cheese for the authentic flavor, but you can also blend it with Parmesan if you prefer a milder taste.
- It's crucial to use freshly cracked black pepper for the best flavor.
- Cook the pasta al dente for the ideal texture.
Nutrition
Serving: 700g
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