Here’s a simple and classic Cacio e Pepe recipe, an Italian pasta dish that’s deliciously creamy with just a few ingredients—perfect for a quick and flavorful meal!
Ingredients:
- 12 oz spaghetti (or any pasta you prefer)
- 1 1/2 cups Pecorino Romano cheese, finely grated
- 1 tablespoon freshly ground black pepper (more to taste)
- Salt (for pasta water)
- 1 tablespoon unsalted butter (optional, for creaminess)
- 1/2 cup pasta water (reserved from cooking)
Instructions:
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it’s al dente.
- Before draining, reserve 1/2 cup of pasta water and set it aside.
- Toast the pepper:
- While the pasta cooks, heat a large skillet over medium heat. Add the freshly ground black pepper and toast it for about 1-2 minutes, stirring occasionally, until it becomes fragrant. Be careful not to burn the pepper.
- Make the sauce:
- Once the pepper is toasted, add a tablespoon of pasta water to the skillet, followed by the butter (optional, but adds creaminess).
- Gradually stir in the grated Pecorino Romano cheese, adding more pasta water a little at a time, until the sauce is smooth and creamy.
- Combine the pasta and sauce:
- Add the drained pasta directly to the skillet with the cheese and pepper sauce. Toss the pasta gently, adding more reserved pasta water if needed to make the sauce silky and coat the pasta evenly.
- Serve:
- Taste the pasta and adjust the seasoning with more black pepper or cheese if desired.
- Serve immediately with a little extra grated Pecorino on top.
Tips:
- The key to Cacio e Pepe is to use high-quality Pecorino Romano and freshly ground black pepper. The sauce is made from the starchy pasta water and the cheese, creating a creamy coating.
- You can also try adding a splash of olive oil for extra richness if you want.
Enjoy this Cacio e Pepe as a quick, flavorful dish that’s both simple and satisfying!