The Secret to the Creamiest Cacio e Pepe Ever
Recipes in this Video
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.
Ingredients
- ●spaghetti
- ●pecorino romano cheese
- ●black pepper
- ●salt
- ●water
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add spaghetti to the boiling water and cook until al dente, about 8-10 minutes.
- 3Reserve 1 cup of pasta cooking water, then drain the spaghetti.
- 4Return the drained spaghetti to the pot off the heat.
- 5Grate pecorino romano cheese into the pot with the spaghetti.
- 6Add freshly cracked black pepper to the pot.
- 7Pour in a small amount of reserved pasta water and toss to combine.
- 8Continue adding pasta water gradually while tossing until a creamy sauce forms.
- 9Taste and adjust seasoning with more cheese or pepper as desired.
- 10Serve immediately, garnished with extra cheese and black pepper.
Originating in Rome's working-class trattorias, Carbonara was a hearty meal for charcoal workers (carbonari). The dish celebrates simple ingredients—eggs, cured pork, cheese, and black pepper—transformed through technique. Today it's beloved worldwide, though purists insist on guanciale over bacon.
Ingredients
- ●spaghetti
- ●guanciale
- ●eggs
- ●Pecorino Romano cheese
- ●black pepper
- ●olive oil
Instructions
- 1Boil water in a large pot and add salt.
- 2Cook spaghetti in boiling water until al dente, about 8-10 minutes.
- 3While pasta cooks, heat olive oil in a skillet over medium heat until shimmering.
- 4Add guanciale to the skillet and sauté until crispy, about 4-5 minutes.
- 5In a bowl, whisk together eggs and grated Pecorino Romano cheese until smooth.
- 6Remove the skillet from heat and add the drained spaghetti, tossing to combine.
- 7Pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce.
- 8Add reserved pasta water as needed to achieve desired consistency.
- 9Season with freshly cracked black pepper to taste.
- 10Serve immediately, garnished with additional cheese if desired.
Ingredient Alternatives
guanciale
Healthier: pancetta
Cheaper: bacon
Pancetta and bacon are more accessible alternatives to guanciale.
Pecorino Romano cheese
Healthier: Parmesan cheese
Cheaper: Grana Padano
Parmesan and Grana Padano are less expensive and still provide a rich flavor.
Techniques
Equipment
Also Known As
Originating from the town of Amatrice in Italy, Amatriciana is a traditional pasta dish that celebrates the rustic flavors of its ingredients. Originally a peasant meal, it highlights the simplicity of guanciale, tomatoes, and cheese, making it a beloved staple in Roman cuisine. Today, Amatriciana has gained international popularity, with variations appearing in many Italian restaurants worldwide.
Ingredients
- ●bucatini pasta
- ●guanciale
- ●Pecorino Romano cheese
- ●tomatoes
- ●olive oil
- ●red pepper flakes
- ●black pepper
- ●garlic
Instructions
- 1Cook bucatini pasta in salted boiling water until al dente, about 8-10 minutes.
- 2Heat olive oil in a large skillet over medium heat until shimmering.
- 3Add guanciale to the skillet and sauté until crispy, about 4-5 minutes.
- 4Stir in minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant.
- 5Add chopped tomatoes to the skillet and simmer for 5-7 minutes until slightly thickened.
- 6Combine the cooked bucatini with the sauce in the skillet, tossing to coat evenly.
- 7Remove from heat and stir in grated Pecorino Romano cheese until melted and creamy.
- 8Season with black pepper to taste before serving.
Ingredient Alternatives
guanciale
Healthier: pancetta
Cheaper: bacon
Pancetta offers a similar flavor profile, while bacon is more accessible.
Pecorino Romano cheese
Healthier: Parmesan cheese
Cheaper: Grana Padano
Parmesan provides a lower-fat option, while Grana Padano is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●400g spaghetti
- ●150g guanciale, diced
- ●100g pecorino romano cheese, grated
- ●1/2 tsp black pepper
- ●salt to taste
Instructions
- 1Bring a large pot of salted water to a boil.
- 2Add the spaghetti to the boiling water and cook according to package instructions until al dente.
- 3While the pasta is cooking, heat a large skillet over medium heat.
- 4Add the diced guanciale to the skillet and cook until crispy, about 5-7 minutes.
- 5Once the pasta is cooked, reserve 1 cup of pasta water and then drain the spaghetti.
- 6Add the drained spaghetti to the skillet with the guanciale and toss to combine.
- 7Remove the skillet from heat and add the grated pecorino romano cheese and black pepper, tossing quickly to create a creamy sauce.
- 8If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 9Taste and adjust seasoning with salt if necessary.
- 10Serve immediately, garnished with extra pecorino and black pepper if desired.
Equipment
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