Description
Craving a comforting, flavorful pasta dish that requires just a few ingredients? Look no further than Cacio e Pepe! This traditional Roman dish is all about simplicity—spaghetti, Pecorino Romano cheese, black pepper, and a little pasta water come together to create a creamy, peppery masterpiece. Ready to elevate your pasta game? Let’s dive into this Italian classic!
Ingredients
- Spaghetti – 8 ounces (about 225g)
- Pecorino Romano cheese – 1 cup, freshly grated (about 80g)
- Freshly ground black pepper – 2 teaspoons (or more to taste)
- Salt – 1 tablespoon (for pasta water)
- Olive oil – 1 teaspoon (optional, for extra richness)
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente—usually about 9-10 minutes, depending on the brand. Be sure to reserve about a cup of pasta water before draining, as you’ll need it to create the creamy sauce. Once the pasta is done, drain it, but don’t forget to save that precious pasta water!
In a large pan or skillet, heat a little olive oil over medium heat (optional but adds a nice richness). Add the freshly ground black pepper and toast it for about 30 seconds. This brings out the aromatic flavors and helps the pepper infuse the sauce. Be careful not to burn it—just a quick toast to release the flavors.
Now, here’s where the magic happens. Add about 1/2 cup of the reserved pasta water to the pan with the pepper. Stir and let it simmer for a few moments to marry the flavors. Slowly start adding in the freshly grated Pecorino Romano cheese, stirring continuously to melt the cheese into the pasta water and form a creamy, cheesy sauce.
Add your cooked pasta to the pan with the cheese sauce. Toss the pasta in the sauce, using a pair of tongs or a pasta spoon, until it’s well coated. If the sauce seems a little too thick, add more pasta water, a little at a time, to reach your desired consistency. The goal is to have a creamy, peppery coating on each strand of pasta.
Once the pasta is perfectly coated, give it a final toss and serve immediately. Top with an extra sprinkle of Pecorino Romano and a dash of freshly ground black pepper for added flavor. Enjoy the creamy goodness that is Cacio e Pepe!
Notes
- Pasta Water Is Key: The pasta water is what makes the sauce creamy. It contains starch from the pasta, which helps the cheese and pepper bind together. Don’t skip this step!
- Grate the Cheese Fresh: Use freshly grated Pecorino Romano for the best texture and flavor. Pre-grated cheese won’t melt as smoothly.
- Adjust the Pepper: Cacio e Pepe is meant to be pepper-forward, but you can adjust the amount based on your spice preference. If you love a little heat, go heavy on the freshly cracked black pepper.
- Don’t Overcook the Pasta: Since the pasta will cook a little more in the sauce, make sure to cook it al dente to prevent it from becoming mushy.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg