Description
Cacio e Pepe is a classic Roman pasta dish featuring simple yet bold flavors of butter, black pepper, and Pecorino or Parmesan cheese. This quick and easy recipe results in a creamy, peppery sauce that perfectly coats al dente pasta, making it a comforting and elegant meal.
Ingredients
Scale
Ingredients
- 200g bucatini or spaghetti
- 25g butter
- 2 tsp whole black peppercorns, ground or 1 tsp freshly ground black pepper
- 50g pecorino or parmesan, finely grated
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the bucatini or spaghetti for 2 minutes less than the package instructions indicate, ensuring it remains slightly undercooked for final cooking in the sauce.
- Toast the pepper: While the pasta cooks, melt the butter in a medium frying pan over low heat. Add the ground black pepper and toast it gently for a few minutes to release its aroma and flavor.
- Prepare the sauce: Drain the pasta, reserving 200ml of the starchy pasta water. Transfer the pasta into the frying pan with the melted butter and toasted pepper. Add 100ml of the reserved pasta water and toss briefly to combine.
- Add the cheese without stirring: Evenly scatter the finely grated pecorino or parmesan over the pasta but do not stir immediately. Allow the cheese to melt for about 30 seconds, which prevents the cheese from clumping or becoming stringy.
- Toss and adjust consistency: Once the cheese has melted, toss all ingredients together thoroughly to create a smooth, shiny sauce. Add a splash more pasta water if necessary to loosen the sauce and ensure it evenly coats the pasta.
- Serve: Serve the pasta immediately, finishing with a generous grating of black pepper for extra flavor.
Notes
- Use freshly ground black pepper for the best flavor and aroma.
- Be careful not to overcook the pasta; slight undercooking allows it to absorb the sauce better.
- If cheese clumps, adding a little more pasta water and tossing helps create a smooth sauce.
- For a creamier texture, ensure Parmesan or Pecorino is finely grated.
- Serve immediately as the sauce thickens as it cools.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Cacio e pepe, Italian pasta, bucatini recipe, simple pasta sauce, butter pasta, black pepper pasta, pecorino pasta
