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!
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
Instructions
-
Boil the Pasta Water:
- Bring 3 quarts of water to a rolling boil.
- Add salt and cook pasta until just al dente, stirring occasionally.
-
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.
-
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.
-
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
