Cacio e Pepe is simple Roman dish that is extremely easy to put together. It translates to simply cheese and pepper; and that’s all there is to this amazing simple Roman recipe.
Here, the star ingredient is the pasta water that does all the magic! Quite literally! The pasta water essentially amalgamates the buttery, peppery base into a saucy, velvety flavourful consistency. Also, the particular pasta used is the long thick or rugged pasta such as Tonnarelli or Bucatini or your simple Spaghetti, that allows this sauce to stick together and infuse well into the dish. Cacio e Pepe uses the classic Roman cheese aka Pecorino Romano cheese that imparts its native piquant characteristic flavour to the dish raising it to the zenith of complicated simplicity in terms of recipe profiling.
Consequently, this dish is full of simple yet powerful flavours and very easy to make. So, go ahead and try this beautiful, classic Roman recipe for your next Sunday brunch! Tell me about your experience!
250g Pasta (Tonnarelli / Bucatini / Spaghetti)
100g grated Pecorino Romano cheese
1 tbsp butter
1 tbsp ground black pepper
3 tbsp salt
Water for boiling
Step 1: In a large pan, boil water with salt. Add the pasta and stir. Boil the pasta till it is just cooked. Do not overcook the pasta. Turn off the gas and drain the pasta water in a bowl. Keep the boiled pasta aside.
Step 2: In a skillet/pan, add butter and let it melt on low flame. Add the ground black pepper and cook on low flame for 2-3 minutes.
Step 3: Add a cup of the drained pasta water set aside in Step 1. Stir and cook on medium flame.
Step 4: As the mixture bubbles, add the boiled pasta and stir to coat the butter and black pepper to the pasta.
Step 5: Add the grated Pecorino Romano cheese and quickly stir to cover the pasta well. Add some pasta water to maintain a glossy consistency and texture.
Step 6: Check and adjust seasoning. Garnish with grated cheese and ground black pepper. Serve hot!