Recipe: Cacio e Pepe

Cacio e Pepe is literally cheese and pepper and that’s all that’s in this. It’s hard to tell from the picture but basically you use a bit of the pasta water to melt the cheese in to a sauce that coats the pasta. This absolutely simple and stunning dish is the perfect crowd pleaser that involves little work. Simply perfect.

Cacio e Pepe (Cheese and Pepper)
Serves 4
  1. 14-16 ounces spaghetti, cooked al dente
  2. 1 cup Pecorino Romano, grated finely
  3. pepper and salt, to taste
  1. Bring water to boil for pasta, add about half the salt you normally would to cook pasta and book for 5 minutes.
  2. At the 5 minute mark place a serving bowl on top of the boiling pot to warm it.
  3. When the pasta is al dente remove bowl and pot from heat, drain pasta but reserve about a cup of pasta water for the sauce.
  4. Transfer the pasta to the heated bowl, add cheese and a small amount of the reserved water to the pasta and toss to coat adding water or cheese as needed until creamy.
  5. Top with fresh ground pepper and salt to taste.
Adapted from Tales of Ambrosia
Adapted from Tales of Ambrosia
Mab Made Food

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