How difficult is it to prepare Cacio e Pepe?

This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Cacio e Pepe?

The preparation time is 15 minutes and the cooking time is minutes.

How many people does this recipe serve?

This recipe is designed for 2 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Pasta - Noodles • 01 de Oct de 2023

Recipe of Cacio e Pepe

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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.

Recipe Summary

Preparation

15 min

Servings

Difficulty

Easy

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)

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.