Cacio e Pepe: Roman Pasta Perfected
A quintessential Roman pasta dish, Cacio e Pepe, meaning 'cheese and pepper', is celebrated for its elegant simplicity and incredibly creamy texture. This classic combines Pecorino Romano cheese, freshly ground black pepper, and pasta water to create a velvety sauce that perfectly coats al dente spaghetti or tonnarelli. It's a testament to how humble ingredients can yield extraordinary flavor, embodying the heart of Italian comfort food.
Ingredients
- 200 g spaghetti or tonnarelli
- 100 g Pecorino Romano cheese finely grated
- 2 tsp freshly ground black pepper plus more for garnish
- 0.5 cup pasta water as needed
Instructions
- 1. Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook according to package directions until al dente. 2. While the pasta cooks, toast the freshly ground black pepper in a dry pan over medium heat for 1-2 minutes until fragrant. This deepens its flavor. 3. Before draining the pasta, reserve about 1.5 cups of the starchy pasta water. 4. Drain the pasta and immediately add it to the pan with the toasted pepper. 5. Add about 1/2 cup of the reserved pasta water to the pan. Gradually add half of the grated Pecorino Romano, tossing vigorously with tongs to coat the pasta. The starch from the pasta water will help create a creamy emulsion. 6. Continue adding the remaining Pecorino Romano and more pasta water, a splash at a time, tossing continuously until a smooth, creamy sauce forms that clings beautifully to the pasta. Avoid overheating, as the cheese can clump. 7. Serve immediately, garnished with a little extra Pecorino Romano and a final grind of black pepper, if desired.
Notes
For the best Cacio e Pepe, always use freshly grated Pecorino Romano and freshly ground black pepper. Toasting the pepper enhances its flavor. The key to a creamy sauce is vigorously tossing the pasta with the cheese and starchy pasta water to create an emulsion; avoid direct high heat which can make the cheese clumpy. Serve immediately for optimal texture.