Introduction
Cacio e Pepe is a traditional Roman pasta dish known for its simplicity and bold flavors. The name translates to "cheese and pepper," reflecting its essential ingredients: spaghetti (or tonnarelli), Pecorino Romano cheese, and freshly cracked black pepper. This dish highlights the quality of the ingredients and is celebrated for its creamy texture achieved without the use of cream. Cacio e Pepe is a beloved staple in Italian cuisine, showcasing the beauty of minimalism in cooking.
Ingredients
- 400 g (14 oz) spaghetti or tonnarelli
- 150 g (5 oz) Pecorino Romano cheese, finely grated
- Freshly cracked black pepper (to taste)
- Salt (for pasta water)
- 1 tablespoon olive oil (optional, for added richness)
Instructions
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Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti or tonnarelli and cook until al dente according to package instructions. Reserve about 1 cup of the pasta cooking water before draining.
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Prepare the Cheese and Pepper:
- While the pasta is cooking, combine the finely grated Pecorino Romano cheese and a generous amount of freshly cracked black pepper in a large bowl. Mix well.
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Combine Pasta and Cheese:
- Once the pasta is cooked, drain it (but do not rinse) and quickly add it to the bowl with the cheese and pepper mixture. Toss to combine, adding reserved pasta water gradually (a few tablespoons at a time) until you reach a creamy consistency. If desired, drizzle with olive oil for added richness.
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Serve:
- Plate the pasta and finish with additional grated Pecorino Romano and more cracked black pepper. Serve immediately while hot.
Health Notes
- Cacio e Pepe can be high in calories and sodium due to the cheese and pasta. To make it lighter, consider using less cheese or whole-grain pasta. Enjoy it in moderation as part of a balanced diet.
Serving Suggestions
- Cacio e Pepe is best served immediately after preparation. Pair it with a simple green salad or a side of roasted vegetables for a complete meal.
Tips
- Quality Ingredients: Use high-quality Pecorino Romano cheese for the best flavor. Freshly grated cheese melts better and creates a smoother sauce.
- Pasta Water: The starchy pasta water is key to achieving the creamy texture in Cacio e Pepe. Add it gradually to control the consistency.
- Pepper Level: Adjust the amount of black pepper to your taste. A good Cacio e Pepe should have a noticeable kick from the pepper, but feel free to customize it.
- Stirring Technique: Toss the pasta vigorously while combining it with the cheese and pepper. This ensures even distribution of the ingredients and prevents clumping.
