How to Make Cacio e Pepe (Fettuccine) | Easy Italian Pasta Recipe with Barilla
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.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Ground fresh black pepper.
Boil water and season it generously with salt.
Cook fettuine pasta for around 8 minutes until al dente.
Toast black pepper in a hot pan to revive its essential oils.
Prepare a bowl with a combination of Pecorino Romano and Parmesan cheese.
Reserve some pasta water before draining the pasta.
Dissolve the cheese in the reserved pasta water.
Add butter to the cheese mixture for extra flavor.
Mix in the cooked pasta with the cheese and pasta water mixture.
Continue to mix until the sauce emulsifies and thickens.
Equipment Needed
Dietary
Allergens
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