Cacio e Pepe: Simple Roman Pasta Dish

Introduction

Cacio e Pepe is a classic Roman pasta dish that exemplifies simplicity at its finest. Translating to “cheese and pepper” in Italian, this humble yet flavorful recipe requires just a few basic ingredients that come together to create a decadent dish. The key to mastering Cacio e Pepe lies in the technique of emulsifying the sauce to achieve a creamy, velvety texture that coats each strand of pasta.

Ingredients

To create this delectable Cacio e Pepe dish, you will need the following ingredients:
– 8 ounces of spaghetti or tonnarelli pasta
– 1 cup of finely grated Pecorino Romano cheese
– 1 teaspoon of freshly ground black pepper
– Salt for seasoning
– Extra virgin olive oil (optional)

Directions

1. Start by bringing a large pot of salted water to a boil. Once the water is boiling, add the pasta and cook according to the package instructions until al dente.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the freshly ground black pepper and toast it for about 1-2 minutes until fragrant.
3. Once the pasta is cooked, reserve a cup of the pasta water, then drain the pasta and transfer it to the skillet with the toasted black pepper.
4. Toss the pasta with the pepper and gradually sprinkle the grated Pecorino Romano cheese over it, continuously stirring to create a creamy sauce. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it up.
5. Continue stirring the pasta until the cheese has melted, and the sauce coats the pasta evenly.
6. Remove the skillet from heat and taste the Cacio e Pepe, adjusting the seasoning with salt if needed.
7. Serve the Cacio e Pepe hot, garnished with an extra sprinkle of Pecorino Romano cheese and a drizzle of extra virgin olive oil if desired.
8. Enjoy this simple yet incredibly satisfying Roman pasta dish with a glass of your favorite wine for a truly authentic Italian dining experience.

FAQ about Cacio e Pepe

What is Cacio e Pepe?

Cacio e Pepe is a classic Roman pasta dish made with simple ingredients: Pecorino Romano cheese, black pepper, and pasta. The sauce is created by mixing the cheese and pepper with starchy pasta water to form a creamy and flavorful coating.

How do you make Cacio e Pepe?

To make Cacio e Pepe, cook pasta until al dente, then combine grated Pecorino Romano cheese and freshly ground black pepper in a pan. Add a bit of pasta water to create a creamy sauce. Toss the cooked pasta in the sauce until well coated, and serve hot.

What type of pasta is traditionally used for Cacio e Pepe?

The traditional pasta used for Cacio e Pepe is long, thin strands of pasta like spaghetti or tonnarelli. The starchy water released when cooking these types of pasta helps create the creamy sauce that clings to the noodles.