Cacio e Pepe

Why You’ll Love This Recipe

• Authentic Italian flavor – A classic Roman dish that showcases simple, high-quality ingredients.
• Creamy and peppery – The emulsified cheese sauce creates a silky, luxurious coating on the pasta.
• Quick and easy – Ready in under 20 minutes with minimal ingredients.
• No cream required – The magic of starchy pasta water creates the perfect sauce.
• Perfect for any occasion – Elegant enough for a dinner party but simple enough for a weeknight meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Pasta – Spaghetti, tonnarelli, or bucatini work best.
• Fine sea salt – Used to season the pasta water.
• Unsalted butter – Helps bloom the black pepper and create a smooth sauce.
• Black pepper – Freshly cracked for the best flavor.
• Pecorino Romano cheese – The key ingredient that gives this dish its salty, nutty flavor.

Directions

1. Boil the Pasta Water

• Fill a large stockpot about halfway with water (around 3 quarts).
• Bring to a rolling boil and add 2 tablespoons fine sea salt.

2. Bloom the Pepper

• While the water heats, melt butter in a large sauté pan over medium heat.
• Add black pepper and cook for 30 seconds until fragrant.
• Turn off the heat and remove the pan from the burner if using an electric stove.

3. Cook the Pasta

• Add the pasta to the boiling water and cook until just barely al dente, stirring occasionally.

4. Toss the Pasta and Create the Sauce

• Use tongs to transfer the pasta directly to the sauté pan with the melted butter and pepper.
• Add ⅓ cup of starchy pasta water and toss to combine.
• Sprinkle in half of the Pecorino Romano, tossing to coat the pasta.
• Add the remaining cheese and continue tossing, adding extra pasta water one tablespoon at a time if needed to create a smooth, glossy sauce.

5. Serve Immediately

• Plate the pasta and garnish with extra black pepper and Pecorino Romano.
• Serve hot and enjoy right away for the best texture and flavor.

Servings and Timing

• Servings: 2-3 servings
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Extra Creamy: Use a mix of Pecorino Romano and Parmesan for a silkier sauce.
• Garlic Infusion: Add a crushed garlic clove to the butter before adding the pepper.
• Spicy Kick: Sprinkle in red pepper flakes for extra heat.
• Truffle Flavor: Drizzle with truffle oil for a gourmet touch.
• Protein Boost: Top with crispy pancetta or prosciutto.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 2 days.
• Reheating: Warm in a pan over low heat, adding a splash of water to loosen the sauce.
• Freezing: Not recommended, as the sauce loses its texture.

FAQs

1. What is the best pasta for Cacio e Pepe?

Traditional tonnarelli is best, but spaghetti, bucatini, or linguine work well.

2. Why did my cheese clump instead of forming a smooth sauce?

If the pan is too hot, the cheese may seize. Let the pasta cool slightly before adding the cheese and toss quickly.

3. Can I use Parmesan instead of Pecorino Romano?

Yes, but Pecorino Romano is saltier and more traditional for this dish.

4. How do I get a perfect sauce consistency?

Add starchy pasta water gradually while tossing until the sauce is creamy and glossy.

5. Can I make this dish ahead of time?

Cacio e Pepe is best enjoyed freshly made, as the sauce thickens quickly.

6. What if my sauce is too thick?

Loosen it by adding a bit more pasta water and tossing again.

7. Can I make this without butter?

Yes, you can toast the black pepper dry in the pan and use pasta water to create the sauce.

8. What can I serve with Cacio e Pepe?

Pair it with a light salad, roasted vegetables, or a glass of white wine.

9. Can I use pre-grated cheese?

Freshly grated Pecorino Romano melts better and prevents clumping.

10. How much black pepper should I use?

Use at least 1 teaspoon freshly ground pepper, but adjust to taste.

Conclusion

Cacio e Pepe is proof that simple ingredients can create an incredibly flavorful dish. With perfectly cooked pasta, fragrant black pepper, and a creamy Pecorino Romano sauce, this classic Roman recipe is a must-try. Serve it fresh and enjoy the rich, cheesy goodness!

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Cacio e Pepe

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• Author: Ava
• Total Time: 15minutes
• Yield: 2-3 Servings
• Diet: Vegetarian

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Description

This Classic Cacio e Pepe is a simple yet indulgent Roman pasta dish made with Pecorino Romano cheese, black pepper, and pasta. The starchy pasta water creates a rich, creamy sauce without any cream. Ready in just 15 minutes, this authentic Italian recipe is perfect for a quick yet elegant meal!

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Ingredients

For the Pasta:

• 8 ounces spaghetti, bucatini, or tonnarelli
• 2 tablespoons fine sea salt (for pasta water)
• 1 tablespoon unsalted butter (optional, for extra richness)
• 1 teaspoon freshly cracked black pepper
• 1 cup Pecorino Romano cheese, finely grated

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Instructions

1. Boil the Pasta Water:

   • Bring 3 quarts of water to a rolling boil.
   • Add salt and cook pasta until just al dente, stirring occasionally.

2. Toast the Black Pepper:

   • In a large pan over medium heat, melt butter (if using).
   • Add black pepper and toast for 30 seconds until fragrant.

3. Create the Sauce:

   • Reserve ⅓ cup of starchy pasta water before draining pasta.
   • Add drained pasta to the pan and toss with the pepper.
   • Sprinkle in half of the Pecorino Romano, tossing continuously.
   • Add reserved pasta water and remaining cheese, tossing until a smooth, glossy sauce forms.

4. Serve Immediately:

   • Plate the pasta and garnish with extra black pepper and Pecorino Romano.
   • Enjoy hot for the best texture and flavor.

Notes

• For a silkier sauce, mix Pecorino Romano with a little Parmesan.
• Storage: Best eaten fresh; leftovers can be refrigerated for up to 2 days.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Pasta
• Method: Boiling
• Cuisine: Italian