Introduction
Cacio e pepe is a classic Roman pasta dish that translates to “cheese and pepper.” With its two main ingredients—Pecorino Romano cheese and black pepper—this dish exemplifies the beauty of simplicity in Italian cuisine. Traditionally made with long pasta shapes like bucatini, spaghetti, or linguine, cacio e pepe delights the palate with its rich, creamy texture and the warmth of freshly cracked pepper.
Detailed Ingredients with measures
8 ounces bucatini pasta
2 tablespoons unsalted butter
1 teaspoon freshly ground coarse black pepper, plus more for serving
2 ounces finely grated Pecorino Romano cheese (about 1 cup), plus more for serving
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Yield
2 servings
Instructions
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Cook the bucatini until al dente, following the package instructions.
2. **Prepare the Sauce Base:** While the pasta cooks, heat a large skillet over medium heat. Add the butter and 1 teaspoon of freshly ground black pepper. Cook for about 30 seconds, or until the butter has melted. Remove the skillet from the heat.
3. **Combine Pasta and Sauce:** When the pasta is al dente, use tongs to transfer it directly from the pot to the skillet with the butter and pepper mixture. Add ⅓ cup of the starchy pasta cooking water to the skillet and toss to combine.
4. **Incorporate the Cheese:** Add half of the grated Pecorino Romano cheese to the skillet and toss to coat the pasta. Add the remaining cheese and continue tossing until the cheese forms a glossy sauce that lightly coats the pasta. If the sauce appears dry, add more pasta water, a tablespoon at a time, until the desired consistency is achieved.
5. **Serve:** Divide the pasta among serving plates. Top with additional freshly ground black pepper and more grated Pecorino Romano cheese, if desired. Serve immediately.
Tips for Success
– Grate the Cheese Yourself: For a smooth, creamy sauce, grate the Pecorino Romano cheese finely using a microplane zester. Pre-grated cheese often contains anti-caking agents that can prevent proper melting.
– Use Freshly Ground Black Pepper: Grinding the black pepper just before cooking ensures a more robust and aromatic flavor.
– Reserve Pasta Water: The starchy pasta water is crucial for creating the sauce’s silky texture. Always reserve more than you think you’ll need.
– Serve Immediately: Cacio e pepe is best enjoyed right after cooking, as the sauce can thicken upon standing.
This recipe provides a delightful balance of creamy cheese and spicy black pepper, making it a comforting yet sophisticated dish perfect for any occasion. Enjoy the warmth and richness of this Italian classic with each forkful.
Detailed Directions and Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the bucatini until al dente, following the package instructions.
Prepare the Sauce Base
While the pasta cooks, heat a large skillet over medium heat. Add the butter and 1 teaspoon of freshly ground black pepper. Cook for about 30 seconds, or until the butter has melted. Remove the skillet from the heat.
Combine Pasta and Sauce
When the pasta is al dente, use tongs to transfer it directly from the pot to the skillet with the butter and pepper mixture. Add ⅓ cup of the starchy pasta cooking water to the skillet and toss to combine.
Incorporate the Cheese
Add half of the grated Pecorino Romano cheese to the skillet and toss to coat the pasta. Add the remaining cheese and continue tossing until the cheese forms a glossy sauce that lightly coats the pasta. If the sauce appears dry, add more pasta water, a tablespoon at a time, until the desired consistency is achieved.
Serve
Divide the pasta among serving plates. Top with additional freshly ground black pepper and more grated Pecorino Romano cheese, if desired. Serve immediately.
Notes
Grate the Cheese Yourself
For a smooth, creamy sauce, grate the Pecorino Romano cheese finely using a microplane zester. Pre-grated cheese often contains anti-caking agents that can prevent proper melting.
Use Freshly Ground Black Pepper
Grinding the black pepper just before cooking ensures a more robust and aromatic flavor.
Reserve Pasta Water
The starchy pasta water is crucial for creating the sauce’s silky texture. Always reserve more than you think you’ll need.
Serve Immediately
Cacio e pepe is best enjoyed right after cooking, as the sauce can thicken upon standing.
Cook Techniques
Cooking the Pasta
Bringing a large pot of salted water to a boil is essential for properly cooking the bucatini. This ensures the pasta is seasoned and helps achieve the perfect al dente texture.
Creating the Sauce
Melting the butter and toasting the black pepper in a skillet over medium heat develops a rich flavor base for the sauce, enhancing the overall taste of the dish.
Tossing for Coating
Transferring the pasta directly from the boiling water to the skillet helps incorporate the starchy pasta water, resulting in a silky sauce that clings well to the pasta.
Incorporating Cheese
Adding the grated Pecorino Romano cheese while tossing allows it to melt evenly, creating a creamy, glossy sauce. Adjusting with pasta water helps manage the sauce’s consistency.
Serving Immediately
Cacio e pepe is best served right after preparation. Doing so ensures the sauce remains light and creamy rather than thickening upon standing.
FAQ
Can I use other types of cheese?
While Pecorino Romano is traditional, you can substitute Parmigiano-Reggiano for a milder flavor, but it may change the dish’s character.
What if I don’t have bucatini pasta?
You can use spaghetti or linguine as a suitable alternative for this recipe.
How can I adjust the spice level?
To reduce the spiciness, you can use less black pepper or omit it altogether, but this may alter the dish’s classic flavor.
Can I make Cacio e pepe ahead of time?
It is best enjoyed fresh, as the sauce can thicken when left to sit. However, you can prepare components in advance and combine them just before serving.
Is there a vegan version of this dish?
Yes, you can substitute the cheese with a vegan cheese alternative and use olive oil instead of butter for a plant-based version.
Conclusion
Cacio e pepe is a perfect example of how simple ingredients can come together to create a dish that is both comforting and sophisticated. The interplay of the creamy Pecorino Romano cheese with the spiciness of freshly ground black pepper results in a delightful combination that is sure to please any pasta lover. With its quick preparation and minimal ingredients, this classic Roman dish is ideal for a weeknight dinner or a special occasion. Enjoy it freshly made for the best experience.
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