Cacio e pepe

About

Cacio e Pepe is a quintessential Roman pasta dish celebrated for its simplicity and bold flavors. The name "Cacio e Pepe" translates to "cheese and pepper," which are the star ingredients of this classic dish. It is one of the four classic Roman pastas, alongside Carbonara, Amatriciana, and Gricia, each known for its unique combination of simple, high-quality ingredients. https://www.dececco.com/us_us/recipes/egg-tonnarelli-with-cacio-e-pepe/ https://pinabresciani.com/authentic-cacio-e-pepe-recipe/

Ingredients

100 g

spaghetti

40 g

pecorino romano

, grated, grated, grated

Steps

Name: Cacio e pepe
Ingredients: 100 GRAM spaghetti; 40 GRAM pecorino romano

Step 1

Bring water to a boil. We don't want to use too much water because we want starchy pasta water for your sauce. Lightly salt the water to avoid making the sauce too salty since pecorino is already salty

Step 2

Add the pasta and cook until just shy of al dente. Make sure to keep the pasta water

Step 3

In a pan, toast some ground black pepper over medium heat until fragrant, maximum 1 minute. Be careful not to burn it.

Step 4

Add the pasta along with a few spoonfuls of the starchy pasta water to the pan and toss the pasta to coat well.

Step 5

Remove the skillet from the heat and gradually sprinkle the grated Pecorino Romano over the pasta, tossing continuously. Add more reserved pasta water as needed to create a creamy sauce that coats the pasta. The cheese should melt and combine with the water to form a smooth, creamy sauce.

Step 6

Plate the pasta and garnish with additional Pecorino Romano and freshly ground black pepper if desired.