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
2
Difficulty
Easy
Ingredients
Instructions
1
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.
2
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.
3
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).
4
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.
5
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.
6
Step 6
Serve the Cacio e Pepe immediately, garnishing with the remaining toasted black pepper. Enjoy your taste of Rome!
Tips for this recipe
Here are some useful tips to perfectly prepare Cacio e Pepe and get the best results.
Always use fresh ingredients for the best flavor
Prepare all ingredients before starting to cook
Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 15 minutes and the cooking time is minutes.
This recipe is designed for 2 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
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.