Spaghetti Cacio e Pepe is a classic Roman pasta dish made with just a few simple ingredients: pasta, Pecorino Romano cheese, and black pepper. It’s quick to make, yet the combination of creamy cheese and pepper gives it a rich, bold flavor. This dish is perfect for a comforting and easy weeknight dinner.
Ingredients:
- 12 oz spaghetti (or your favorite pasta)
- 1 1/2 cups Pecorino Romano cheese, finely grated
- 2 teaspoons freshly ground black pepper (adjust to taste)
- Salt, for pasta water
Instructions:
- Cook the pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, according to package instructions. Reserve 1 1/2 cups of the pasta cooking water before draining.
- Toast the black pepper:
- While the pasta is cooking, in a large skillet or pan over medium heat, toast the freshly ground black pepper for about 1 minute, until fragrant. Be careful not to burn the pepper.
- Make the cheese and pepper sauce:
- Reduce the heat to low. Add 1 cup of the reserved pasta water to the skillet with the black pepper. Gradually add the grated Pecorino Romano cheese, stirring constantly to create a smooth sauce. The cheese will melt and emulsify with the pasta water, forming a creamy sauce.
- Combine the pasta and sauce:
- Add the cooked pasta to the skillet with the cheese and pepper sauce. Toss everything together, adding more pasta water as needed to achieve the desired creamy consistency. Continue to toss until the sauce clings to the pasta.
- Serve:
- Serve the spaghetti Cacio e Pepe immediately, garnished with a little extra grated Pecorino Romano and freshly ground black pepper.
This Spaghetti Cacio e Pepe is rich, peppery, and wonderfully creamy, despite the simplicity of its ingredients. It’s a quick, delicious dish that’s perfect for any pasta lover!
