Pasta Cacio e Pepe
Pasta Cacio e Pepe is a classic Roman dish that translates to “cheese and pepper.” This simple yet flavorful recipe combines the creaminess of Pecorino Romano cheese with the boldness of freshly cracked black pepper, making it a perfect quick meal that doesn’t compromise on taste.
Ingredients
12 oz (340 g) spaghetti or tonnarelli
1 ½ cups (150 g) Pecorino Romano cheese, finely grated
2 tsp freshly cracked black pepper, plus more for garnish
Salt for the pasta water
1 ½ cups (360 ml) pasta water, reserved
Instructions
1
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Reserve 1 ½ cups of pasta water before draining.
2
Prepare the Sauce: In a large pan, toast the freshly cracked black pepper over medium heat until fragrant, about 1-2 minutes. Reduce the heat to low.
3
Combine: Add half of the reserved pasta water to the pan with the pepper. Gradually add the pasta, tossing to coat it with the peppery water.
4
Add Cheese: Remove the pan from heat and slowly sprinkle in the grated Pecorino Romano cheese while continuously tossing the pasta. Add more pasta water as needed to create a creamy, emulsified sauce that clings to the pasta.
5
Serve: Plate the pasta immediately, garnishing with additional black pepper and a sprinkle of Pecorino Romano if desired. Enjoy!
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#CacioePepe#ItalianPasta#PastaRecipe#QuickDinner#RomanCuisineChefBryanCookingwithchefbryanKUTV
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