A delicious traditional Roman Pasta dish made with 4 ingredients. This Spaghetti Cacio e Pepe recipe is fast and easy to prepare. Perfect for a quick weekday meal or a quick dinner.
PROCESS:
- Start by cooking the spaghetti according to the package instructions until it’s al dente.
- In a separate pan, melt some of the butter and add black pepper to create a flavorful base. Once the pasta is done, drain it and toss it in the pan with the buttery pepper mixture.
- Add both the Parmesan and Pecorino Romano cheeses, stirring until everything is well combined and creamy.
- Finish by adding the remaining butter for extra richness, then serve and enjoy your cheesy, peppery pasta!
Here’s what you are going to need to make it:
Unsalted Butter: This adds richness and creaminess. Dividing it means some will be melted into the sauce, while the rest can be added at the end for a final touch of flavor.
Coarsely Ground Black Pepper: This adds a nice, spicy kick. Using coarsely ground pepper gives the dish a bit of texture and bold flavor.
Finely Grated Parmesan Cheese: This cheese adds creaminess to the sauce.
Finely Grated Pecorino Romano Cheese: This cheese is similar to Parmesan but has a sharper.
Pasta: I used spaghetti, but you can also use linguine or angel hair.
INGREDIENTS:
- 3 Tbsp. unsalted butter, cubed, divided
- 1 tsp. coarsely ground black pepper, plus more
- ¾ cup finely grated Parmesan cheese
- ⅓ cup finely grated Pecorino Romano cheese
- 6 oz. pasta spaghetti
INSTRUCTIONS:
Step 1: Boil the Pasta
- Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta approximately two minutes less than the package instructions.
Step 2: Ground the Pepper
- While the pasta is cooking, ground the pepper corns until you have the desired amount of pepper.
Step 3: Roast the Pepper
- About 3 minutes before the time is up (2 minutes less then directed) in a large skillet add the freshly ground pepper and heat on high for about 30 seconds or until you can smell the pepper, add about half a cup of hot pasta water (you need the starchy pasta water which helps to prevent clump).
- Cook on high, stirring constantly for about 30-45 seconds, it will be almost melted but some water will remain. Remove from the heat.
Step 4: Prep the cheese
- In a small bowl add the pecorino and a little parmesan, combine, add half a cup (or a little more if needed) of hot pasta water and stir to make a creamy sauce.
Step 5: Toss in the cooked pasta
- By this time your pasta is ready (a little less than al dente). Place the skillet with the pepper sauce back on to medium-high heat, add the spaghetti and the pecorino cream sauce, quickly toss and stir gently to combine. Add a little pasta water if needed and continue to combine.
Step 6: Final Touches and Serve
- When the spaghetti is cooked (about a minute) and the creamy sauce has thickened slightly, the Cacio e Pepe is ready. Divide into 2-3 plates, top with a sprinkle of black pepper and extra pecorino cheese.
Tips and notes:
- You must use fresh pepper, so grinding is must.
- Boil the water in a large pot, add the salt and the spaghetti.
- Cook the pasta about two minutes less than the package directions.
- You should definitely use a good quality long pasta, spaghetti is the pasta of choice for this recipe, although I have seen it served with bucatini. A thicker spaghetti is best. In other words, not angel hair pasta.
- For the best flavor, opt for freshly grated cheese rather than pre-packaged. It melts better and enhances the overall taste.
- Feel free to tweak the amount of Parmesan and Pecorino Romano to suit your taste. If you love a sharper flavor, add more Pecorino!
- If you enjoy a spicy kick, don’t hesitate to add more coarsely ground black pepper or even extra red pepper flakes to taste.
- Always reserve some pasta water before draining. This starchy water is great for adjusting the consistency of your sauce and helping it cling to the pasta.
- This dish is best enjoyed fresh. If you have leftovers, store them in an airtight container and reheat gently on the stove with a splash of water to loosen the sauce.
- This pasta goes well with a simple side salad or garlic bread to complete the meal and soak up any leftover sauce!
