Cacio e Pepe – traditional Roman pasta dish. Cacio e Pepe means “cheese and pepper”. This classic Italian pasta requires only 4 ingredients and 20 minutes of work. The result is amazing: creamy, cheesy and rich pasta!
Printable recipe:
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Ingredients:
200g (7oz) pecorino cheese
1 tablespoon peppercorns
300g (10.5oz) Pasta
Salt
Directions:
1. Fill a large pot with about 3L water. Add 1 tablespoon of salt and bring to a boil.
2. Meanwhile grate the cheese and place in a medium-sized bowl. Set aside.
3. Toast the peppercorns on a dry pan for about 2-3 minutes. Transfer to a mortar and pestle and crush.
4. When the water is boiling, add the pasta and cook 3 minutes less than on the package instructions.
5. When pasta is cooked for 5 minutes, place crushed pepper back into the dry pan, add abbot ½ cup of pasta water and cook. At this stage you also need to prepare cheese paste: to the bowl with the grated pecorino, add 1/2 cup of pasta water and stir until smooth paste forms. Set aside.
6. Add the pasta to the pan, then add about 1/2 of pasta water and mix. Cook the pasta this way for 2-3 minutes, add more pasta water as needed.
7. Turn the heat off, add the cheese paste and cook, stirring and tossing until all the cheese is melted, combined and creamy.
8. Serve immediately!
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