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Cacio e pepe

Cacio e Pepe Recipe: Simple, Quick, and Unforgettable!

Craving a pasta dish that’s a step up from your usual butter noodles? Cacio e pepe is here to elevate your meal! This Roman classic is deceptively simple but unbelievably delicious. “Cacio e pepe” means “cheese and pepper” in Italian, and that’s exactly what you’ll need—plus a few other essentials. Get ready for a burst of flavor!
Imprimer la recette Pin la recette
Temps de préparation 5 minutes
Temps de cuisson 15 minutes
Catégorie Main Course
Cuisine Italian
Portions 2 people
Calories 650 kcal

Ingrédients
  

  • 300 g of spaghetti e.g., De Cecco No. 12
  • 200 g of pecorino romano finely grated
  • 15 g of black pepper freshly ground
  • 3 L of water
  • 30 g of salt For the pasta water

Instructions
 

  • Grate the pecorino romano finely and set it aside in a bowl.
  • Place the pepper in a cold pan and toast over medium heat until fragrant. Remove from heat and reserve ¼ for garnish
  • Boil 3 liters of salted water and cook the spaghetti until al dente (about 12 minutes). Do not add oil.
  • Return ¾ of the toasted pepper to the pan over low heat. Add one ladle of pasta water.
  • Gradually stir in the grated pecorino, mixing constantly. Add more pasta water as needed to create a creamy sauce.
  • Drain the pasta (saving some cooking water) and toss it into the sauce. Mix thoroughly to coat.
  • Plate the pasta on warm dishes, top with reserved pepper and pecorino, and optionally drizzle with olive oil.

Vidéo

Notes

FAQ: Cacio e Pepe

Can I use a different cheese than pecorino romano?
 Yes, parmesan is a common substitute, though it has a milder flavor.
Can I make the sauce in advance?
 No—it’s best to make the sauce just before serving so it doesn’t separate.
How can I avoid clumps in the sauce?
 Keep the heat low and stir constantly while adding cheese and water.
Can I add other ingredients?
 Traditionally, no—but feel free to customize with crispy pancetta or roasted veggies if you’d like.
How do I store leftovers?
 Cacio e pepe is best served fresh, but leftovers can be kept in the fridge for 24 hours. The sauce may separate, though.

Tips and Tricks for Cacio e Pepe Perfection

  • Use top-quality ingredients, especially pecorino romano and fresh pepper.
  • Toast the pepper in a cold pan for maximum flavor.
  • Keep the heat low to avoid clumping when mixing the sauce.
  • Toss quickly to coat the pasta while it’s still hot and moist.
  • Serve immediately for the creamiest, tastiest experience.
Mots clés Cheese, Pasta, Pepper