Easy Cacio E Pepe Recipe
Cacio e Pepe is the ultimate comfort food from Rome—simple yet so elegant! 🍝✨ With just pasta, Pecorino Romano, and black pepper, it creates a creamy, cheesy, and peppery masterpiece in minutes. Perfect for a quick meal that’s bursting with bold, classic Italian flavors.Ready to try this timeless dish? Check out the recipe and bring a taste of Rome to your plate!
Equipment
- Stock pot
Ingredients
- 340 grams spaghetti or other long pasta
- 120 grams Pecorino Romano Freshly Grated
- 2 teaspoons freshly ground black pepper
- Salt for cooking pasta and seasoning
- Extra Pecorino Romano cheese for serving
- Freshly chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente.
- While the pasta is cooking, in a large skillet or saucepan, toast the freshly ground black pepper over medium heat for about 1-2 minutes until fragrant. Be careful not to burn it.
- Once the pasta is cooked, reserve about 1 cup of pasta cooking water, then drain the pasta and set aside.
- In the same skillet or saucepan with the toasted black pepper, add about 3/4 cup of the reserved pasta cooking water. Bring it to a simmer.
- Gradually add the finely grated Pecorino Romano cheese to the simmering water, whisking constantly until it forms a smooth and creamy sauce. Add more pasta cooking water as needed to achieve the desired consistency.
- Add the cooked pasta to the sauce in the skillet or saucepan. Toss well to coat the pasta evenly with the cheese and pepper sauce.
- Taste and adjust the seasoning with salt if necessary. Remember that Pecorino Romano cheese is naturally salty, so be cautious with additional salt.
- Serve the Cacio e Pepe immediately, garnished with extra Pecorino Romano cheese and freshly chopped parsley if desired.
Nutrition
Calories: 475kcal