Description
Cacio e Pepe is a classic Italian pasta dish that highlights the simplicity of three primary ingredients: fresh pasta, Pecorino Romano cheese, and black pepper. This recipe showcases the creamy, flavorful sauce created by emulsifying cheese with hot pasta water and olive oil, resulting in a rich, peppery coating for tender pasta.
Ingredients
Scale
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
- Boil Water: Heat 5 liters of water in a large pot on the stove until it reaches a rolling boil.
- Prepare Cheese Mixture: In a bowl, add 200 grams (2/3) of Pecorino Romano cheese. Stir in 2 tablespoons of hot pasta water and a generous splash of extra-virgin olive oil. Whisk or stir vigorously until the mixture thickens into a creamy consistency.
- Adjust Texture: Add another 2 tablespoons of hot water to the cheese mixture. Mix well and season with salt and freshly ground black pepper to taste.
- Cook Pasta: Add the 300 grams of fresh pasta to the boiling water and cook until al dente, which usually takes 2-3 minutes.
- Refine Sauce: While the pasta cooks, add an additional tablespoon of hot pasta water to the cheese mixture to loosen and make it smoother and creamier. Whisk thoroughly.
- Combine Pasta and Sauce: Drain the pasta, reserving some pasta water. Transfer the pasta to the bowl with the cheese sauce. Add the remaining 100 grams of Pecorino Romano cheese, a generous sprinkle of ground black pepper, a small drizzle of extra virgin olive oil, and a touch of reserved pasta water. Toss everything well, ensuring each strand is coated in the creamy sauce.
- Serve: Using a ladle, twirl some pasta around a fork and plate it. Garnish with additional Pecorino Romano cheese and freshly ground pepper. Serve immediately and enjoy!
Notes
- Use fresh pasta for the best texture and quick cooking time.
- Reserve some pasta water to adjust the sauce consistency as needed.
- Be generous with black pepper as it is a key flavor component of this dish.
- If the sauce becomes too thick, add more hot pasta water slowly until desired creaminess is achieved.
- This dish is best enjoyed immediately after preparation to maintain its creamy texture.
- Prep Time: 5 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, simple Italian recipe
