Description
Cacio e pepe whisks travelers straight to Roman kitchens with its simple elegance. Pecorino romano and black pepper dance together, creating pasta perfection that connects home cooks to centuries of Italian culinary tradition you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) pasta (tonnarelli, spaghetti, or bucatini)
- 1 cup (100 grams) finely grated pecorino romano
- 1 1/2 teaspoons (7.5 milliliters) freshly ground black pepper
Seasoning:
- Salt, to taste
Liquid:
- 1 cup (240 milliliters) reserved pasta water
Instructions
- Fill a spacious pot with water, season generously with salt, and bring to a rolling boil. Submerge pasta and cook until it reaches a tender yet firm consistency, moments before achieving perfect al dente texture.
- Carefully extract one cup of starchy cooking liquid, then drain pasta in a colander, allowing excess water to stream away.
- Select a broad skillet and warm it over moderate heat. Scatter cracked black peppercorns across the surface, gently roasting until their aromatic oils release and a rich, spicy fragrance fills the kitchen.
- Introduce a splash of reserved pasta water to the skillet, allowing the pepper to bloom and intensify its robust flavor profile.
- In a separate mixing vessel, combine finely grated Pecorino Romano with warm pasta water, whisking meticulously until a velvety, luxurious sauce emerges with a smooth, glossy consistency.
- Transfer the cooked pasta directly into the skillet with toasted pepper, tossing gently to coat each strand with the peppery essence.
- Gradually incorporate the creamy cheese mixture, stirring continuously to ensure even distribution and prevent clumping. If the sauce seems too thick, introduce additional pasta water to achieve a silky, clingy texture.
- Remove from heat and plate immediately, garnishing with an extra dusting of freshly ground black pepper and a delicate sprinkle of Pecorino Romano for enhanced depth of flavor.
Notes
- Always use freshly ground black pepper for the most intense, aromatic flavor that truly elevates the dish.
- Grate Pecorino Romano cheese by hand moments before using to ensure maximum melting potential and creamy texture.
- Work quickly when combining cheese and pasta water to prevent clumping and create a silky, emulsified sauce.
- For a gluten-free version, swap traditional pasta with alternative options like chickpea or rice pasta that hold sauce similarly.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 40 mg