Cacio e Pepe Recipe

Cacio e Pepe recipe, a simple yet divine pasta dish, is a staple in Roman cuisine. Translating to “cheese and pepper” in Italian, this dish proves that you don’t need a long list of ingredients to create something extraordinary. With just pasta, Pecorino Romano cheese, black pepper, and a little pasta water, you can whip up a meal that’s comforting, creamy, and full of flavor. Perfect for weeknight dinners or when you’re craving something deliciously straightforward.

A Brief History of Cacio e Pepe Recipe:

Cacio e Pepe has its roots in ancient Roman times. Shepherds traveling through the countryside carried Pecorino cheese, dried pasta, and black pepper—ingredients that wouldn’t spoil easily and could be combined into a hearty, warming dish. Over the centuries, this rustic recipe evolved into a beloved classic found in trattorias and homes across Italy. Today, it’s celebrated for its simplicity and bold flavors.

Cacio e Pepe Recipe

Pinklady

Cacio e Pepe has its roots in ancient Roman times. Shepherds traveling through the countryside carried Pecorino cheese, dried pasta, and black pepper—ingredients that wouldn’t spoil easily and could be combined into a hearty, warming dish.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine Ancient Rome, Italian

Servings 4

Calories 400 kcal

Equipment

• Large pot
• Large skillet or sauté pan
• Tongs
• Cheese grater
• Ladle (for reserving pasta water)

Ingredients

  

• 12 oz (340 g) spaghetti or bucatini
• 1 cup (100 g) Pecorino Romano cheese, finely grated
• 2 tsp freshly cracked black pepper
• Salt for boiling pasta water

See also  Grilled Monkfish Recipe

Instructions

 

• Boil the Pasta

  Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, following the package instructions. Reserve about 1 1/2 cups of pasta water before draining.
• Prepare the Pepper

  While the pasta cooks, heat a large skillet over medium heat. Add the cracked black pepper and toast it for 1–2 minutes. This step enhances the pepper’s aroma and adds depth to the dish.
• Create the Cheese Sauce

  In a mixing bowl, combine the grated Pecorino Romano cheese with a splash of the reserved pasta water to create a thick, creamy paste. This ensures the cheese melts evenly later and prevents clumping.
• Combine Pasta and Sauce

  Add the cooked pasta to the skillet with the toasted pepper. Reduce the heat to low and toss the pasta to coat it in the pepper. Gradually add the cheese mixture and a bit of the reserved pasta water, tossing continuously until a glossy, creamy sauce forms. Adjust the consistency with additional pasta water as needed.
• Serve Immediately

  Divide the pasta among plates and garnish with extra Pecorino Romano and a pinch of black pepper. Enjoy your homemade Cacio e Pepe immediately for the best taste and texture.

Video

Keyword Cacio e Pepe Recipe

Similar Recipes to Try:

Carbonara: Another Roman classic made with eggs, Pecorino Romano, guanciale, and black pepper.

Aglio e Olio: A simple garlic and olive oil pasta that’s perfect for quick meals.

Fettuccine Alfredo: A creamy, buttery dish featuring Parmesan cheese and fettuccine noodles.

Pasta alla Gricia: A close cousin of Cacio e Pepe, featuring guanciale for an extra savory kick.

Frequently Asked Questions (FAQs) About Cacio e Pepe Recipe:

1. Can I use Parmesan instead of Pecorino Romano?

Yes, but the flavor will be milder. Pecorino Romano is sharper and saltier, which makes it ideal for Cacio e Pepe.

2. What type of pasta works best for this recipe?

Spaghetti, bucatini, or tonnarelli are traditional choices, but you can use any pasta you prefer.

3. How do I prevent the cheese from clumping?

Grate the cheese finely and mix it with a small amount of pasta water before adding it to the pasta.

4. Is this recipe vegetarian?

Yes, as long as the Pecorino Romano you use is made without animal rennet.

5. Can I make Cacio e Pepe ahead of time?

This dish is best enjoyed fresh. Reheating can cause the sauce to separate.

6. Can I use pre-ground black pepper?

Freshly cracked black pepper is strongly recommended for its robust flavor and texture.

7. How much salt should I use in the pasta water?

Use about 1 tablespoon of salt per 4 quarts of water. The water should taste slightly briny.

8. Can I add cream to the sauce?

Traditional Cacio e Pepe does not use cream. The creaminess comes from the cheese and pasta water.

9. What can I serve with Cacio e Pepe?

Pair it with a simple green salad, garlic bread, or roasted vegetables.

10. Is Cacio e Pepe gluten-free?

Not as written, but you can use gluten-free pasta to make it suitable for a gluten-free diet.

Conclusion:

Cacio e Pepe is a timeless recipe that epitomizes the magic of minimalism in cooking. With just a handful of ingredients and a little technique, you can create a restaurant-worthy dish in the comfort of your kitchen. Whether you’re new to Italian cuisine or a seasoned pasta lover, this recipe is a must-try. Pair it with a crisp white wine and a fresh salad for a complete meal that’s sure to impress.

YouTube Video Credits:
Preppy Kitchen