Cacio e Pepe
A simple yet flavorful Cacio e Pepe recipe featuring pecorino Romano, black pepper, and pasta. Master this creamy, peppery Italian classic in just 15 minutes!
Equipment
- Large pot for boiling pasta
- Large skillet or pan
- Tongs or pasta fork
- Fine grater for cheese
- Mortar and pestle (or pepper grinder)
Ingredients
For the Pasta
- 12 oz spaghetti or tonnarelli
- 1 ½ teaspoons salt for pasta water
For the Sauce
- 1 ½ cups pecorino Romano finely grated
- 1 tablespoon whole black peppercorns freshly ground
- 1 cup reserved pasta water as needed
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente.
- Tip: Use less water than usual to concentrate the starch for a silkier sauce.
Toast the Pepper
- In a large skillet over medium heat, toast the freshly ground black pepper for about 1 minute until fragrant.
- Tip: Toasting enhances the pepper’s depth of flavor.
Create the Sauce Base
- Add a ladleful of pasta water to the toasted pepper, swirling to create a flavorful base. Remove from heat and let cool slightly.
- Tip: A slightly cooler pan prevents cheese from clumping.
Combine Pasta and Sauce
- Transfer drained pasta to the pan, tossing quickly. Gradually add the grated cheese, stirring vigorously while incorporating small amounts of reserved pasta water.
- Tip: Toss continuously to emulsify the sauce and create a silky texture.
Notes
For extra creaminess, use finely grated cheese and stir continuously.
Avoid overheating the sauce, as high heat can cause the cheese to clump.
Serve immediately for the best texture and flavor.
Enjoy your Cacio e Pepe, the ultimate expression of simplicity and flavor in Italian cuisine!
Avoid overheating the sauce, as high heat can cause the cheese to clump.
Serve immediately for the best texture and flavor.
Enjoy your Cacio e Pepe, the ultimate expression of simplicity and flavor in Italian cuisine!