Cacio e Pepe Recipe
Cacio e Pepe is a classic Italian pasta dish featuring Pecorino Romano cheese and black pepper for a simple yet flavorful meal. Ready in 20 minutes, this dish is perfect for a quick, comforting dinner.
Equipment
- Large pot
- Large skillet
- Grater
- Tongs
Ingredients
For the Cacio e Pepe:
- 400 grams spaghetti or bucatini
- 1 1/2 cups finely grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- Salt to taste
Instructions
Cook the Pasta:
- In a large pot, bring salted water to a boil.
- Cook the spaghetti or bucatini until al dente, according to package instructions.
- Reserve 1 cup of pasta water, then drain the pasta.
Toast the Pepper:
- In a large skillet, toast the black pepper over medium heat for 1-2 minutes until fragrant.
Combine Pasta and Pepper:
- Add the cooked pasta to the skillet with the pepper.
- Pour in 1/2 cup of the reserved pasta water, and toss well to combine.
Add the Cheese:
- Remove the skillet from heat.
- Gradually add the grated Pecorino Romano to the pasta, tossing constantly.
- Add more pasta water as needed to create a creamy sauce that coats the pasta.
Serve:
- Divide the Cacio e Pepe among plates and serve hot.
- Garnish with additional Pecorino Romano if desired.
Notes
- Variation: Add a splash of lemon juice for a fresh twist on the traditional Cacio e Pepe.
- Storage: Cacio e Pepe is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- Serving Tip: Serve with a side salad or crusty bread to make it a complete meal.
