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Cacio e Pepe

Cacio e Pepe is a classic Italian dish featuring a creamy sauce made from Pecorino Romano cheese and freshly cracked black pepper, offering a warm and comforting experience.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz bucatini, spaghetti, or tonnarelli Choose your favorite long pasta.
  • 2 tablespoons unsalted butter Adds creaminess to the sauce.
  • 1½ to 2 teaspoons freshly ground black pepper Adjust to your spice preference.
  • 1 cup finely grated Pecorino Romano cheese Use high-quality cheese for best flavor.
Cooking Essentials
  • 1 teaspoon salt For cooking pasta.

Method
 

Preparation
  1. In a Dutch oven or large pot, bring 2 quarts (2 liters) of water and 1 teaspoon of salt to a rolling boil.
  2. Add your choice of pasta—bucatini, spaghetti, or tonnarelli—and cook according to the package instructions until al dente.
Reserve Pasta Water
  1. Before draining, reserve 1 cup (240 ml) of the pasta cooking water.
  2. Drain the pasta and set it aside.
Flavor the Butter
  1. Return the same pot to the stove over low heat.
  2. Melt 2 tablespoons of unsalted butter, allowing it to foam slightly.
  3. Add 1½ to 2 teaspoons of freshly ground black pepper and cook for about 1 minute, stirring constantly.
Coat the Pasta
  1. Add the drained pasta to the pot and toss it gently to coat every strand in the buttery pepper mixture.
  2. Remove the pot from heat.
Create the Sauce
  1. In a blender, combine the grated Pecorino Romano cheese with ⅔ cup (160 ml) of the reserved pasta water.
  2. Blend for 10 to 15 seconds until smooth and creamy.
Combine Pasta and Sauce
  1. Pour the cheesy mixture over the pasta in the pot and toss using tongs to mix well.
  2. Place the pot back over low heat and cook, stirring constantly until the sauce reaches a creamy consistency, adding more reserved pasta water if necessary.
Serve
  1. Transfer your Cacio e Pepe to bowls and add extra grated cheese and black pepper at the table to taste.

Notes

For perfect results, use high-quality Pecorino Romano cheese and reserve enough pasta water to keep the sauce smooth. Serve with a crisp salad or steamed greens and a chilled white wine like Pinot Grigio for a delightful meal.