An authentic Cacio e Pepe featuring a simple yet sophisticated technique to create a velvety sauce from Pecorino Romano cheese and black pepper, emulsified with starchy pasta water. This classic Roman dish is ideal for a quick weeknight dinner or an impressive, rustic Italian meal. Ready in just 20 minutes with a rich, peppery flavor and luxurious texture.
Ingredients
Directions
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until very al dente (about 2 minutes less than usual). Before draining, reserve 1.5 cups of the starchy pasta water.
While the pasta cooks, toast the whole black peppercorns in a dry skillet over medium heat for 2-3 minutes, or until fragrant. Immediately transfer to a mortar and pestle and crush coarsely, or coarsely grind in a spice grinder.
Add about 1/4 cup of the reserved pasta water to the toasted black pepper in the skillet. Bring to a simmer.
Drain the pasta and immediately add it to the skillet with the pepper mixture.
Gradually add the finely grated Pecorino Romano cheese to the pasta, tossing constantly with tongs. Slowly add more reserved pasta water, about 1/4 cup at a time, continuing to toss vigorously until a creamy, emulsified sauce forms. Whisk constantly as you add the cheese and water to prevent lumps and achieve a smooth sauce.
Continue tossing and adding water until the sauce is creamy and coats the pasta beautifully. The key is to emulsify the cheese and water, not just melt the cheese.
Serve immediately, garnished with a generous amount of freshly cracked black pepper and additional grated Pecorino Romano.
Perfect Cacio e Pepe Recipe
Serves: 2 People
Prepare Time: 10
Cooking Time: 20
Calories: 450
Difficulty:
Medium
An authentic Cacio e Pepe featuring a simple yet sophisticated technique to create a velvety sauce from Pecorino Romano cheese and black pepper, emulsified with starchy pasta water. This classic Roman dish is ideal for a quick weeknight dinner or an impressive, rustic Italian meal. Ready in just 20 minutes with a rich, peppery flavor and luxurious texture.
Ingredients
Directions
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until very al dente (about 2 minutes less than usual). Before draining, reserve 1.5 cups of the starchy pasta water.
While the pasta cooks, toast the whole black peppercorns in a dry skillet over medium heat for 2-3 minutes, or until fragrant. Immediately transfer to a mortar and pestle and crush coarsely, or coarsely grind in a spice grinder.
Add about 1/4 cup of the reserved pasta water to the toasted black pepper in the skillet. Bring to a simmer.
Drain the pasta and immediately add it to the skillet with the pepper mixture.
Gradually add the finely grated Pecorino Romano cheese to the pasta, tossing constantly with tongs. Slowly add more reserved pasta water, about 1/4 cup at a time, continuing to toss vigorously until a creamy, emulsified sauce forms. Whisk constantly as you add the cheese and water to prevent lumps and achieve a smooth sauce.
Continue tossing and adding water until the sauce is creamy and coats the pasta beautifully. The key is to emulsify the cheese and water, not just melt the cheese.
Serve immediately, garnished with a generous amount of freshly cracked black pepper and additional grated Pecorino Romano.
