Print

Cacio e Pepe

Cacio e Pepe
Print Recipe

Cacio e Pepe is a classic Roman pasta dish that combines simple ingredients—Pecorino Romano cheese, freshly cracked black pepper, and al dente spaghetti or tonnarelli—to create a rich, creamy, and peppery sauce. This quick and elegant recipe showcases traditional Italian flavors with minimal effort, perfect for an authentic and comforting meal in under 20 minutes.

Ingredients

Scale

Pasta

  • 200g spaghetti or tonnarelli
  • 1 tablespoon salt (for boiling water)

Sauce

  • 100g Pecorino Romano cheese, finely grated
  • 2 teaspoons freshly cracked black pepper
  • 1 cup reserved pasta water, starchy and salty

Instructions

  1. Boil and Salt the Pasta Water: Fill a large pot with water, generously salt it to season the pasta from within, and bring it to a rolling boil to ensure perfectly flavored pasta.
  2. Cook the Pasta Until Al Dente: Add the spaghetti or tonnarelli and cook until just al dente, remembering it will continue to cook slightly in the sauce.
  3. Toast the Black Pepper: While the pasta cooks, toast the freshly cracked black pepper in a dry pan over medium heat to release essential oils and deepen the flavor.
  4. Reserve Pasta Water and Drain Pasta: Before draining the pasta, scoop out about one cup of the starchy, salty pasta water to use in the sauce, then drain the pasta.
  5. Combine Cheese, Pepper, and Pasta Water: Off the heat, mix the grated Pecorino Romano with the toasted black pepper and some reserved pasta water, stirring vigorously until the mixture forms a smooth, velvety sauce.
  6. Toss Pasta in the Sauce: Add the drained pasta to the cheese and pepper sauce, continuously tossing to coat every strand evenly and allow the sauce to cling perfectly.
  7. Serve Immediately: Plate the Cacio e Pepe while warm, creamy, and freshly dressed for the best taste experience.

Notes

  • Use high-quality Pecorino Romano cheese for the sharpest flavor.
  • Always toast the black pepper to enhance aroma and taste.
  • Mix the cheese and pasta water off the heat to prevent clumping and ensure creaminess.
  • Reserve plenty of pasta water to emulsify the sauce smoothly.
  • Continuously toss the pasta in the sauce to coat evenly and avoid lumps.

Nutrition

Keywords: Cacio e Pepe, Italian pasta, Pecorino Romano, black pepper pasta, traditional Roman dish, simple pasta recipe, easy Italian recipe

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