Cacio e pepe
This cacio e pepe recipe is one Rome's four famous pasta dishes, and one of the most simple in terms of ingredients. Work quickly to obtain the rich, smooth Pecorino sauce that this dish is known for.
Cacio e pepe (literally ‘cheese and pepper’) is as simple as it gets in terms of ingredients, comprised of just Pecorino Romano cheese, black pepper and pasta. Easy as this dish may sound, however, it does require a certain knack to obtain the silky, rich sauce that it is known for.
First of all, you need to work quickly – the pasta water needs to remain hot enough to melt the cheese. It is also crucial that you remove the pan from the heat before adding the cheese, so it emulsifies into a sauce, rather than seizing up into clumps.
Ingredients
Metric
Imperial
Spaghetti cacio e pepe
- 1 tsp peppercorns
- 200g of Pecorino Romano, finely grated (at room temperature)
- 400g of spaghetti
Method
In the frying pan over a medium-low heat add the pasta along with a few tablespoons of the pasta water. Toss to coat the spaghetti evenly then remove from the heat and stir in the grated Pecorino and black pepper
Stir the sauce until the cheese starts to melt and emulsify with the pasta water. Keep adding more water if needed, but make sure it’s nice and hot
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