How to Make CACIO e PEPE PASTA (Perfect Everytime)
Recipe Information
Cacio e Pepe
Cultural Context
Cacio e Pepe, originating from Rome, is a classic Roman dish that translates to 'cheese and pepper.' Traditionally enjoyed by shepherds, it highlights the simplicity of few ingredients—pasta, cheese, and pepper—transformed into a comforting meal. Today, it's celebrated worldwide, often featured in Italian restaurants and home kitchens alike.
Boil water in a pot.
Add 1 tablespoon of sea salt to the boiling water.
Add 250 grams of thick spaghetti to the pot.
Cook the spaghetti for 11 minutes, stirring occasionally.
In a separate pan, add freshly ground black pepper and toast it for 2 minutes.
After 11 minutes, remove the spaghetti from the pot, reserving some pasta water.
Add the spaghetti to the pan with the toasted black pepper.
Add 1 mango of pasta water to the pan with the spaghetti and black pepper.
Turn off the heat and stir the pasta, adding more pasta water gradually to create a creamy sauce.
Add 150 grams of grated Pecorino Romano cheese to the pasta and mix until melted and creamy.
Serve immediately with extra black pepper and Pecorino Romano on top.
Equipment Needed
Dietary
Allergens
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