Cacio e Pepe is just another reason why Italians are genius chefs! If done right, Cacio e Pepe is one of the best and easiest dishes you’ll ever make. You’ll only need good pasta, good cheese, lots of black pepper, and concentrated pasta water. You’ll end up with a complex pasta dish that’s creamy, salty, sharp, spicy and irresistible.
There’s really nothing that beats Cacio e Pepe, done the authentic way, on a cold frosty night! Have a little more fun in the kitchen by cooking along with me! Watch the video below to see the recipe in action (and for a few laughs).
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Makes: 4 medium portions
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
The Ingredients
1-pound thick spaghetti or bucatini
1 cup Parmigiano-Reggiano, finely grated*
1/2 cup Pecorino Romano, finely grated*
2 teaspoons freshly cracked black pepper**
1 cup reserved pasta water
*Plus more cheese to garnish
**Plus more black pepper to garnish
The Steps
To cook pasta: Add no more than 3 1/2 quarts of water to a large pasta pot. You want to boil as little water as possible so it becomes very starchy.
Bring water to a boil.
Add the pasta and cook it to very al dente (use box instructions). Stir the pasta frequently. Taste it often so you don’t end up with mushy pasta!
To assemble: When the pasta is done, reserve 1 cup of the boiling pasta water, and add the water to a large non-stick skillet.
Drain pasta.
Over medium heat, stir parmigiano and pecorino into the pasta water until cheese just melts, about 1 minute. Add black pepper. Stir. Add drained pasta. Toss and stir vigorously with tongs until pasta is coated and creamy.
If you see any lumps from the cheese, increase the heat and keep tossing until lumps disappear.
To serve: Plate immediately, topping with a dash more black pepper and a generous sprinkle of parmigiano and pecorino.
The Steps with Video
Have a little more fun in the kitchen by cooking along with me! Watch the video below to see the recipe in action (and for a few laughs).
Don’t forget to subscribe to my channel!
