Description
Cacio e Pepe is a simple yet irresistible Roman pasta dish made with just three ingredients: Pecorino Romano cheese, black pepper, and pasta. The creamy sauce is created by tossing the pasta with reserved pasta water and the melted cheese, resulting in a rich, comforting dish. Perfect for a quick and satisfying meal!
Ingredients
- 400 grams (14 oz) spaghetti (or pasta of choice)
- 1 ½ cups freshly grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon salt (for pasta water)
- Reserved pasta water (about 1 cup)
Instructions
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Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
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Toast the Black Pepper: Heat a large skillet over medium heat. Add the freshly cracked black pepper and toast for 1-2 minutes until fragrant, stirring occasionally. Be careful not to burn the pepper.
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Create the Sauce: Add about ¾ cup of the reserved pasta water to the skillet with the toasted pepper. Stir and bring it to a simmer.
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Add the Pasta: Add the drained pasta to the skillet and toss to coat in the peppery water.
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Add the Pecorino Romano: Remove the skillet from heat and immediately add the grated Pecorino Romano. Toss constantly to ensure the cheese melts and forms a creamy sauce. If the sauce is too thick, add more pasta water until desired consistency is reached.
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Serve and Enjoy: Transfer to plates and finish with extra black pepper and Pecorino Romano if desired. Serve immediately!
- Prep Time: 5 minutes
- Cook Time: 15 minutes