Authentic Italian Cacio e Pepe Recipe

Ingredients

200g spaghetti
2 teaspoons of coarsely ground black pepper
1 1/2 cups (roughly 120g) of Pecorino Romano Cheese, finely grated
1/2 cup (roughly 60g) of Parmigiano Reggiano, finely grated
Reserved pasta water

Steps and instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 9 minutes. Drain and reserve some pasta water.
Meanwhile, toast the pepper in a large, dry skillet over medium heat, until you start to smell the fragrance, about 1 minute. Remove the skillet from heat.
Once the pasta is ready, transfer it to the skillet with toasted pepper using tongs, making sure to let most of the water drip back into the pot. Save the pasta water.
Stir 1 to 2 tablespoons of the reserved pasta water into the skillet.
Gradually add half of the Pecorino Romano cheese to the skillet, constantly stirring and tossing the pasta until the cheese is melted. Add some more pasta water if necessary.
Repeat the process with the remaining Pecorino Romano and then Parmigiano Reggiano, until you get a creamy consistency that coats the spaghetti.
Serve hot with an extra sprinkle of Pecorino or Parmigiano and a pinch of black pepper.

Tools for making

Large pot - For boiling the spaghetti
Skillet - To toast the black pepper and combine the pasta with the cheese
Tongs - For transferring the cooked spaghetti to the skillet
Grater - To finely grate the Pecorino Romano and Parmigiano Reggiano cheeses

Recipe variations

Adding cooked bacon or pancetta for a smoky and savory twist
Incorporating sautéed mushrooms for an earthy flavor
Using a mix of different cheeses such as Grana Padano or Asiago
Adding a splash of white wine to the sauce for extra depth of flavor
Using whole wheat or gluten-free spaghetti for a healthier option
Experimenting with different types of pepper like pink peppercorns or Sichuan peppercorns for unique flavor profiles
Adding some crushed red pepper flakes for a spicy kick

Recipe overview

Cacio e Pepe is a classic Italian dish that combines simplicity with a burst of flavor in every bite. The recipe's name, which translates to "cheese and pepper," speaks volume to its simplicity, hailing from the Italian region of Lazio. Despite the minimal ingredients, this dish is renowned for its rich, comforting, and creamy taste. All you need to bring this Roman classic to your table are spaghetti, Pecorino Romano, Parmigiano Reggiano, and a good amount of freshly ground black pepper. Preparing this dish requires careful balance and timing, but with this step-by-step guide, you'll master this Italian staple in no time. Get ready for a culinary journey to Italy, right from your kitchen!

Common questions

Can I use a different type of pasta?
Yes, you can use other long pasta shapes like fettuccine or linguine as a substitute for spaghetti. Just make sure to adjust the cooking time accordingly.
Can I use pre-ground black pepper?
While freshly ground black pepper is recommended for the best flavor, you can still use pre-ground black pepper if that's what you have on hand.
What can I substitute for Pecorino Romano cheese?
If you can't find Pecorino Romano cheese, you can substitute it with Parmesan cheese. However, note that the taste will be slightly different.
How do I know when the pasta is cooked al dente?
To test if the pasta is cooked al dente, take a piece and bite into it. It should be cooked through but still have a slight firmness in the center.
How can I make the dish creamier?
If you prefer a creamier consistency, you can add a little more reserved pasta water to the skillet while melting the cheese. This will help create a smoother sauce.
Can I add other ingredients to the dish?
While the traditional recipe calls for just pasta, cheese, and black pepper, you can add other ingredients if desired. Some popular additions include pancetta, garlic, or even sautéed mushrooms.

Serving dishes and utensils

Large pot - for boiling the spaghetti
Skillet - for toasting the pepper and tossing the pasta
Tongs - for transferring the cooked pasta to the skillet
Grater - for finely grating the Pecorino Romano and Parmigiano Reggiano

Origin stories

Cacio e pepe is a testament to the beauty of Italian simplicity. Dating back to Ancient Roman times, this dish literally translates to "cheese and pepper", two of its core ingredients. The third, pasta, completes this minimalist symphony of flavors. The beauty of cacio e pepe lies not in complexity, but in the harmonious marriage of simple, high-quality ingredients. Traditionally made by shepherds, the hearty pecorino cheese and pepper were chosen for their long shelf lives, and the pasta was added for sustenance. Today, it stands as a proud emblem of Roman cuisine, served in homes and restaurants throughout Italy and beyond, a whisper of history echoing across the ages, captured in the twirl of a fork.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.