Cacio e Pepe: The Ultimate Quick Pasta Dish
Looking for an easy yet flavorful pasta dish? This classic Cacio e Pepe recipe will become your go-to favorite! With just 3 ingredients—spaghetti, Pecorino Romano cheese, and black pepper—you’ll whip up a creamy, peppery bowl of deliciousness in no time. Perfect for a quick weeknight dinner or an impressive date night meal!
Equipment
- 1 large pot For boiling the pasta
- 1 sauté pan
Ingredients
- 2 oz spaghetti pasta
- 1 cup finely-grated Pecorino Romano cheese
- 2 tablespoons freshly cracked black pepper
Instructions
- Gather Ingredients: Make sure you have all the ingredients ready: black pepper, Pecorino Romano cheese, spaghetti, and salt.
- Grate the Cheese: Grate fresh Pecorino Romano cheese and set it aside. Avoid using pre-grated cheese, as the additives can affect the texture and taste of the dish.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente—about 1-2 minutes less than the package instructions.
- Create the Sauce: In a mixing bowl, combine finely grated Pecorino Romano cheese with hot pasta water. Stir vigorously until a smooth, creamy sauce forms. Adjust with more pasta water if needed to achieve the desired consistency.
- Toast the Pepper: Heat freshly cracked black pepper in a dry skillet over medium heat until fragrant, about 1-2 minutes. Transfer the toasted pepper to a pepper grinder.
- Combine and Finish: Return the skillet to medium heat and add the ground black pepper. Toss in the drained spaghetti, then stir in the creamy cheese sauce. Toss continuously until the pasta is evenly coated. Add more pasta water, if needed, to ensure the sauce clings to the spaghetti.
- Serve: Plate the pasta immediately and garnish with extra Pecorino Romano and a pinch of freshly cracked black pepper, if desired.
Video
Notes
- Use freshly grated Pecorino Romano: Pre-grated cheese often contains additives that prevent it from melting smoothly. Grate your cheese right before cooking for the best results.
- Salt your pasta water generously: The water should taste like the sea, as this is the only opportunity to season the pasta itself.
- Cook your pasta with just enough water: Use just enough water to cook your pasta—this creates starchier pasta water, which results in a creamier cheese sauce.
- Toast the black pepper: Heat freshly cracked black pepper in a dry skillet until fragrant. This step releases its essential oils and enhances its depth of flavor.
- Combine ingredients off heat: Remove the skillet from the heat before adding the cheese. This helps prevent the cheese from clumping or curdling, ensuring a smooth, velvety sauce.
- Reserve pasta water: Always save at least a cup of the starchy pasta water. You can adjust the sauce’s consistency by adding small amounts as needed.
- Work quickly: The residual heat from the pasta and skillet is key to melting the cheese and creating the sauce, so toss the pasta and sauce together promptly.
- Serve immediately: Cacio e Pepe is best enjoyed fresh. The sauce may thicken as it sits, so prepare and serve it right away for the best texture and flavor.
Nutrition
Calories: 490kcal