Discover the beauty of classic Italian cuisine with our Simple Cacio e Pepe Pasta! This timeless dish combines just a few high-quality ingredients – pecorino romano cheese, black pepper, and pasta – to create a flavourful, creamy masterpiece. Perfect for a quick weeknight dinner or an elegant meal, Cacio e Pepe showcases the magic of simplicity and the rich traditions of Italian cooking. With easy steps and minimal ingredients, this recipe allows you to indulge in a restaurant-quality dish right at home. Savour the authentic taste of Italy with this delicious, fuss-free pasta recipe!
Why You’ll Love This Recipe
Cacio e Pepe is the epitome of Italian culinary philosophy, emphasizing that less is more. The dish relies on the quality of its ingredients and simple techniques to deliver a burst of flavor in every bite. The sharp, salty taste of pecorino romano cheese perfectly complements the spicy kick of freshly ground black pepper, creating a harmonious blend that coats each strand of pasta beautifully.
Perfect for Any Occasion
Whether you’re preparing a quick meal for yourself or hosting a dinner party, Cacio e Pepe is an excellent choice. Its simplicity makes it a go-to for busy weeknights, while its elegance makes it suitable for more formal gatherings. Pair it with a glass of crisp white wine to impress your guests.
Easy Steps to Success
Creating this dish involves just a few straightforward steps:
- Cook your pasta until al dente, reserving some of the starchy cooking water.
- Toast the black pepper in a pan to release its aroma and flavor.
- Combine the pasta, reserved cooking water, grated pecorino romano, and toasted black pepper, stirring vigorously to create a creamy sauce.
The key to achieving the perfect Cacio e Pepe is to work quickly and keep the pasta and sauce moving to prevent clumping and ensure even coating.
Serving and Storing
Serve Cacio e Pepe immediately for the best texture and flavor. If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop with a splash of water to restore the creamy consistency.
Simple Cacio e Pepe Pasta
Course: FirstsCuisine: ItalianDifficulty: Medium4
servings15
minutes15
minutesIngredients
320g spaghetti
200g pecorino romano
1 tsp (5g) black peppercorns
Directions
- Put a pan with the water on the heat to cook the pasta: fill it with about half the water you usually use, this way it will be richer in starch. In the meantime, grate the Pecorino romano, if you are using already grated Pecorino just transfer almost all of it into a bowl, keeping some aside for plating.
- When the water comes to the boil, add moderate salt and add the spaghetti. Meanwhile, toast the whole peppercorns in a pan, on medium heat, for up to 30 seconds. Remove from the pan and proceed to crush them with a meat mallet or grinder. Pour the pepper back into the pan and toast it again over low heat and stirring it. Add a couple of ladles of the pasta cooking water to the pepper and continue mixing over a low heat.
- Drain the spaghetti 1-2 minutes before the time indicated on the package and transfer the pasta to the pan with the pepper, making sure to conserve the pasta water. Finish cooking the spaghetti in the pan, then adding the pasta water as needed and stirring the pasta continuously. Before adding more water wait until the bottom of the pan is almost dry.
- For the Pecorino cream (do not start its preparation too early because it coagulate or be too cold compared to the temperature of the pasta): pour a ladle of hot cooking water into the bowl with the grated Pecorino and mix vigorously with a whisk. The consistency should be more pasty than creamy. If, once the cream is ready, the pasta is not ready for creaming, briefly place the bowl on the pan with the pasta water, continuing to mix with the whisk, so as to have the cream at a temperature similar to that of the pasta.
- When the spaghetti is cooked, turn off the heat and add the Pecorino cream, stirring continuously.
For the ideal creaminess, adjust by adding more Pecorino or pasta water as needed. Serve your spaghetti with cacio e pepe sprinkling with the remaining grated Pecorino and more freshly ground pepper to taste.
Notes
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In summary, our Simple Cacio e Pepe Pasta is not just a meal; it’s a celebration of classic Italian cooking. With its minimal ingredients and straightforward preparation, this dish allows you to enjoy a taste of Italy any night of the week. Happy cooking!
