Cacio e Pepe (Cheese and Pepper)
The ingredients are simply black pepper, Pecorino Romano cheese, butter and pasta. A little pasta water is added because the heat melts the cheese and the starches in the water help to create this creamy sauce. Cacio e Pepe is a classic dish from Rome, Italy and if you haven’t tried it you really should. It’s easy to make (like all legit Italian food) and delicious.
You’ll need:
- 1/4 cup coarsely ground black pepper
- 6-tbs unsalted butter
- 3/4 cup grated Pecorino Romano cheese
- 1-lb spaghetti cooked al dente
- 1/2-cup pasta water
Directions:
- Cook the pasta 2 minutes short of recommended time.
- In a 12″-13″ skillet add the butter and pepper and put the heat to medium.
- Once the buyer is melted whisk it with a fork to incorporate the butter and pepper.
- Lower the heat to low and remove the pasta from the water and place directly into the skillet.
- Add 1/4 cup of the hot pasta water.
- Toss the pasta with the butter and pepper to completely coat the pasta for 2 minutes.
- Remove from the heat and gradually add the grated cheese tossing to create the creamy sauce.
- Serve with more grated cheese on the side.
Cacio e Pepe is one of my favorite dishes. This very old recipe made simply with just a couple ingredients could not be easier to make and more delicious. After all butter, cheese, pepper and pasta? Who wouldn’t love this.
Daniel Mancini
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