I first had this tasty pasta at a trattoria in Trastevere in Rome. It was utterly simple, but so delicious. Cacio e Pepe literally means “cheese and pepper” so if you are a fan of those, you will love this dish. The heat melts the cheese and the addition of some of the cooking water helps to emulsify it into a creamy sauce that coats and clings to the pasta.

CACIO E PEPE PASTA

This traditionally Roman pasta is not only delicious, but super quick and easy. As an added bonus, it is inexpensive and only requires 5 ingredients, many of which you may find you have on hand. If your cheese is already grated, dinner can be ready in a snap!

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Prep Time 10 mins

Cook Time 15 mins

Course Pasta

Cuisine Italian

Ingredients

  

• 1 ½ TBSP Black Pepper coarsely ground
• ¼ Cup Extra Virgin Olive Oil
• 1 pound Bucatini
• ½ Cup Pecorino Romano Cheese grated
• ½ Cup Parmigiano Reggiano Cheese grated

Instructions

 

• Bring a large pot of water to boil to cook the pasta. When boiling, add 1 TBSP salt and the pasta and cook according to the package directions.
• While the pasta is cooking, warm the pepper in the oil over low heat in a saute pan large enough to accommodate the cooked pasta.
• When the pasta is ready, increase the heat on the oil to medium-high.
• Working quickly, drain the pasta (reserving a cup of the water) and add to the oil and pepper.
• Add a ladle full (1/2 cup) of pasta water and the cheese and stir vigorously until it starts to become creamy.
• If it seems a little stiff, add a bit more pasta water and continue to stir until the pasta is well coated.
• Serve immediately with extra grated cheese and a drizzle of olive oil.

Notes

KTINA’S TIPS

• Make sure to use dried pasta, as fresh does not create enough starch in the water which helps emulsify the sauce.
• You may also use spaghetti, but I prefer Bucatini as it gives off more starch and has a nice toothsome bite.
• Pop your serving bowls in a warm oven while you prepare the pasta.  It will keep the pasta warm for every last bite.  
• Cacio e Pepe traditionally only has Pecorino Romano, but I like the combination of half Parmigiano Reggiano.
• If you can find it (and you are really a fan of pepper), try using Pecorino Pepato.  It is a Pecorino with black peppercorns and very Roman.  
• A real Roman would not mix seafood and cheese, but I’m not Roman, so I frequently add grilled or sautéed shrimp to make it a complete meal. Grilled chicken would work well, too.

Keyword Cacio e Pepe