Looking for an easy and authentic Italian dish? You need only 4 ingredients to make the classic Pasta Cacio e Pepe. This Cacio e Pepe recipe is a traditional Roman dish from Lazio, and it’s perfect for any occasion.
The name translates to “cheese and pepper,” but there’s more to it than just grating cheese on pasta. To get the best Cacio e Pepe, you’ll need a special technique to create a rich, creamy sauce that evenly coats the pasta. Whether you’re a beginner or an experienced cook, this easy Cacio e Pepe recipe will help you achieve a perfect, flavorful meal. Read on to discover everything you need to know about this delicious and timeless dish!
How to make Pasta Cacio e Pepe from scratch
If you love pepper, the Simple Cacio e Pepe recipe with Pecorino is the perfect dish for you.
This authentic Pasta Cacio e Pepe is rich in coarsely ground pepper, offering a bold and flavorful punch. The secret to this dish lies in the perfect chemical reaction between the pasta water and the protein in the cheese. It creates a smooth and creamy sauce. To elevate the flavor, Cacio e Pepe with peppercorn should include freshly crushed peppercorns, lightly toasted in a skillet to release their sharp, aromatic taste.
Toss the pasta slowly to ensure it is evenly coated with the rich sauce. Traditionally made with medium-aged Pecorino, Cacio e Pepe with spaghetti is a simple yet irresistible dish. If Pecorino is unavailable, you can use Parmigiano Reggiano as a substitute. It may not be the most authentic Cacio e Pepe, but it will still deliver a delicious meal!
What pasta is good for cacio e pepe?
The best pasta for authentic Cacio e Pepe is traditionally long, durum wheat pasta, such as spaghetti or bucatini. It allows the creamy sauce to cling perfectly to each strand.
I prefer linguine for its slightly wider shape that holds the sauce beautifully. While long pasta is ideal, short pasta like macaroni or rigatoni can also be paired with this dish if you prefer a different texture. The original recipe calls for homemade tonnarelli, a traditional Roman pasta made with flour (type 0 or 1) and eggs.
Tonnarelli is similar in shape and texture to spaghetti alla chitarra. It offers a robust, flavorful base that complements the cheese and pepper sauce.
Tips for the creamiest authentic Cacio e Pepe
- Do not use too much water to cook the pasta because the starch itself makes the sauce smooth and creamy;
- The cheese provides enough fat; therefore, no extra oil is needed;
- Use only the hot pasta cooking liquid. It contains the starch that makes the cream silky and smooth without any clumps;
- Drain the pasta before it is finished cooking. Finish cooking it in the skillet with the ground toasted peppercorns so that the spaghetti will absorb the full taste.
Cacio e Pepe with Parmigiano Reggiano
Cacio e Pepe with Parmigiano Reggiano is a delicious twist on the traditional recipe, which typically calls for Pecorino Romano. While Pecorino Romano provides a sharp, tangy flavor, Parmigiano Reggiano offers a nuttier, milder taste with a smooth, granular texture. If you’re unable to find Pecorino or prefer a less intense cheese, substitute it with Parmigiano Reggiano. You will still create a rich, creamy sauce.
While it’s not the most authentic version, it’s still a fantastic, flavorful alternative. For the best result, use high-quality Parmigiano Reggiano and pair it with the right pasta, such as spaghetti or bucatini.
Can you reheat cacio e pepe?
No, you can’t. It must be prepared and eaten right away. It cannot be stored in the fridge, so prepare the right serving for each person.
CACIO E PEPE, AN EASY RECIPE
Ingredients
- 1 lb Spaghetti alla Chitarra
- Pecorino Romano cheese
- 3 tbsp black peppercorn coarsely grated
- 10 gr salt
Instructions
- Bring the water to a rolling boil, and then add a tablespoon of salt. Do not use much water to cook the spaghetti because you have to reserve as much starch as you can in order to make your space silky and creamy. Fill the stockpot halfway full (normally you would fill it 3/4).
- Cook the spaghetti according to the instructions on the package. Stir occasionally so the pasta doesn’t stick together.
- Grate the Pecorino cheese and coarsely grate the peppercorns;Take half of the crushed peppercorns and toast them over medium-low heat. Stir the peppercorns with a wooden spoon so they don’t burn.
- Cooking the pasta, drain it and save the pasta water. Pour the pasta into the skillet with the peppercorns and go on cooking it with a scoop of the pasta water tossing it with tongs until done.
- Prepare the sauce with the Pecorino just before serving to keep it silky and smooth.
- Pour half of the grated Pecorino cheese into a bowl, add about a scoop of pasta cooking liquid and whisk it quickly until it is as white as whipped cream.
- Add another scoop of pasta cooking liquid and the remaining Pecorino. Whisk it vigorously until the cheese has completely melted and is smooth.
- If the cream gets too thick, add a splash of water, but be careful; it must not be too liquidy.
- The temperature of the water will melt the cheese. The more mature the Pecorino is, the hotter the water must be; If the Pecorino sauce isn’t hot enough, put it in the skillet with the cooked pasta for a few minutes.
- The sauce and pasta should be at the same temperature.
- When the pasta is done, remove the skillet from the heat and add the Pecorino sauce. Toss the pasta with tongs until it is evenly coated.
- Place the pasta in serving bowls and garnish each with some more freshly grated Pecorino cheese and black pepper.Â
One of my all times favorite Italian pasta dish, from a true Italian cook.