Imagine a dish so simple yet so extraordinary that it transforms just a few ingredients into a culinary masterpiece. Welcome to the world of Cacio e Pepe, a classic Roman pasta that proves sometimes less is truly more! This incredible recipe takes just 20 minutes to prepare and delivers a creamy, peppery experience that will transport you straight to the cobblestone streets of Italy. Whether you're a novice cook or a seasoned chef, this recipe will become your new go-to comfort food that's guaranteed to impress.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 200g spaghetti
- 50g Pecorino Romano cheese, grated
- 50g Parmigiano-Reggiano cheese, grated
- Freshly cracked black pepper
- Salt
Instructions
- Begin by bringing a large pot of salted water to a boil. Use about 1 tablespoon of salt for every 4-6 quarts of water to ensure the pasta is well-seasoned.
- Once the water is boiling, add 200g of spaghetti. Cook according to package instructions until al dente, usually about 8-10 minutes.
- While the pasta cooks, prepare your cheese mixture. In a medium bowl, combine 50g of grated Pecorino Romano cheese and 50g of grated Parmigiano-Reggiano cheese. Mix well and set aside.
- In a separate pan, toast freshly cracked black pepper over medium heat for about 1-2 minutes, just until fragrant. This will enhance the flavor of the pepper.
- Once the spaghetti is cooked, reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
- Immediately add the hot spaghetti to the pan with the toasted black pepper. Toss to coat the pasta in the pepper.
- Gradually add the cheese mixture to the pasta, tossing continuously. The heat from the pasta will melt the cheese and create a creamy sauce. If the sauce is too thick, add a little reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
- Season with additional freshly cracked black pepper to taste, and adjust salt if necessary, keeping in mind that the cheeses are already salty.
- Once the pasta is well-coated and creamy, remove from heat and divide the Cacio e Pepe between two plates.
- Finish with an extra sprinkle of grated Pecorino Romano cheese and more freshly cracked black pepper on top, if desired. Serve immediately and enjoy your delicious homemade Cacio e Pepe!
Tips
- Use high-quality, freshly grated cheeses - pre-grated cheese won't melt as smoothly
- Reserve pasta water is crucial for creating the perfect creamy sauce
- Toast the black pepper briefly to release its full aromatic potential
- Toss the pasta continuously while adding cheese to prevent clumping
- Serve immediately for the best texture and temperature
- Use a fine grater for your cheese to ensure smooth melting
- Don't rush the cheese melting process - gentle heat is key to a silky sauce
- If the sauce is too thick, add reserved pasta water gradually
Nutrition Facts
Calories: 560kcal
Carbohydrates: 74g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 55mg
