Cacio e Pepe
Is there anything better than this cheesy pasta?!
The is a classic Roman dish that is both simple and incredibly delizioso. Recreate the authentic taste of this delightful pasta dish as you would enjoy on an evening in Roma...
- 8 ounces (about 225g) of spaghetti
- 1 cup (about 100g) of Pecorino Romano cheese, freshly grated
- 1 1/2 teaspoons of freshly cracked black pepper
- Salt, to taste
- 2 tablespoons of good quality extra-virgin olive oil
Start by bringing a large pot of salted water to a boil. Under cook the spaghetti until it's al dente.
While the pasta is cooking, heat the olive oil in a large skillet over low heat. Add the cracked black pepper and toast it gently for about a minute, just until it becomes fragrant. Be careful not to burn the pepper.
Once the pasta is done, use tongs to transfer it directly to the skillet with the pepper. Reserve about a cup of the pasta cooking water before draining the pasta.
Toss the pasta in the pepper and oil for a minute or so, making sure it's well-coated.
Remove the skillet from heat and quickly add most of the grated Pecorino Romano cheese, reserving some for garnish. Toss the pasta vigorously to create a creamy sauce. If it seems too dry, add a little of the reserved pasta cooking water, a few tablespoons at a time, until the desired creamy consistency is achieved.
Serve your Cacio e Pepe immediately, garnished with the remaining Pecorino Romano cheese and an extra sprinkle of freshly cracked black pepper.
Do as the Romans do and sit down with your loved ones, enjoy a bottle of vino, and dive into your delizioso dish. Buon appetito!