Cacio e Pepe
Cacio e Pepe is a simple, yet indulgent Roman pasta dish made with spaghetti, Pecorino Romano cheese, and black pepper. Its creamy, savoury sauce comes together effortlessly, creating a rich, comforting flavour perfect for any occasion.
About this dish
Italian cuisineIngredients
- 8 oz uncooked pasta (try bucatini)
- 2 tbsp butter, diced into 1 tbsp chunks
- 1 tbsp freshly-ground coarse black pepper
- 2 oz finely-grated pecorino-romano cheese
- sea salt (about 2 tbsp)
Description
Instructions
- Fill a large stockpot about halfway full of water and bring it to a rolling boil. Generously season the water with fine salt
- As the pasta water heats, melt the butter in a large saute pan (preferably nonstick) over medium heat.
- Add the pepper and let it cook for 30 seconds, then turn off the heat.
- Add the pasta to the boiling water and cook, stirring occasionally, until it is just barely al dente.
- Use tongs to quickly transfer the pasta directly to the saute pan with the melted butter and pepper.
- Add 1/3 of a cup of the starchy pasta water to the pan and toss the pasta briefly to combine.
- Add in half of the cheese and toss the pasta briefly to coat, then add in the remaining half of the cheese and continue tossing the pasta, adding in a few extra tbsp of starchy pasta water if needed to thin out the sauce, until the cheese is melted and forms a smooth and glossy sauce.
- Serve the pasta immediately, garnish with an extra twist of black pepper.