A delicious traditional Roman Pasta dish made with 4 ingredients. This Cacio e Pepe Recipe is fast and easy to prepare. Perfect for a quick weekday meal or a friendly get together.
Cacio e Pepe
Cacio e PepeRome isn’t just famous for the Colosseum or the Trevi Fountain, because they sure can make some delicious Pasta dishes. From La Carbonara to a Pasta al Checca ,
but Cacio e Pepe is considered one of the best if not the best by a lot of people, including Anthony Bourdain. But I have to say no butter should be added.
A while back our good friend and great cook made us an authentic Cacio e Pepe. When I mentioned that a lot of recipes included butter, he looked at me like I had just gave him the worst insult.
Butter is good, but in sweets or in a simple Pasta, such as butter and Parmesan when you are desperate for something quick and easy (and it’s really good too)!
But not, I repeat, not in Cacio e Pepe and certainly not in Carbonara! And it’s not as if Italians don’t like to change things up a bit, they do. But it has to be the correct ingredients.
The amount of pepper really depends on how strong you can handle it. I have seen some people add (our friend included) up to two tablespoons of freshly ground pepper but I found 3/4 tablespoons for 3 servings, perfect for my wimpy family.
I personally could handle more. So I will leave it up to you.
Can Cacio e Pepe be made ahead of time?
This pasta dish comes together so quickly, no need to get anything ready before hand, everything has to come together quickly one right after the other. 15 minutes (at the most) and dinner is served.
The only thing I did ahead of time was when I added the spaghetti to the pot of water that was when I ground the pepper.
How to make Cacio e Pepe
- 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.
- About 3 minutes before the time is up add the freshly ground pepper and heat on high for about 30 seconds or until you can smell the pepper,
- Then add a little more than half a ladle of pasta water (you need the starchy pasta water to helps to prevent lumps).
- Cook on high, stirring constantly for about 30-45 seconds, be sure not to burn it, a little water will remain.
- Then in a small bowl add the pecorino (and a little parmesan) and combine, add half a ladle (or a little more if needed) of pasta water and stir to make a creamy sauce.
- By this time your pasta is ready.
- Turn the heat back on the pepper, add the slightly under al dente spaghetti and the pecorino cream sauce, quickly toss and stir gently to combine. Add a little pasta water if needed, (the dish should remain creamy) and continue to combine.
- 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 pecorino cheese.
What is the best Pasta for Cacio e Pepe?
You should definitely use a good quality long pasta, spaghetti is the pasta of choice for this recipe. And a thicker spaghetti is best. In other words not angel hair pasta.
Pecorino or Parmigiana?
Good question, if you ask most Italians they will say Pecorino and only Pecorino. Although it is actually recommended to use 3/4 Pecorino and 1/4 Parmigiana.
Because when adding the pasta water if the pecorino is too fresh it will just become a hard block, adding a little parmesan will prevent this from happening.
So if you are looking or a pasta dish with a little kick, then I hope you enjoy this Authentic Cacio e Pepe. Buon Appetito!
Authentic Cacio e Pepe
Ingredients
- 3 cups cooked spaghetti (600 grams)
- 3/4-1 tablespoon freshly ground black pepper
- 1 1/4 cups freshly grated pecorino cheese (125 grams)
- 1/4 cup freshly grated parmesan cheese* (25 grams)
*If you prefer you can use just pecorino cheese.
Instructions
- Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions.
- While pasta is cooking, ground the pepper corns until you have the desired amount of pepper.
- About 3 minutes before the time is up (2 minutes less then directed) in a large pan add the freshly ground pepper and heat on high for about 30 seconds or until you can smell the pepper, then add about half a ladle of pasta water (you need the starchy pasta water to helps to prevent lumps). Cook on high, stirring constantly for about 30-45 seconds, it will be almost melted but some water will remain.
- Then in a small bowl add the pecorino (and a little parmesan) and combine, add half a ladle (or a little more if needed) of pasta water and stir to make a creamy sauce.
- By this time your pasta is ready (a little less than al dente). Turn the heat back on the pepper, 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. 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 pecorino cheese. Enjoy!
