Sunday lunch can’t be any simpler. In literally 15 minutes, 5 simple ingredients, I made this cheesy and peppery Cacio e Pepe. It is a pasta dish from modern Roman cuisine and “Cacio e Pepe” means “cheese and pepper”. Just like the name, the ingredients of the dish are very simple and include only black pepper
Thanks to my friend/co-worker Kelly who inspired me. She’s a world traveler and we had a conversation about Italy and Cacio e Pepe. She ordered it before when we went to lunch, but I didn’t know what the fuss was all about, but I trust her judgement and really want to try to make it at home. How bad could that be…? I’ve made Spaghetti Carbonara before. I have read and watched people make it online and I’ve got a few tips and techniques.
- Use the best ingredients. Save the processed cheese that you sprinkle over pizza some other time. This is the time for real Pecorino Romano and Parmesan to shine. Fresh grated is the best. I grated them with a small cheese grater
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2. Don’t use too much water to cook pasta. Just enough to cover it, you will want to use the pasta water to create a thick sauce and the starch in the water will help you to achieve that.
3. Use fresh cracked black pepper from the whole peppercorns. It makes such a huge difference. Remember we only use a few ingredients here, they all have to be the best.
4. You have to stir to toss pasta and cheese pretty quick while the pasta and water is still hot, if the cheese clumps up, add a little more pasta water and toss everything together again.
I think that’s it. It’s simple and easy, trust me. Let’s cook some food!
Grate the two cheeses (Pecorino Romano and Parmesan) and mix them together. Set aside.
Place a medium saucepan of salted water over a high heat, bring to a boil. Add the pasta and cook according to packet instructions.
As mentioned earlier you don’t need a lot of water, just enough to cover the pasta.
- In the meantime, heat up the fresh cracked black pepper and olive oil in a large pan, low heat.
Once the pasta is cooked, add a small amount (about 2 tablespoons) of pasta water into the pepper oil mixture.
Add the butter and stir until it melts.
Quickly transfer the pasta into the saucepan.
You can use a tong.
Add almost all of the cheese. Reserve a little to sprinkle on top before serving.
Quickly toss everything together and keep tossing until combined.
You may need to add a little more pasta water if it becomes too dry. The pasta will absorb the liquid and be coated with thick cheesy sauce.
Serve right away with more cheese sprinkled on top.
Hope you give this simple and delish Cacio e Pepe a try and let me know how it goes, the recipe card and comment box is below.
- 1 lb. (16 oz.) dried long pasta like Spaghetti
- 1 cup fresh grated Pecorino Romano cheese
- 1 cup fresh grated Parmesan cheese
- 1 tablespoon fresh cracked black pepper
- ⅓ cup regular olive oil
- 2 tablespoons butter
- pasta water
- a large handful of salt to cook pasta
- Place a medium saucepan of salted water over a high heat, bring to a boil. Add the pasta and cook according to packet instructions. You don't need a lot of water, just enough to cover the pasta.
- In the meantime, heat up the fresh cracked black pepper and olive oil in a large pan, low heat.
- Once the pasta is cooked, add a small amount (about 2 tablespoons) of pasta water into the pepper oil mixture.
- Add the butter and stir until it melts.
- Quickly transfer the pasta into the saucepan. You can use a tong.
- Add almost all of the cheese. Reserve a little to sprinkle on top before serving. Quickly toss everything together and keep tossing until combined. You may need to add a little more pasta water if it becomes too dry. The pasta will absorb the liquid and be coated with thick cheesy sauce.
- Serve right away with more cheese sprinkled on top.
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