Recipe of Cacio e Pepe

Name: Recipe of Cacio e Pepe
Prep time: 15 min
Total time: 15 min
Ingredients: 200g (7 oz) spaghetti or tonnarelli; 1 cup Pecorino Romano cheese, finely grated; 2 teaspoons freshly cracked black pepper; Salt (for pasta cooking water)

Italy

Cacio e Pepe is a classic Roman pasta dish that celebrates simplicity and the beauty of a few high-quality ingredients. Translated as "cheese and pepper," it features al dente pasta coated in a creamy, cheesy sauce with a bold kick of black pepper. This recipe is a quick and easy way to bring the flavors of Italy to your table.

Servings 2

Preparation 15 min

Cooking min

Calories kcal

How to Make Cacio e Pepe

Instructions

Step 1

Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente, following the package instructions. Remember to reserve some pasta water before draining.

Step 2

While the pasta is cooking, toast the freshly cracked black pepper in a dry skillet over low heat for about a minute. This enhances the pepper's flavor.

Step 3

In a mixing bowl, combine the finely grated Pecorino Romano cheese and most of the toasted black pepper (leave a little for garnish).

Step 4

When the pasta is cooked, use a ladle to transfer it directly from the pot to the mixing bowl with the cheese and pepper. Do this quickly while the pasta is still hot.

Step 5

Toss the pasta vigorously, adding a bit of reserved pasta water as needed, until you have a creamy sauce that coats the pasta. The heat from the pasta will melt the cheese and create a smooth sauce.