Enjoy the simplicity of Italian cuisine with our classic “Cacio e Pepe,” a dish that celebrates the harmonious blend of just a few quality ingredients. This timeless Roman specialty features al dente spaghetti with a creamy, peppery sauce made from aged Pecorino Romano cheese and freshly ground black pepper, creating a rich and deeply flavorful experience with every bite. Perfect for those who appreciate the beauty in simplicity, our Cacio e Pepe offers a comforting and authentic taste of Italy’s culinary tradition. Whether you’re a devoted foodie seeking to explore the roots of Italian pasta dishes or need a quick, satisfying meal that doesn’t compromise on taste, “Cacio e Pepe” is a testament to the idea that less truly can be more. Discover the perfection of minimalism with this beloved Roman dish.
AuthorJulia ForesekCategoryItalian, Pasta & Noodles, VegetarianDifficultyBeginnerPrepare the Pasta Water: Bring a large pot of water to a boil. Season the water with salt until it’s as salty as the sea. The salt is crucial as it’s the only time you season the pasta itself.
Cook the Pasta: Add the pasta and cook until it’s just shy of al dente. Reserve 1 cup of the pasta cooking water before draining.
Toast the Peppercorns: While the pasta is cooking, if using whole peppercorns, toast them in a dry skillet over medium heat until fragrant, about 1 minute, and then crush them coarsely with a mortar and pestle or the bottom of a pan.
Create the Sauce: In a large bowl, mix the grated Pecorino Romano cheese with enough pasta water to make a creamy sauce. The cheese should melt smoothly when mixed with the water. Add the ground pepper to the sauce.
Create the Sauce: In a large bowl, mix the grated Pecorino Romano cheese with enough pasta water to make a creamy sauce. The cheese should melt smoothly when mixed with the water. Add the ground pepper to the sauce.
Serve: Once the pasta is well-coated with the sauce, serve immediately. Offer additional grated Pecorino and freshly ground black pepper on the side.
Ingredients
Directions
Prepare the Pasta Water: Bring a large pot of water to a boil. Season the water with salt until it’s as salty as the sea. The salt is crucial as it’s the only time you season the pasta itself.
Cook the Pasta: Add the pasta and cook until it’s just shy of al dente. Reserve 1 cup of the pasta cooking water before draining.
Toast the Peppercorns: While the pasta is cooking, if using whole peppercorns, toast them in a dry skillet over medium heat until fragrant, about 1 minute, and then crush them coarsely with a mortar and pestle or the bottom of a pan.
Create the Sauce: In a large bowl, mix the grated Pecorino Romano cheese with enough pasta water to make a creamy sauce. The cheese should melt smoothly when mixed with the water. Add the ground pepper to the sauce.
Create the Sauce: In a large bowl, mix the grated Pecorino Romano cheese with enough pasta water to make a creamy sauce. The cheese should melt smoothly when mixed with the water. Add the ground pepper to the sauce.
Serve: Once the pasta is well-coated with the sauce, serve immediately. Offer additional grated Pecorino and freshly ground black pepper on the side.
Perfect Wine Pairing
The sharp flavors of Pecorino cheese and the spicy kick of black pepper in Cacio e Pepe pair beautifully with a medium-bodied white wine with good acidity. A Frascati Superiore, a crisp and minerally white wine from the Lazio region (also the home of Rome), complements this dish wonderfully. Its zesty citrus notes and underlying minerality will cut through the richness of the cheese while harmonizing with the piquancy of the pepper.
