Cacio e Pepe
Cacio e pepe.jpg by Popo le Chien · CC BY-SA 3.0
Cacio e Pepe is a classic Roman pasta dish that captivates with its simple yet bold flavors. Creamy Pecorino Romano cheese and freshly ground black pepper come together to create a comforting, cheesy, and peppery delight perfect for a quick yet indulgent meal.
Ingredients
- 12 oz spaghetti or tonnarelli pasta
- 1 cup Pecorino Romano cheese, grated
- 2 tbsp unsalted butter
- 1 tbsp freshly ground black pepper
- 1 tbsp olive oil
- Salt, to taste
- 1 cup pasta cooking water
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions.
- 2
While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
- 3
Add freshly ground black pepper to the skillet and toast for about 1 minute until fragrant.
- 4
Reserve 1 cup of pasta cooking water and then drain the pasta.
- 5
Add the hot, drained pasta to the skillet with the pepper and butter mixture. Toss to coat evenly.
- 6
Reduce heat to low and gradually sprinkle grated Pecorino Romano cheese over the pasta, tossing constantly to create a creamy sauce.
- 7
Pour in a little reserved pasta water if the sauce seems too thick, and continue tossing to achieve a silky consistency.
- 8
Season with additional salt if needed and serve immediately, garnished with extra Pecorino and black pepper if desired.