Cacio e Pepe is one of the simplest yet most delicious pasta dishes you can make. It has a rich flavor, creamy texture, and best of all there are only 3 main ingredients. Timing is everything here so make sure your pasta is cooked al dente and the pan isn’t too hot when you add the cheese otherwise it can clump together. Enjoy!
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RECIPE FOR TWO
INGREDIENTS
½ POUND (~ ½ A BOX) TONNARELLI, BUCATINI OR OTHER THICK SPAGHETTI
3 TABLESPOONS OF SALT
1 1/2 CUPS FRESHLY GRATED PECORINO ROMANO CHEESE
2 TABLESPOONS FRESHLY GROUND BLACK PEPPER
RECIPE
FILL ⅓ OF A LARGE POT WITH WATER AND BRING TO A BOIL. ADD IN SALT. COOK PASTA UNTIL IT REACHES A FIRM AL DENTE OR 3 MINUTES LESS THAN WHAT THE PACKAGE RECOMMENDS (IT WILL CONTINUE TO COOK FOR A FEW MORE MINUTES IN THE PAN)
WHILE PASTA IS COOKING, HEAT WHOLE BLACK PEPPERCORNS ON A SKILLET UNTIL FRAGRANT AND SET ASIDE FOR GRINDING.
ONCE PASTA IS A FIRM AL DENTE, REMOVE FROM HEAT AND POUR 1 CUP PASTA WATER INTO A SKILLET. ADD GROUND BLACK PEPPER AND BRING TO A SIMMER.
ONCE WATER HAS REDUCED BY HALF, ADD PASTA TO SKILLET.
MIX EVERYTHING TOGETHER FOR 1-2 MINUTES UNTIL PASTA IS COATED IN PEPPER.
REMOVE FROM HEAT AND ADD FRESHLY GRATED CHEESE TO THE PAN AND TOSS TO COAT.
SERVE WITH EXTRA FRESHLY GRATED CHEESE AND PEPPER.