Description
Cacio e Pepe is a classic Italian pasta dish known for its simple yet rich flavors, combining al dente spaghetti with a creamy sauce made from butter, pecorino cheese, and freshly cracked black pepper. This quick and easy recipe can be whipped up in just 20 minutes, delivering a comforting, cheesy, and peppery meal perfect for any day.
Ingredients
Scale
Ingredients
- 8 oz. spaghetti noodles
- 1 teaspoon salt
- 4 tablespoons salted butter, cut into pieces
- 1 cup finely grated pecorino or parmesan cheese
- 1-2 teaspoons freshly cracked black pepper
Instructions
- Boil Pasta: Add 1 teaspoon salt to a pot of boiling water. Add spaghetti and cook according to the package instructions until al dente, usually around 8-10 minutes.
- Reserve Pasta Water: Before draining, remove 2 cups of the boiling, starchy pasta water and set it aside. Drain the remaining water from the pasta and discard.
- Combine Butter and Pasta Water: Return the drained pasta to the pot, add the butter and 1 cup of the reserved hot pasta water. Swirl gently to start melting the butter and incorporate the water.
- Add Cheese and Pepper: As the butter melts, add half of the grated cheese and 1 teaspoon of freshly cracked black pepper. Stir continuously; the cheese will melt and create a creamy sauce coating the pasta.
- Finish Sauce: Add the remaining cheese and additional black pepper if desired. Stir until the sauce is smooth, and the cheese is mostly melted and fully combined with the butter and pasta water.
- Serve: Serve immediately. Optionally, garnish with extra cheese, salt, or black pepper to taste.
Notes
- Use freshly cracked black pepper for the best flavor and aroma.
- Be careful not to add too much pasta water to avoid a watery sauce; add gradually if needed.
- Using pecorino romano cheese will give a sharper flavor, while parmesan offers a milder taste.
- Serve immediately as the sauce thickens as it cools.
- For a richer sauce, use salted butter but adjust salt carefully.
