Cacio e Pepe (20-22 Minutes)

Print

Print Recipe

Cacio e Pepe is a classic Italian pasta dish that translates to “cheese and pepper.” With its simple yet incredibly flavorful combination of ingredients, it has become a beloved staple in Italian cuisine.

This recipe features al dente pasta tossed in a luscious sauce made from grated pecorino Romano cheese and freshly ground black pepper. The result is a creamy, rich, and comforting dish that showcases the beauty of simplicity. Let’s begin!

Ingredients

Units Scale
  • 8 ounces (225g) spaghetti or bucatini pasta
  • 1 cup grated pecorino Romano cheese
  • 1 tablespoon freshly ground black pepper
  • Salt, to taste
  • Extra virgin olive oil (optional, for drizzling)
  • Chopped parsley (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it is al dente, usually around 9-11 minutes. Reserve about 1/2 cup of the pasta cooking water before draining.
  2. In a large mixing bowl, combine the grated pecorino Romano cheese and freshly ground black pepper. Mix well to ensure the pepper is evenly distributed throughout the cheese.
  3. Once the pasta is cooked, transfer it directly from the pot to the mixing bowl with the cheese and pepper. Toss the pasta vigorously to melt the cheese and create a creamy sauce. If needed, add a splash of the reserved pasta cooking water to loosen the sauce and help it coat the pasta evenly.
  4. Taste the pasta and adjust the seasoning by adding salt if necessary. Remember, the pecorino cheese is naturally salty, so be cautious when adding additional salt.
  5. Divide the Cacio e Pepe into serving plates or bowls. Optionally, drizzle some extra virgin olive oil over each portion for added richness and flavor. Garnish with chopped parsley to add a touch of freshness and color.

Notes

Pecorino Romano is the traditional cheese used in Cacio e Pepe, known for its sharp and salty flavor. For the best results, opt for freshly grated cheese rather than pre-packaged grated cheese. The starchy pasta cooking water is essential for creating a smooth and creamy sauce.

Reserve some of the water before draining the pasta, and gradually add it to the cheese mixture as needed while tossing the pasta. To enhance the dish’s flavor, use freshly ground black pepper rather than pre-ground pepper if possible. Cacio e Pepe is best enjoyed right after it’s prepared while it’s still warm and creamy. Serve it immediately to savor its flavors at their best!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/cacio-e-pepe-20-22-minutes/