Cacio e Pepe
A classic Roman dish made with three ingredients.
Servings: 4
Ingredients
- 14 ounces of long, thin pasta spaghetti or tonnarelli
- 1 cup Pecorino Romano cheese freshly grated
- 1 tablespoon black pepper freshly ground
- salt for pasta water
- olive oil Extra Virgin (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it's al dente. Remember to reserve about 1 cup of the pasta water before draining the pasta.
- While the pasta cooks, toast the freshly ground black pepper in a dry pan over medium heat for 1-2 minutes until aromatic. This will enhance its flavor.
- Once the pasta is cooked, drain it and transfer it back to the pot or a large sauté pan. Add a drizzle of extra virgin olive oil (optional) to prevent the pasta from sticking together.
- Immediately sprinkle half of the grated Pecorino Romano cheese and half of the toasted black pepper over the pasta. Toss the pasta vigorously, allowing the cheese to melt and coat the pasta strands evenly.
- Gradually add the remaining Pecorino Romano cheese and black pepper, tossing continuously. If the sauce seems too thick, add a splash of the reserved pasta water and continue tossing until you achieve a creamy and glossy consistency.
- Taste the pasta and adjust the seasoning, adding salt if needed (remember that Pecorino Romano is naturally salty, so be cautious with additional salt).
- Serve the Cacio e Pepe immediately while it's hot and at its best. Garnish with a sprinkle of black pepper and some extra grated Pecorino Romano cheese if desired.
- Enjoy!