Description
Cacio e Pepe is a classic Italian pasta dish featuring the simple yet bold flavors of cheese and freshly ground black pepper. With just a few basic ingredients, it delivers maximum taste through a creamy, peppery sauce that complements spaghetti or other pasta perfectly.
Ingredients
Pasta
- 200g spaghetti or your choice of pasta
- Salt for pasta water, as needed
Sauce
- 1 cup grated parmesan or pecorino cheese
- 1 tsp freshly ground black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente, about 8-10 minutes depending on pasta type.
- Reserve pasta water: Before draining, scoop out and set aside half a cup of the starchy pasta water. Then drain the pasta thoroughly.
- Toast the pepper: In a large pan over medium heat, lightly toast the freshly ground black pepper for about 1-2 minutes to release its aroma and flavor.
- Create the sauce base: Add a splash of the reserved pasta water to the pan with the toasted pepper and bring it to a gentle simmer.
- Toss the pasta: Add the drained spaghetti to the pan and toss it well to coat in the pepper-infused liquid.
- Incorporate the cheese: Remove the pan from heat and gradually stir in the grated cheese, adding more pasta water as needed to create a smooth, creamy sauce without clumps.
- Serve immediately: Plate the pasta right away while the sauce is fresh and creamy for best texture and flavor.
Notes
- For authentic flavor, use pecorino romano cheese instead of parmesan.
- Stir the cheese into the pasta off the heat to prevent it from clumping or becoming grainy.
- Adjust the amount of pasta water to achieve your desired sauce consistency.
- Use freshly ground black pepper for the most robust flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
