Traditional Cacio e Pepe Recipe!
Cacio e Pepe is a classic Italian pasta dish known for its simplicity and incredible flavor. However, it can at the same time a bit tricky!!! This recipe takes you through the traditional method to create it perfectly! The secret lies in controlling the cheese temperature and using quality ingredients. This dish is a celebration of pasta, Pecorino Romano cheese, and freshly ground black pepper.
Recipe Video
Recipe Ingredients
- 8 oz Spaghetti or Spaghettoni Pasta
- 7 to 8 ounces about 1 cup Pecorino Romano Cheese, VERY FINELY grated (divide in two separate bowls)
- Freshly Ground Black Pepper, to taste
- Pinch of Salt (for pasta water)
Recipe Instructions
- Toast the black peppercorns in a dry pan over low heat until you can smell the aromatic, smoky scent of black pepper (it should only take a couple minutes). Remove from the heat and grind the toasted peppercorns finely using a mortar and pestle (or simply use a pepper grinder) and set aside.
- Bring a pot of water to a boil. Add a pinch of salt (the cheese is already very salty) to the boiling water. Add the spaghetti or spaghettoni pasta. Cook the pasta according to the package instructions or until it reaches your desired level of doneness. Keep an eye on it as it cooks, as it should be al dente, not overcooked.
- While the pasta is cooking grate the Pecorino Romano cheese in a very fine and fluffy texture
- When the pasta is just about cooked to your liking. In the pot you will use to make the final dish, UNDER NO HEAT add some of the black pepper. Add a few ounces of hot water (about 1 ½ oz per servings) from the pasta to warm up the pan and cool the water to a few degrees.
- In one of the cheese bowls, add about 2 to 3 tablespoons of the pasta water to create a “paste”. The cheese should not exceed 180-190°F (82-88°C) to prevent it from breaking down. Once the cheese has melted into the paste reserve for a few seconds.
- Immediately transfer the cooked and drained pasta to the pan with the peppercorn. Add the cheese “paste” mix vigorously and toss the pasta in the creamy Cacio e Pepe sauce, ensuring it's evenly coated.
- Add enough of the rest of the cheese and continue tossing until the sauce thickens, the cheese melts and perfectly clings to the pasta. If needed, you can add a bit more of the reserved pasta water to adjust the consistency.
- Serve your Cacio e Pepe pasta immediately, garnished with an extra sprinkle of freshly ground black pepper and a touch of Pecorino Romano cheese if desired.
- Enjoy your perfectly creamy and indulgent Cacio e Pepe pasta! This classic Italian dish highlights the flavors of cheese and black pepper in every delightful bite. Serve it as a quick and elegant meal for two.
- And be sure not to tell any Italian (I’ll deny it) but at home I added some butter at the end! 😊
