Cacio e Pepe, literally translated as “cheese and pepper” in Italian, originates from Rome. This pasta is a quintessential Italian dish that embodies the simplicity and elegance of the country’s cuisine. When you take a bite, you can hardly believe something so delicious could be made from so few ingredients.
Ingredients
- Pasta: Select long-stranded pasta like spaghetti or tonnarelli.
- Pecorino Romano: A sharp, salty sheep’s milk cheese defines the dish’s taste profile.
- Black pepper
- Salt
Instructions
- Boil the pasta in generously salted water until it reaches an al dente texture, retaining a slight bite.
- While the pasta cooks, lightly toast freshly cracked black pepper in a separate pan over low heat. This releases the pepper’s essential oils, enhancing its fragrance.
- Grate Pecorino Romano and combine it with a ladleful of pasta water in a large mixing bowl. Stir vigorously to form a creamy emulsion.
- Using tongs, transfer the cooked pasta directly into the bowl with the cheese mixture. Toss the pasta vigorously, allowing the heat from the noodles to melt the cheese and form a sauce.
- Sprinkle additional grated cheese and a generous amount of freshly cracked black pepper over the plated pasta and enjoy!
