Imagine a pasta dish so simple yet so extraordinary that it has captivated food lovers for generations. Cacio e Pepe, the legendary Roman classic, is a culinary masterpiece that proves sometimes less truly is more. With just four ingredients, this deceptively elegant dish transforms humble spaghetti into a creamy, peppery symphony that will transport your taste buds straight to the charming streets of Rome. Get ready to discover the secret behind one of Italy's most beloved culinary treasures!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 200g spaghetti
- 100g Pecorino Romano cheese, grated
- Freshly cracked black pepper
- Salt for pasta water
Instructions
- Fill a large pot with water and add a generous amount of salt (about 1 tablespoon per liter of water). Bring the water to a rolling boil over high heat.
- Add the spaghetti to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente. Reserve 1 cup of pasta cooking water before draining.
- While pasta is cooking, prepare the cheese. Finely grate the Pecorino Romano cheese using a microplane or fine grater to ensure a smooth, even texture.
- In a large, dry skillet, toast freshly cracked black pepper over medium heat for 30-60 seconds until fragrant, releasing its essential oils and creating a deep, aromatic flavor.
- When pasta is cooked, drain and immediately transfer to the skillet with toasted pepper. Add a small splash of reserved pasta water.
- Remove skillet from heat and begin adding grated Pecorino Romano gradually, continuously stirring and tossing the pasta to create a creamy sauce. Add reserved pasta water as needed to help cheese melt and coat the pasta evenly.
- Continue stirring until a smooth, silky sauce forms that clings to the spaghetti. The sauce should be glossy and creamy without being too liquid.
- Plate the pasta immediately, garnishing with additional freshly cracked black pepper and a light sprinkle of Pecorino Romano if desired.
- Serve hot and enjoy the classic Roman pasta dish immediately for the best texture and flavor.
Tips
- Use high-quality Pecorino Romano - authentic cheese makes all the difference
- Reserve pasta water carefully; it's the key to creating a silky, emulsified sauce
- Toast the black pepper gently to release maximum flavor without burning
- Work quickly when mixing cheese and pasta to prevent clumping
- Grate cheese fresh and very finely for the smoothest sauce possible
- Use a large skillet to ensure even coating of the pasta
- Serve immediately for the best texture and temperature
- Practice your technique - perfect Cacio e Pepe takes a little practice!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 25g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 70mg
