Classic Cacio e Pepe Pasta Recipe

This seemingly unremarkable recipe, belonging to the original four classic Roman pastas, can undoubtedly surprise you pleasantly. As the name suggests in Italian, it involves two basic ingredients: cheese and black pepper.

The Beauty of Simplicity

With the right technique, you can fully utilize the potential and harmony of these two ingredients. What you need without fail are two things:

• pasta water
• Pecorino Romano cheese

Pecorino Romano is a hard sheep cheese characterized by its pleasant aroma and saltiness. Originating from the Lazio region, it is part of many Italian, especially Roman dishes. If Pecorino Romano is not available to you, you can also use Parmesan (but real, no imitations).

Since cheese is the main ingredient in the Cacio e Pepe recipe, Pecorino is definitely the right choice.

Classic Cacio e Pepe Pasta Needs Quality Ingredients

If you have whole black pepper, don’t hesitate to use it. Crushing whole black pepper achieves a fresher and more intense flavor. The higher the quality of the pepper, the better.

Before crushing it, you can also lightly heat it or roast it in a pan, releasing an even better aroma.

Two Ways to Prepare Cacio e Pepe

For the Cacio e Pepe recipe, I like to choose classic spaghetti. The quality of the pasta is also a decisive factor. Cheap spaghetti does not hold the sauce well and can seem drier, with all the sauce remaining at the bottom of the plate.

While the spaghetti cooks in well-salted water, mix freshly grated cheese with a little pasta water. Add lightly toasted and crushed black pepper to the pan over low heat. Before the pasta is al dente (almost cooked), add it directly from the pot to the pan with the black pepper.

Add the mixed cheese with water and mix well. Add pasta water as needed to create the perfect creamy sauce. Don’t be afraid to add more, as the pasta will thicken slightly when served.

Alternative Method

An even simpler method, which doesn’t even require a pan. Simply add crushed black pepper and grated Pecorino cheese to a plate. When the spaghetti is al dente, add it directly to the plate and mix well.

Here you can also add pasta water as needed.

The Underrated Classic

Roman classic! I think these pasta are the most underrated. Maybe it’s because they essentially contain only two ingredients. However, thanks to this, they are unique.

Classic Cacio e Pepe Pasta Recipe Conclusion

This dish, with its minimal ingredients and maximum flavor, highlights the beauty of Italian cooking. The quality of ingredients plays a crucial role, so opt for authentic Pecorino Romano and freshly ground black pepper for the best results.

Enjoy this Roman classic Cacio e Pepe Pasta Recipe as a quick and satisfying meal any day of the week.