Cacio e Pepe is one of Italy’s simplest yet most celebrated pasta dishes, originating from Rome. The name itself, meaning “cheese and pepper,” perfectly captures the essence of this classic recipe. Despite its minimal ingredients, Cacio e Pepe is a masterclass in flavor, demonstrating how quality ingredients and precise technique can transform a few pantry staples into a dish that feels luxurious.
The beauty of Cacio e Pepe lies in its simplicity. Traditionally, it is made with just spaghetti or tonnarelli, Pecorino Romano cheese, freshly ground black pepper, and a little pasta water. The magic happens in the sauce: the starchy pasta water emulsifies with the finely grated Pecorino, creating a creamy coating that clings to each strand of pasta. Freshly cracked black pepper adds a fragrant spiciness that cuts through the richness of the cheese, giving the dish its signature bold flavor. Timing and temperature are key. The cheese must be added off the heat to prevent clumping, and the pasta water must be incorporated gradually to achieve the perfect, silky texture.
Cacio e Pepe is more than just a pasta dish; it’s a symbol of Roman culinary tradition. It reflects the ingenuity of cucina povera, the practice of making delicious meals with minimal ingredients. Over the years, chefs around the world have put their own spin on it, but the traditional version remains beloved for its simplicity and authenticity.
This pasta is perfect for any occasion, from a quick weeknight dinner to an elegant weekend meal. Pair it with a crisp white wine, such as a Vermentino or Pinot Grigio, to balance the creaminess and enhance the peppery notes. A simple side salad or roasted potatoes, or vegetables complements the dish without overwhelming its delicate flavors.
Cacio e Pepe is proof that sometimes less really is more. With just pasta, cheese, and pepper, you can create a dish that’s comforting, satisfying, and full of character. Its timeless appeal makes it a must-try for anyone who loves Italian cuisine and wants to experience the essence of Rome on a plate.
Ingredients
- 100 grams spaghetti or other long pasta
- 50 grams Pecorino Romano cheese finely grated
- 1 teaspoon black pepper freshly cracked
- 1/2 cup pasta water reserved
Instructions
- Bring a pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
- In a large pan over medium heat, toast the cracked black pepper for about 1 minute to enhance its flavor.
- Add the hot pasta water to the pan with the black pepper and bring to a simmer.
- Add the drained pasta to the pan, tossing to coat with the pepper and pasta water.
- Remove the pan from heat and gradually add the grated Pecorino Romano cheese, tossing constantly until a creamy sauce forms.
- Serve immediately with additional grated Pecorino Romano cheese on top.
Nutrition
