Cacio e Pepe Recipe
Introduction
Cacio e Pepe is a classic Roman pasta dish known for its simplicity and bold flavors. Made with just a few ingredients—fresh pasta, Pecorino Romano cheese, black pepper, and olive oil—it delivers a creamy, peppery taste that’s incredibly satisfying. Perfect for a quick yet elegant meal.
Ingredients
- 300 gram Fresh Pasta
- 300 gram Pecorino Romano Cheese
- Ground Black Pepper, to taste
- Extra-Virgin Olive Oil, as needed
- Salt, to taste
- 5 liter Water
Instructions
- Step 1: Boil 5 liters of water in a large pot on the stove.
- Step 2: In a bowl, combine 200 grams of Pecorino Romano cheese, 2 tablespoons of hot water, and a generous splash of extra-virgin olive oil. Whisk or stir well until the mixture thickens.
- Step 3: Add another 2 tablespoons of hot water to the cheese mixture, stirring again until smooth. Season with salt and ground black pepper to taste.
- Step 4: Add the fresh pasta to the boiling water and cook until al dente.
- Step 5: While the pasta cooks, stir in one more tablespoon of hot pasta water into the creamy mixture to make it smoother and creamier.
- Step 6: Drain the pasta and add it to the bowl with the cheese mixture. Add the remaining 100 grams of Pecorino Romano, a generous sprinkle of black pepper, a small drizzle of olive oil, and a touch of pasta water. Toss well so the cream evenly coats each strand.
- Step 7: Use a ladle to twirl the pasta around a fork. Serve immediately with extra Pecorino Romano and black pepper on top. Enjoy!
Tips & Variations
- Use freshly ground black pepper for the best flavor and aroma.
- For an extra creamy texture, add a small knob of butter with the olive oil.
- If fresh pasta isn’t available, dried spaghetti works well—just adjust the cooking time.
- Reserve some pasta water before draining; its starchiness helps the sauce cling better.
Storage
It’s best to enjoy Cacio e Pepe immediately as the sauce thickens and becomes clumpy upon cooling. If needed, store leftovers in an airtight container in the refrigerator for up to one day. Reheat gently with a splash of warm water or olive oil to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use Parmesan instead of Pecorino Romano?
While Parmesan can be used, Pecorino Romano has a sharper and saltier flavor that is key to authentic Cacio e Pepe. Using Parmesan will result in a milder taste.
How do I prevent the cheese from clumping when mixing?
Adding hot pasta water gradually and stirring continuously helps the cheese melt smoothly without clumping. Using a whisk or spatula and mixing vigorously also helps create a creamy sauce.
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Cacio e Pepe Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cacio e Pepe is a classic Italian pasta dish known for its simplicity and bold flavors. Made with fresh pasta, Pecorino Romano cheese, black pepper, and olive oil, this dish delivers a creamy, peppery sauce that perfectly coats each strand of pasta. Quick to prepare and deeply satisfying, it’s a perfect weeknight meal with authentic Roman roots.
Ingredients
Pasta
- 300 gram Fresh Pasta
- 5 liter Water
Cheese & Seasoning
- 300 gram Pecorino Romano Cheese
- to taste Ground Black Pepper
- to taste Salt
Other
- as needed Extra-Virgin Olive Oil
Instructions
- Boil the Water: In a large pot on the stove, bring 5 liters of water to a rolling boil. This will be used to cook the fresh pasta.
- Prepare Cheese Mixture: In a bowl, combine 2/3 of the Pecorino Romano cheese (200 grams) with 2 tablespoons of hot water taken from the boiling pot and a generous splash of extra-virgin olive oil. Whisk or stir vigorously until the mixture thickens and becomes creamy.
- Adjust Consistency and Season: Add an additional 2 tablespoons of hot pasta water to the cheese mixture to loosen it slightly. Season with salt and a good amount of freshly ground black pepper to enhance the flavor.
- Cook the Pasta: Add the fresh pasta to the boiling water. Cook until al dente, which usually takes just a few minutes depending on pasta thickness.
- Enhance the Sauce: While the pasta cooks, stir one more tablespoon of hot pasta water into the cheese mixture to make it smoother and creamier, ensuring a silky sauce consistency.
- Combine Pasta and Sauce: Drain the pasta and immediately add it to the bowl with the cheese mixture. Add the remaining 100 grams of Pecorino Romano, a generous sprinkle of black pepper, a small drizzle of extra-virgin olive oil, and just a touch of pasta water. Mix thoroughly so the creamy sauce evenly coats each strand of pasta.
- Serve: Using a ladle or tongs, twirl some pasta around a fork and plate it. Serve with extra Pecorino Romano cheese and freshly ground black pepper on top for added flavor. Enjoy your authentic Cacio e Pepe!
Notes
- Use freshly ground black pepper for the best aroma and flavor.
- Fresh pasta cooks faster than dried pasta, so watch it closely to avoid overcooking.
- Adjust the amount of pasta water added to the cheese mixture to achieve your preferred sauce consistency.
- For a more intense cheese flavor, use high-quality Pecorino Romano.
- This dish is best enjoyed immediately for optimal creaminess.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Cacio e Pepe, Italian pasta, Pecorino Romano, black pepper pasta, creamy pasta sauce, easy pasta recipe, fresh pasta dish
