Cacio e Pepe Pasta Recipe
Cacio e Pepe Pasta is a timeless recipe, with its roots in the heart of Italy, offers a heavenly blend of sharp Pecorino Romano, Parmesan cheese and bold black pepper, intertwined perfectly with al dente pasta.
Ingredients
- salt to taste
- 400 g spaghetti, rigatoni or any other pasta
- 2 tsp freshly ground black pepper or to taste
- 1 cup finely grated Pecorino Romano cheese or to taste
- 1 cup finely grated Parmesan cheese or to taste
Instructions
- Boil the Pasta: Fill a large pot with water, add a generous amount of salt, and bring to a boil. Cook the spaghetti according to package instructions until al dente. Reserve about 2 cups of the pasta water before draining.
- Toast the Pepper: While the pasta is cooking, toast the ground black pepper in a large pan over medium heat until fragrant (about 1 minute).
- Create the Sauce: Add about 1 cup of the reserved pasta water to the pan with the toasted pepper to warm it. Then, gradually whisk in the Pecorino Romano and Parmesan cheese until melted, creating a creamy sauce. If the sauce seems too thick, add more pasta water a little at a time.
- Combine Pasta and Sauce: Add the drained spaghetti to the sauce and toss to combine. The heat from the pasta will help thicken the sauce as it clings to the spaghetti. If necessary, add a bit more pasta water to adjust the consistency.
- Serve Immediately: Serve the Cacio e Pepe Pasta hot, with additional grated cheese and a sprinkle of black pepper if desired.
- Dobar tek!
Notes
- The key to a smooth sauce is using the pasta water, which contains starches that help emulsify the cheese and water into a creamy sauce.
- Adjust the amount of black pepper to your taste; traditionally, this dish has a strong pepper flavor.
- It's essential to use good quality cheese, as it's the main flavor component of the dish.