Cacio e Pepe Recipe
Cacio e Pepe is a traditional pasta dish from Rome, Italy, which means “cheese and pepper” in English. The dish is known for its simplicity and strong flavors, with key ingredients including Pecorino Romano cheese, black pepper, and spaghetti.
The pasta’s starchy water is mixed with the cheese to create a creamy sauce that coats the pasta, and black pepper provides a spicy taste.
Cacio e Pepe is widely popular globally and has become a go-to option for a quick, comforting, and delectable pasta dish made with only a few ingredients.
Cacio e Pepe is an Italian pasta dish
with roots in Roman cuisine from the Lazio region.
The dish dates back to ancient Rome, where it was a humble meal made from the staples of the Roman diet, namely pecorino cheese and black pepper.
As time passed, the dish evolved and became popular throughout the Lazio region, particularly among shepherds who used locally produced pecorino cheese and freshly made pasta.
Today, cacio e pepe is a cherished Italian classic and a fixture of Roman cuisine. It can be prepared in various ways, but it is always a simple and satisfying meal that is considered a comfort food in Italy and beyond.
Bring a large pot
of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes.
While the spaghetti cooks, melt the butter in a large skillet over medium heat.
Add the black pepper to the skillet and cook, stirring constantly, for about 1-2 minutes.
Reserve 230 ml (1 cup) of the pasta cooking water and then drain the spaghetti.
Add the spaghetti to the skillet and toss to coat with the butter and pepper.
Remove the skillet from the heat and add the grated Pecorino Romano cheese, tossing continuously to create a creamy sauce.
If the sauce is too thick, add a splash of the reserved pasta cooking water to thin it out.
Season with salt to taste.
Serve hot and garnish with additional grated Pecorino Romano cheese and black pepper, if desired.
Enjoy, Good Appetite!