Description
Cacio e pepe whisks home cooks straight to Roman trattorias with its simple yet luxurious pasta perfection. Creamy pecorino romano and black pepper dance together, creating a classic Italian dish that promises restaurant-quality comfort in mere minutes.
Ingredients
Scale
Pasta
- 1 lb (454 g) spaghetti
- 1 lb (454 g) bucatini
Cheese
- 8 oz (226 g) pecorino romano cheese
- 4 oz (113 g) parmigiano-reggiano cheese
Seasonings and Extras
- 2 tbsp (30 ml) black pepper, freshly ground
- 2 tsp (10 ml) salt
- 4 tbsp (60 ml) extra virgin olive oil
- 1/2 cup (120 ml) pasta cooking water
Instructions
- Select a large pot and fill with water, preparing to cook the pasta at a rolling boil with salt.
- Grate both pecorino romano and parmigiano-reggiano cheeses finely, ensuring a smooth, even texture for optimal melting.
- Heat extra virgin olive oil in a large skillet over medium-low temperature, creating a delicate base for the sauce.
- Grind black pepper directly into the warming olive oil, releasing its aromatic essence and allowing the spice to bloom.
- Cook pasta in heavily salted water until it reaches al dente consistency, typically 8-10 minutes depending on pasta type.
- Reserve pasta cooking water before draining, which will help create a silky, emulsified sauce.
- Transfer hot pasta directly into the skillet with infused olive oil and pepper, tossing vigorously to coat each strand.
- Gradually sprinkle grated cheeses over the pasta, continuously stirring and incorporating small amounts of reserved pasta water.
- Continue mixing until a creamy, glossy sauce forms, coating the pasta evenly without becoming too thick or clumpy.
- Plate immediately, garnishing with additional freshly ground black pepper and a light dusting of grated cheese.
- Serve hot, ensuring the dish maintains its rich, robust flavors and smooth, velvety texture.
Notes
- Select high-quality, aged pecorino romano and parmigiano-reggiano for authentic, rich flavor complexity.
- Use freshly cracked black pepper for maximum aromatic intensity and depth of spice.
- Always save pasta water as a crucial emulsification agent that transforms simple ingredients into a silky, creamy sauce.
- Work quickly when combining cheese and pasta to prevent clumping and ensure smooth, glossy texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 698
- Sugar: 1 g
- Sodium: 641 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 76 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 58 mg