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.
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
Instructions
- Boil the PastaBring 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 PepperWhile 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 SauceIn 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 SauceAdd 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 ImmediatelyDivide 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.