Cacio E Pepe Recipe
Cacio e Pepe is a simple, classic Italian pasta dish featuring spaghetti coated in a creamy, peppery sauce made with toasted black peppercorns and finely grated pecorino cheese. This timeless Roman recipe highlights minimal ingredients and emphasizes technique to create a rich, flavorful meal perfect for a quick but elegant dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Spices
- 2 tsp whole black peppercorns
Liquids
- 5 cups water
Other
- 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 while stirring occasionally until they become fragrant, about 2 to 3 minutes. Remove from heat and let cool slightly.
- Crush Peppercorns: Transfer the toasted peppercorns to a mortar and pestle and crush until they form fine crumbs. 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. Bring to a boil and add the spaghetti or tonnarelli. Cook while stirring occasionally until al dente, following package instructions. Keep the remaining pasta water in the skillet as it will help form the sauce.
- Make the Sauce: Remove the skillet from heat. Stir in the crushed black peppercorns until well combined with the pasta and residual water. Gradually add the finely grated pecorino cheese, about 2 tablespoons at a time, tossing frequently with tongs. If the sauce is too thick, add up to 1/4 cup of the hot pasta water as needed to achieve a glossy, creamy texture.
Notes
- Toasting the peppercorns enhances their flavor and adds depth to the dish.
- Using a mortar and pestle for the peppercorns releases more aroma, but crushing in a bag works as a convenient alternative.
- Reserve some pasta water to help emulsify the cheese into a smooth sauce.
- Work quickly when adding the cheese to ensure it melts evenly without clumping.
- Pecorino Romano is traditional, but other hard, salty cheeses can be substituted if needed.
Keywords: Cacio e Pepe, Italian pasta, peppercorn pasta, pecorino cheese, simple pasta recipe
Find it online: https://www.sanacooks.com/cacio-e-pepe-recipe/
