Cacio e Pepe Recipe

Introduction

Cacio e Pepe is a classic Italian pasta dish that highlights the simple yet bold flavors of Pecorino Romano cheese and freshly cracked black pepper. This quick and satisfying recipe comes together in just 20 minutes, making it perfect for a delicious weeknight dinner.

Ingredients

• 12 oz spaghetti (or tonnarelli)
• 1 cup finely grated Pecorino Romano cheese
• Freshly cracked black pepper (to taste)
• Salt (for pasta water)
• 2 tablespoons unsalted butter (optional, for extra creaminess)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, reserve about 1 cup of pasta water.
2. Step 2: While the pasta cooks, coarsely grind a generous amount of black pepper—about 2 teaspoons or to taste—into a large skillet. Toast the pepper over medium heat for about 1 minute until fragrant.
3. Step 3: Add the drained pasta directly to the skillet with the toasted pepper. Remove the skillet from heat, then quickly add the grated Pecorino Romano cheese. Toss the pasta vigorously, adding reserved pasta water a little at a time until a creamy sauce forms. Adjust the consistency by adding more pasta water if needed.
4. Step 4: Stir in the butter if using, for extra creaminess. Serve immediately, garnished with additional Pecorino Romano cheese and more freshly cracked black pepper.

Tips & Variations

• Use tonnarelli if you want a more traditional texture, but spaghetti works perfectly well.
• Toast the black pepper carefully to bring out its aroma without burning it.
• For a richer sauce, add unsalted butter at the end, but it’s optional.
• If the sauce clumps, warm the pasta water before adding it to help the cheese melt smoothly.

Storage

Store leftover cacio e pepe in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of pasta water to restore creaminess and prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Parmesan instead of Pecorino Romano?

While Parmesan can be used, Pecorino Romano provides a sharper, saltier flavor that’s traditional for this dish. Mixing both cheeses is also an option for a balanced taste.

Is it necessary to reserve pasta water?

Yes, reserved pasta water contains starch that helps create the creamy sauce and bind the cheese to the pasta smoothly.

Cacio e Pepe Recipe

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Cacio e Pepe is a classic Italian pasta dish from Rome that combines simple ingredients like spaghetti, Pecorino Romano cheese, and freshly cracked black pepper to create a creamy, flavorful sauce without the need for cream. This quick and easy recipe highlights the harmony of sharp cheese and spicy pepper, making it perfect for a comforting weeknight meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 12 oz spaghetti (or tonnarelli)
• Salt (for pasta water)

Sauce

• 1 cup finely grated Pecorino Romano cheese
• Freshly cracked black pepper (about 2 teaspoons or to taste)
• 2 tablespoons unsalted butter (optional, for extra creaminess)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
2. Prepare the Sauce: While the pasta is cooking, coarsely grind a generous amount of black pepper (about 2 teaspoons or to taste) into a large skillet. Place the skillet over medium heat and toast the pepper for about 1 minute until fragrant.
3. Combine Pasta and Sauce: Add the drained pasta directly to the skillet with the toasted pepper. Remove the skillet from heat and quickly add the grated Pecorino Romano cheese. Toss the pasta vigorously to combine, adding reserved pasta water a little at a time until a creamy sauce forms. Adjust the consistency by adding more pasta water if the sauce is too thick.
4. Serve: If desired, stir in the butter for extra creaminess. Serve immediately, garnished with additional Pecorino Romano cheese and more freshly cracked black pepper.

Notes

• Reserve pasta water carefully; its starch content helps create a smooth, creamy sauce.
• Use freshly cracked black pepper for the best flavor and aroma.
• For authentic texture, tonnarelli pasta is preferred but spaghetti works well.
• The butter is optional but adds richness to the dish.
• Do not add cream; the cheese and pasta water create the creamy sauce naturally.

Keywords: Cacio e Pepe, Italian pasta recipe, Pecorino Romano, black pepper pasta, easy Italian dinner