Description
Classic Italian Cacio e Pepe is a simple yet delicious pasta dish made with spaghetti, Pecorino Romano cheese, and freshly cracked black pepper. This recipe showcases the beauty of minimal ingredients, creating a creamy, peppery sauce that perfectly coats the pasta. Ideal for a quick weeknight meal, it highlights traditional Italian flavors with easy preparation.
Ingredients
Scale
Main Ingredients
- 12 ounces spaghetti or tonnarelli
- 1 1/2 cups finely grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons unsalted butter (optional)
- Salt for pasta water
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or tonnarelli and cook until al dente, approximately 8 to 10 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
- Toast Pepper: In a large skillet or pan, heat over medium heat and toast the freshly cracked black pepper for about 30 seconds. This step releases the pepper’s aroma and flavor.
- Toss Pasta with Pepper: Reduce heat to low and add the drained pasta to the skillet. Toss the pasta continuously to coat evenly with the toasted pepper.
- Add Cheese and Emulsify Sauce: Gradually sprinkle in the finely grated Pecorino Romano cheese while tossing constantly. Slowly add reserved pasta water a little at a time to help the cheese melt and emulsify into a creamy sauce that coats the pasta thoroughly.
- Add Butter (Optional): Stir in 2 tablespoons of unsalted butter if you desire extra richness and a smoother texture in the sauce.
- Serve: Immediately serve the pasta, garnished with additional freshly cracked black pepper and grated cheese if desired for extra flavor and presentation.
Notes
- Use finely grated Pecorino Romano cheese for a smooth and creamy sauce without clumps.
- Work quickly when adding cheese while tossing pasta to prevent the cheese from clumping.
- The reserved pasta water is crucial for emulsifying the sauce and achieving the perfect creamy texture.
- For a traditional authentic version, omit the butter.
