Cacio E Pepe Recipe

Cacio e Pepe is a timeless Roman pasta dish celebrated for its simplicity and depth of flavor. Made with just a handful of ingredients, this dish highlights the quality of Pecorino Romano cheese and the sharpness of freshly ground black pepper. Perfecting Cacio e Pepe requires attention to detail and technique, ensuring a creamy, flavorful pasta that delights the senses.

Ingredients

• 12 oz (340g) spaghetti or tonnarelli pasta
• 1 1/2 cups finely grated Pecorino Romano cheese
• 1 1/2 teaspoons freshly ground black pepper (adjust to taste)
• Salt, to taste
• Extra virgin olive oil (optional, for finishing)

Instructions

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the spaghetti or tonnarelli pasta and cook according to package instructions until al dente.
2. Prepare the Sauce:
   • In a large bowl, combine the finely grated Pecorino Romano cheese and freshly ground black pepper.
3. Reserve Pasta Water:
   • Before draining the pasta, reserve about 1 cup of the pasta cooking water. This starchy water will help create a creamy sauce.
4. Combine Pasta and Sauce:
   • Drain the cooked pasta, reserving a little more of the cooking water.
   • Immediately transfer the hot pasta to the bowl with the cheese and pepper mixture.
   • Toss the pasta vigorously to coat it with the cheese and pepper mixture. Add a little pasta water at a time as needed to create a creamy sauce that coats the pasta evenly.
5. Serve Immediately:
   • Divide the Cacio e Pepe pasta among serving plates or bowls.
   • Finish with an extra sprinkle of freshly ground black pepper and a drizzle of extra virgin olive oil, if desired.
6. Enjoy:
   • Serve Cacio e Pepe immediately while hot, allowing the cheese to melt into the pasta and the flavors to meld together.

Tips for Perfect Cacio e Pepe:

• Cheese Selection: Authentic Cacio e Pepe uses Pecorino Romano cheese for its distinctive salty and tangy flavor. Grate the cheese finely to ensure it melts smoothly into the pasta.
• Black Pepper: Freshly ground black pepper is essential for its aromatic and slightly spicy kick. Adjust the amount to your preference, but traditionally, it should have a noticeable presence.
• Technique: Toss the hot pasta quickly with the cheese mixture and pasta water off the heat to achieve a creamy and cohesive sauce.

Conclusion

Cacio e Pepe exemplifies the beauty of Italian cuisine with its minimal ingredients and bold flavors. Enjoy this authentic Roman dish as a satisfying main course, and savor the harmonious marriage of Pecorino Romano cheese and black pepper. Buon appetito!