Discover the art of Cacio e Pepe, a simple yet delicious pasta recipe. Learn the technique behind this classic Italian dish today!
Ingredients
Scale
400 grams of spaghetti
100 grams of Pecorino Romano cheese, finely grated
2 tablespoons of coarsely ground black pepper
Salt for the pasta water
Olive oil (optional, for a glossy finish)
Instructions
Boil the Pasta: Start by filling a large pot with water and add a generous amount of salt. Once it’s boiling, add your spaghetti and cook according to the package instructions until al dente.
Prepare the Pepper: While your pasta is boiling, toast the coarsely ground black pepper in a large skillet over medium heat for about a minute until fragrant.
Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the starchy pasta water.
Combine Pasta and Pepper: Drain the spaghetti and immediately transfer it to the skillet with the toasted pepper, tossing to coat with the peppery flavor.
Add Cheese: Add the grated Pecorino Romano cheese to the pasta, pouring in the reserved pasta water gradually to create a creamy sauce.
Finish with Olive Oil: Drizzle olive oil for richness and toss once more.
Serve Immediately: Plate the Cacio e Pepe right away, garnishing with more cheese and black pepper. Enjoy hot!
Notes
Cacio e Pepe is a classic Italian pasta dish that is quick to prepare and full of comforting flavors. With just a few ingredients, it offers a delightful dining experience reminiscent of Roman streets.
Prep Time:10 minutes
Cook Time:10 minutes
Category:Dinner
Cuisine:Italian
Nutrition
Serving Size:4 servings
Calories:580 calories
Sugar:2 grams
Fat:25 grams
Carbohydrates:70 grams
Fiber:4 grams
Protein:20 grams
Keywords: Cacio e Pepe, Italian pasta, quick dinner, vegetarian recipes, cheese and pepper pasta
