Cacio e Pepe Recipe
Cacio e Pepe is a classic Italian pasta dish from Rome that highlights the simple yet bold flavors of Pecorino Romano cheese and freshly cracked black pepper. This easy-to-make recipe combines perfectly cooked spaghetti with a creamy, peppery sauce made using pasta water and cheese, delivering a rich and satisfying meal in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Ingredients
- 12 oz spaghetti (or tonnarelli)
- 1 cup finely grated Pecorino Romano cheese
- Freshly cracked black pepper (to taste, about 2 teaspoons recommended)
- Salt (for pasta water)
- 2 tablespoons unsalted butter (optional, for extra creaminess)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Before draining, reserve about 1 cup of the starchy pasta water for the sauce.
- Prepare the Sauce: While the pasta cooks, coarsely grind a generous amount of black pepper (around 2 teaspoons or to your preference) into a large skillet. Place the skillet over medium heat and toast the pepper for about 1 minute until it becomes fragrant, releasing its aromatic flavors.
- Combine Pasta and Sauce: Add the drained pasta directly to the skillet with the toasted pepper. Remove the skillet from heat and quickly add the grated Pecorino Romano cheese. Toss the pasta vigorously to coat it well, gradually adding the reserved pasta water little by little until a creamy, silky sauce forms. Continue adjusting with more pasta water if the sauce is too thick.
- Serve: For an extra touch of creaminess, stir in the optional unsalted butter while the pasta is still warm. Plate immediately and garnish with additional Pecorino Romano cheese and freshly cracked black pepper for an authentic, flavorful finish.
Notes
- Use freshly cracked black pepper for the most intense flavor.
- Reserve pasta water carefully; it’s essential for creating the creamy sauce without cream.
- Be quick when mixing cheese and pasta off the heat to prevent clumping.
- Butter is optional but recommended for a richer, creamier texture.
- Use Pecorino Romano for authentic flavor; Parmesan can be a substitute but it will alter the taste.
- Serve immediately as the sauce thickens and clumps if left to sit.
Keywords: Cacio e Pepe, Italian pasta, Pecorino Romano, black pepper pasta, easy Italian recipe, quick pasta, traditional Roman pasta
Find it online: https://zestywithzane.com/cacio-e-pepe-recipe/
