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Cacio e Pepe

Cacio e Pepe
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Cacio e Pepe is a classic Roman pasta dish known for its simple ingredients and stunningly creamy, peppery sauce that perfectly coats tender pasta. Ready in under 30 minutes, this easy and authentic recipe uses Pecorino Romano cheese, freshly ground black pepper, and reserved pasta water to create a rich, flavorful meal without cream or butter. Perfect for a comforting dinner any night, it can be customized with different pasta types and add-ons to suit your taste.

Ingredients

Scale

Basic Ingredients

  • 200g spaghetti or tonnarelli pasta
  • 100g Pecorino Romano cheese, finely grated
  • 2 teaspoons freshly ground black pepper
  • Salt, for pasta water
  • At least 1 cup reserved pasta cooking water

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your pasta of choice and cook until just shy of al dente, about 1-2 minutes less than package instructions. Save at least one cup of the starchy pasta water before draining.
  2. Prepare the Pepper: While the pasta cooks, toast the freshly ground black pepper in a large skillet over medium heat for about 1 minute to release its oils and amplify the aroma.
  3. Make the Cheese Mixture: In a bowl, combine the finely grated Pecorino Romano cheese with a few tablespoons of the reserved pasta water. Stir thoroughly until it forms a thick, creamy paste, which will be the silky base of your sauce.
  4. Combine Pasta and Pepper: Add the drained pasta directly into the skillet with the toasted black pepper, then pour in a splash of pasta water. Toss vigorously to coat every strand evenly with the peppery flavor.
  5. Add Cheese Sauce: Lower the heat and quickly mix the cheese paste into the pasta and pepper mixture, tossing continuously. Add more pasta water gradually as needed to create a luscious, creamy consistency that clings to the noodles.
  6. Serve Immediately: Plate the pasta while warm and silky, finishing with an extra sprinkle of Pecorino Romano and a crack of fresh black pepper for an authentic touch.

Notes

  • Use freshly ground black pepper for the best flavor and aroma.
  • Reserve ample pasta water, as its starch binds the sauce and prevents clumping.
  • Finely grate the Pecorino Romano cheese for smooth melting.
  • Work quickly while combining cheese and pasta to emulsify the sauce properly.
  • Avoid high heat during mixing to prevent cheese from clumping or becoming stringy.

Nutrition

Keywords: Cacio e Pepe, Roman pasta recipe, simple pasta sauce, Pecorino Romano pasta, black pepper pasta

Find it online: https://ninagourmet.com/cacio-e-pepe/