Cacio e Pepe
A simple yet incredibly flavorful Italian pasta dish made with just a few key ingredients: pasta, Pecorino Romano cheese, and black pepper.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 0.5 pound Spaghetti
- 1.5 cup Pecorino Romano cheese finely grated
- 1 tablespoon Black pepper freshly ground
- 0.25 teaspoon Salt
Instructions
Preparation Steps
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
- While the pasta is cooking, combine the grated Pecorino Romano cheese and freshly ground black pepper in a medium bowl. Gradually whisk in about 0.5 cup of the starchy pasta water to create a thick paste.
- Reserve about 1 cup of the pasta water before draining the spaghetti. Drain the spaghetti and immediately add it to the bowl with the cheese and pepper mixture.
- Toss the pasta vigorously with the cheese mixture, adding more pasta water a tablespoon at a time as needed to create a creamy sauce that coats the noodles. The heat from the pasta will melt the cheese and emulsify the sauce.
- Serve immediately, topped with extra Pecorino Romano cheese and black pepper if desired.
Notes
The key to a perfect Cacio e Pepe is the emulsification of the cheese and pasta water. Don't be afraid to use a bit more pasta water if needed to achieve a creamy consistency. Ensure your cheese is finely grated for the best results.