Cacio E Pepe Recipe
Cacio e Pepe is a classic Roman pasta dish that celebrates the simplicity of just a few ingredients: pasta, pecorino cheese, and freshly cracked black pepper. This recipe features toasted black peppercorns for a fragrant kick, combined with a creamy, cheesy sauce made by emulsifying pecorino with pasta water, resulting in a glossy, flavorful finish that elegantly coats spaghetti or tonnarelli.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Ingredients
- 2 tsp. whole black peppercorns
- 5 c. water
- Kosher salt, to taste
- 12 oz. spaghetti or tonnarelli
- 5 oz. pecorino P.D.O., finely grated (about 2 1/2 cups)
Instructions
- Toast Peppercorns: Heat a large, high-sided stainless steel skillet over medium-high heat. Add the whole black peppercorns and toast them, stirring occasionally, for 2 to 3 minutes until they become fragrant. Remove from heat and let cool slightly.
- Crush Peppercorns: Transfer the toasted peppercorns to a mortar and pestle and crush them until fine crumbs form. Alternatively, place them in a resealable bag and crush using a heavy skillet or rolling pin.
- Cook Pasta: Using the same skillet, fill it with 5 cups of water and generously season with kosher salt. Add the spaghetti or tonnarelli and cook, stirring occasionally, until al dente according to package directions. Note that some liquid will remain in the skillet – this starchy water will be essential for making the sauce.
- Combine and Make Sauce: Remove the skillet from heat. Stir in the crushed black pepper until well mixed. Gradually add the grated pecorino cheese in small increments (about 2 tablespoons at a time), tossing frequently with tongs. If the sauce seems too thick or dry, add up to 1/4 cup of the hot pasta water from the skillet to help create a smooth, glossy sauce that evenly coats the pasta.
Notes
- Using a high-sided stainless steel skillet helps contain the pasta water and makes it easier to emulsify the sauce.
- To get the perfect pepper flavor, toast the peppercorns freshly rather than using pre-ground pepper.
- If you don’t have a mortar and pestle, use a heavy pan or rolling pin to crush the peppercorns inside a sealed bag.
- Reserve some pasta water before draining if you prefer to cook pasta in a pot, but cooking in the skillet as shown enhances flavor and emulsification.
- Adding cheese gradually and tossing quickly is key to a smooth sauce without clumps.
Keywords: Cacio e Pepe, Italian pasta, Pecorino cheese recipe, simple pasta sauce, classic Roman dish, spaghetti recipe, black pepper pasta
Find it online: https://thefoodrecipe.com/cacio-e-pepe-recipe/
