Prepare to be transported to the bustling streets of Rome with this mind-blowingly creamy Cacio e Pepe style pasta that will make your taste buds dance! This isn't just another pasta recipe - it's a culinary masterpiece that transforms just a few simple ingredients into a restaurant-quality dish that looks and tastes like it was crafted by a professional Italian chef. With our foolproof technique, you'll create a silky, pepper-infused sauce that clings to every strand of spaghetti, promising a dining experience that's both elegantly simple and incredibly indulgent.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g spaghetti
- 100g pecorino cheese, grated
- 50g parmesan cheese, grated
- 2 tablespoons black pepper, freshly cracked
- Salt, to taste
- 2 tablespoons olive oil
- 1 cup pasta cooking water
Instructions
- Fill a large pot with water and add a generous pinch of salt. 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. Stir occasionally to prevent sticking.
- While the pasta is cooking, toast the freshly cracked black pepper in a large, dry skillet over medium heat for 1-2 minutes until fragrant. This will help release the pepper's essential oils and enhance its flavor.
- Add olive oil to the skillet with the toasted pepper and keep the heat on low to prevent burning.
- Before draining the pasta, reserve 1 cup of the starchy pasta cooking water. This liquid is crucial for creating a creamy sauce.
- Drain the pasta and immediately transfer it to the skillet with the pepper and olive oil. Toss to coat the pasta evenly.
- Gradually add the grated pecorino and parmesan cheeses, stirring continuously. Add pasta water a little at a time to help create a smooth, creamy sauce that coats the pasta.
- Continue stirring and adding pasta water until you achieve a silky, glossy sauce that clings to the spaghetti. The sauce should be creamy but not too thick.
- Taste and adjust seasoning with additional salt if needed. The pecorino is quite salty, so be cautious.
- Serve immediately in warm plates, with an extra sprinkle of black pepper and grated cheese on top.
- For best results, serve and eat the pasta right away while it's hot and the sauce is at its creamiest.
Tips
- • Always reserve your pasta water - it's liquid gold for creating the perfect creamy sauce • Toast your black pepper first to unlock its deep, complex flavor profile • Use freshly grated cheese for the smoothest, most luxurious texture • Work quickly when mixing cheese and pasta water to prevent clumping • Serve immediately while the sauce is at its absolute creamiest • Use high-quality pecorino and parmesan for the most authentic flavor • Stir continuously when adding cheese to ensure a smooth, glossy finish
Nutrition Facts
Calories: 540kcal
Carbohydrates: 55g
Protein: 22g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 65mg
