Cacio e Pepe is a classic Roman pasta dish that is beloved for its simplicity and bold flavors. The name literally translates to “cheese and pepper,” and that’s essentially what the dish is all about: a delightful combination of sharp Pecorino Romano cheese and the warming bite of freshly cracked black pepper.
Ingredients:
- 12 oz (340g) spaghetti or tonnarelli
- 1 ½ cups (100g) finely grated Pecorino Romano cheese
- 2 tsp freshly cracked black pepper
- 2 tbsp olive oil (optional)
- Salt (for pasta water)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Reserve about 1 ½ cups of pasta water before draining.
- Toast the pepper: While the pasta is cooking, heat a large pan over medium heat. Add the cracked black pepper and toast it for about 1-2 minutes, until fragrant. If you like a slightly richer flavor, you can add the olive oil and toast the pepper in it.
- Make the cheese mixture: In a bowl, combine the finely grated Pecorino Romano cheese with a splash of the reserved pasta water. Stir until the cheese begins to melt and forms a thick, creamy paste.
- Combine pasta and sauce: Add the drained pasta to the pan with the toasted pepper. Remove the pan from the heat and immediately add the cheese mixture. Toss the pasta quickly and add a bit more pasta water as needed to create a smooth, silky sauce. Keep tossing until the pasta is evenly coated.
- Serve: Plate the pasta and garnish with more freshly cracked pepper and a sprinkle of extra Pecorino, if desired.
Enjoy the rich, cheesy, and peppery goodness of this Roman classic!
