Cacio e Pepe Recipe
Cacio e Pepe is a classic Roman pasta dish known for its simplicity and bold flavors. Made with just spaghetti, Pecorino Romano cheese, black pepper, and butter, this recipe delivers a creamy, peppery sauce that coats every strand of pasta perfectly. It’s a quick and elegant dish that highlights traditional Italian ingredients and technique.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 12 ounces spaghetti or long pasta
Cheese and Seasoning
- 4 ounces Pecorino Romano cheese, finely grated, plus extra for garnish
- 1 ½ teaspoons finely ground black pepper
Other Ingredients
- 3 tablespoons butter
- Salt, for the pasta water
Instructions
- Prepare the Pasta Water: Bring a shallow pot of salted water to a boil, using just enough water to cover the pasta so it becomes starchy while cooking. This will help create a creamy sauce.
- Mix Cheese and Pepper: Finely grate the Pecorino Romano cheese and combine it thoroughly with the finely ground black pepper. Set aside.
- Cook the Pasta: Add the spaghetti to the boiling water and cook until al dente according to package instructions. Once ready, drain the pasta, reserving 1 ½ cups of the starchy pasta water. Do not rinse the pasta, as the starch is essential for the sauce.
- Make the Butter Sauce: In a pan over low heat, melt the butter. Whisk in 1/3 cup of the reserved pasta water until the mixture is smooth and slightly emulsified. Remove the pan from heat to prevent the butter from browning.
- Toss Pasta with Sauce: Add the hot pasta to the pan with the butter mixture and toss well to coat. With the heat off, gradually add the cheese and pepper mixture a few tablespoons at a time, tossing continuously with tongs to melt the cheese evenly and create a creamy sauce. Add additional pasta water as needed to achieve desired sauce consistency.
- Serve: Garnish the pasta with extra Pecorino Romano cheese and chopped parsley if desired. Serve immediately while warm and creamy.
Notes
- Use freshly ground black pepper for the best flavor impact.
- Do not rinse the pasta after draining to retain the starch that helps thicken the sauce.
- Adjust the amount of pasta water gradually to control the sauce’s creaminess.
- If Pecorino Romano is unavailable, a sharp Parmesan can be used, but the flavor will vary.
- This dish is best served immediately to enjoy the creamy texture.
Keywords: Cacio e Pepe, Pasta, Italian, Pecorino Romano, Black Pepper, Butter Sauce, Simple Italian Recipe, Roman Cuisine
Find it online: https://servedbynora.com/cacio-e-pepe-recipe/
