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The Pasta I Make When I Want Something Simple but Fancy: Cacio e Pepe

The Pasta I Make When I Want Something Simple but Fancy: Cacio e Pepe
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This classic Roman pasta dish is creamy, peppery, and comforting, with just a few simple ingredients. Cacio e Pepe is quick and easy to make, yet feels indulgent. Perfect for a weeknight meal or a cozy date night at home.

Ingredients

  • Spaghetti or bucatini: 12 oz (340g)
  • Pecorino Romano cheese (freshly grated): 1 ½ cups (about 6 oz)
  • Freshly ground black pepper: 1 ½ teaspoons (adjust to taste)
  • Salt: 1 tablespoon (for boiling pasta water)
  • Pasta water: Reserve 1 cup (for making the sauce)

Instructions

  1. Boil the Pasta: Bring a large pot of water to a boil and salt it generously. Cook pasta until just shy of al dente. Reserve at least one cup of pasta water before draining.
  2. Toast the Pepper: In a large skillet over medium heat, toast freshly ground black pepper until fragrant and nutty.
  3. Make the Cheese Sauce: Reduce the heat and add a splash of pasta water. Slowly sprinkle in the Pecorino Romano, stirring constantly to make a smooth, creamy sauce.
  4. Toss It All Together: Add drained pasta to the skillet and toss gently to coat with the sauce. If it’s too thick, add more pasta water to achieve a silky texture.
  5. Serve It Hot: Serve the pasta hot, topped with more cheese and freshly ground black pepper, if desired.

Notes

  • Use freshly grated cheese for the best melting texture.
  • Don’t skip the pepper toasting step; it enhances the flavor.
  • Save some pasta water; it’s essential for the creamy texture of the sauce.
  • Reheat gently with a splash of pasta water if storing leftovers.

Nutrition

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