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Cacio e Pepe

Lazio, Roma

By PastaWithGiovanni

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Last edited: 22:31, 16-03-2025

About This Recipe

Cacio e Pepe is one of the most iconic dishes of Roman cuisine, proving that simplicity can be truly extraordinary. Made with just three ingredients—Pecorino Romano cheese, black pepper, and pasta—this dish is all about technique. The key is creating a creamy, silky sauce without using butter or cream, relying instead on the perfect emulsion of cheese and pasta water. While it pairs beautifully with roasted seasonal vegetables, adding a touch of sweetness and texture, Cacio e Pepe is just as delicious on its own, letting its sharp, peppery flavors shine.

Ingredients

Serves: 4

Time: 15 mins

  • 350g (12 oz) spaghetti, tonnarelli, or bucatini
  • 150g (1 ½ cups) Pecorino Romano, finely grated
  • 2 tsp freshly ground black pepper
  • Salt (for pasta water)

Method

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, reserving about 1 cup of starchy pasta water before draining.
  2. Toast the pepper: In a large pan over low heat, toast the black pepper for about 1 minute until fragrant. Add a small ladle of pasta water to the pan.
  3. Make the sauce: In a bowl, mix the grated Pecorino with a little warm pasta water to form a thick, smooth paste.
  4. Combine everything: Add the drained pasta to the pan with black pepper, tossing to coat. Remove from heat and gradually stir in the Pecorino paste, adding more pasta water as needed to create a creamy sauce.
  5. Serve immediately: Plate the pasta and finish with extra Pecorino and a final sprinkle of black pepper.

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