🍝 Cacio e Pepe: The Quintessential Roman Pasta

Servings: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Difficulty: Easy

DALL·E 2024-11-14 00.45.49 - A beautiful image of a plate of Cacio e Pepe pasta on a rustic wooden table. The pasta is golden and creamy, topped with freshly cracked black pepper

Why Cacio e Pepe?

If you’ve seen this classic pasta all over social media lately, you’re not alone! Cacio e Pepe is having a big moment, and it’s no surprise why. With only a few ingredients—pasta, cheese, and black pepper—this Roman staple is incredibly easy to make yet packed with flavor. Plus, it’s the ultimate comfort food for a quick weeknight meal or an impressive dinner for guests.

📝 Ingredients

200g (7 oz) spaghetti or bucatini
1 cup finely grated Pecorino Romano cheese
2 teaspoons freshly ground black pepper (adjust to taste)
Salt for the pasta water

📋 Instructions

Prepare the Pasta Water
Start by bringing a large pot of water to a boil. Salt it generously, but remember, you’ll be using some pasta water in the sauce, so don’t overdo it.
Cook the Pasta
Add your pasta and cook it until it’s about 1 minute shy of al dente, as it’ll continue cooking in the sauce. Before draining, reserve about a cup of the pasta water.
Toast the Pepper
In a large pan over medium heat, add the black pepper and toast it for about 1 minute until fragrant. This step releases the oils in the pepper and intensifies its flavor.
Create the Sauce
Add a few tablespoons of pasta water to the pan with the pepper, letting it simmer gently. Then, add the pasta to the pan and toss.
Add the Cheese
Remove the pan from heat. Gradually sprinkle in the Pecorino Romano cheese while tossing continuously. Add more pasta water as needed to create a creamy sauce that clings to the noodles. Don’t add all the water at once—this helps achieve that luxurious texture.
Serve Immediately
Once the pasta is well-coated and the sauce is creamy, transfer it to plates and enjoy immediately.

🍷 Wine Pairing

For a true Italian experience, pair your Cacio e Pepe with a crisp white wine like Pinot Grigio or a light red like Chianti.

💡 Tips for the Perfect Cacio e Pepe

Use Freshly Grated Pecorino Romano: This is key to getting the right flavor and texture.
Adjust the Pepper to Taste: Start with 2 teaspoons, but feel free to add more if you love the peppery kick.
Don’t Overcook the Pasta: Pasta should be slightly firm, so it doesn’t get mushy in the sauce.

Enjoy your Cacio e Pepe and savor a taste of Rome from the comfort of your own kitchen!