Authentic Cacio e Pepe Recipe - There is nothing more simple, classic, and satisfying as the Cacio e Pepe pasta dish! It is an incredibly flavorful pasta dish that originates from Rome. With just a few key ingredients, you can create a dish that you will make over and over again.
What is Cacio e Pepe?
Cacio e Pepe, which translates to "cheese and pepper" in English, is a traditional Roman pasta dish. It is known for its simplicity, relying on just a few ingredients to create a rich and creamy sauce that coats the pasta perfectly.
Ingredients for Classic Cacio e Pepe Recipe:
- spaghetti, bucatini or tonnarelli (tonnarelli is the traditional pasta for Cacio de Pepe)
- freshly grated Pecorino Romano cheese (grate it as finely as possible)
- freshly ground black pepper (coarsely ground, you can add more to taste)
- salt for the pasta water
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
- While the pasta is cooking, in a large skillet, toast the black pepper over medium heat for about 1-2 minutes until fragrant. Be careful not to burn it.
- Once the pasta is cooked, reserve about 1 cup of the pasta water before draining.
- Add the drained pasta to the skillet with the toasted black pepper and toss to coat.
- Gradually add the grated Pecorino Romano cheese, tossing the pasta continuously to create a creamy sauce. If the sauce seems too thick, add some of the reserved pasta water a little at a time until desired consistency is reached.
- Taste and season with salt if needed. Remember that Pecorino Romano cheese is naturally salty, so be cautious with the amount of salt you add.
- Serve immediately and garnish with additional grated Pecorino Romano cheese and a sprinkle of black pepper.
Tips for Success:
Here are a few tips to ensure that your Cacio e Pepe turns out perfectly:
- Use high-quality ingredients. Since this dish relies on just a few simple ingredients, it's important to use the best quality cheese and pasta you can find.
- Grate your cheese fresh. Pre-grated cheese often contains additives that can affect the texture and flavor of the sauce.
- Reserve pasta water. The starchy pasta water helps to create a creamy sauce, so be sure to save some before draining the pasta.
- Toss continuously. This helps to evenly distribute the cheese and create a smooth and creamy sauce.
- Adjust seasoning. Taste the dish before adding salt, as the Pecorino Romano cheese is already salty. Add salt only if necessary.
This Cacio e Pepe recipe is classic and in its purest authentic form. However, it is a versatile dish that can be enjoyed on its own or paired with a variety of ingredients. You can add cooked pancetta or bacon for a touch of smokiness or toss in some sautéed vegetables to make it a more substantial meal. However, you choose to enjoy it, this classic Roman dish is sure to become a favorite in your kitchen.
You may also like our Garlic and Oil Pasta with Tomatoes.
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