I’ve been to Italy a handful of times, but my love affair with Cacio e Pepe didn’t start in the amazing restaurants of Rome, even though that’s where they say this dish originated. It was during a cooking class at a local restaurant that I first had this incredibly delicious and surprisingly simple pasta. Let me tell you, it was love at first bite! I couldn’t believe that something so wonderful had escaped me for so long. It is now a welcomed regular dish in my house, and I am sure it will make its way to your table often too.
Love at first bite
My community college offers cooking classes at local restaurants through a program called A Taste of Westchester. It is a beautiful partnership as “students” (a.k.a. hungry adults who love to eat out) get to learn some tricks of the trade while simultaneously supporting small businesses. These classes are taught by enthusiastic chefs who welcome the opportunity to interact with patrons and showcase their best dishes. Check and see if there is something similar in your area because it really is a ton of fun. A few years ago, I took a class with my mom at an Italian restaurant overlooking that I had never been to before. The chef went wild with the menu and proudly announced that we were going to prepare five pasta dishes. At first I thought that there was no way we would be able to complete the menu in the slotted two hour class time, but I soon learned that the recipes he had chosen all fit into the “simple, quick and delicious” category—one of everybody’s favorite for mid-week meals when time is of the essence. The standout of the night was Cacio e Pepe. One bite and all us “students” were drooling for more. I have made it countless times since, perfecting the method I learned that night while tweaking the classic recipe ever so slightly (there’s not a lot to tweak) using less butter and more pepper.
Cacio e Pepe’s simple ingredients
What makes this recipe so appealing is that it calls for only a few basic ingredients and comes together in a flash. Here’s what you need to know about each ingredient to ensure your Cacio e Pepe is top notch:
1) Pasta. You want to use a long pasta. Spaghetti works great, but if you want to up your game, get some bucatini (this can be a bit harder to find). And if you really want to up your game, use fresh pasta. I usually use spaghetti because that’s what’s in my pantry, but sometimes I make the trip to the local Italian market and get my hands on some fresh bucatini. I have tried this recipe with linguine and it just doesn’t come out the same, so stick with a long, thin variety.
2) Freshly ground pepper. This is the key ingredient to this dish. I love pepper, which is probably why I am obsessed with this pasta. Make sure to use freshly ground pepper for this recipe; in fact, you should be using freshly ground pepper whenever possible. If you are looking for a pepper grinder, I use this inexpensive one from Amazon (affiliate link) and it works great. So, get yourself a small plate, start grinding and just when you think you have enough, grind some more! I always use 1 tablespoon of pepper, but that might be a bit much for the non-pepper obsessed. Going with ¾ of a tablespoon is perfectly fine. You can always up the pepper after you’ve sampled, so if you’re unsure go with less and add more if you would like.
3) Unsalted butter. Traditionally this recipe calls for more butter so feel free to add another tablespoon, but I think it is decedent enough as is. I don’t cook with butter often, as I prefer extra virgin olive oil, however, for this recipe, butter is essential. You can of course use salted butter if that’s what you have or prefer.
4) Cheese. You want to use a strong flavored cheese for this dish. “Cacio” of Cacio e Pepe means Pecorino Romano in the local Roman dialect, so if you’re going for authenticity, buy yourself some grated Pecorino. I buy Pecorino Romano by the Costco sized bag. I love it way more than Parmesan and throw it into everything I cook. If you have Parmesan you can certainly use that, just keep in mind that this dish won’t be as flavorful as it could be. Since you want the cheese to melt nice and evenly and not be clumpy, use either finely shredded or grated cheese. Grating the cheese yourself will always give you the best results, but I usually use my fridge stash since it’s so easy.
5) Pasta water. This pasta really has no sauce per say making the pasta water a key element. After boiling the pasta, the water will be starchy, and this is exactly what you want. When mixed with the cheese and butter, it will give the pasta a creaminess that is so irresistible you won’t believe it’s just some starchy water. In fact, for an even better result, use less water than the box directions call for, as this will increase the starchiness of your reserved pasta water. To “catch” your pasta water, you can simply put a glass-measuring cup underneath your strainer. I use tongs to transfer my pasta into the skillet and then add the amount of reserved pasta water I want right from the pot.
Get cooking (and pepper grinding)!
If you like freshly ground pepper, I promise that you are going to love this pasta. Since you more than likely already have all the ingredients, why not make it tonight? And if you are looking for more pasta ideas, try this Mushroom Cream Sauce; it goes great with mushroom or cheese ravioli. It’s another simple meal packed with flavor. I also love this Pasta with Mushrooms, Chickpeas and Sun-Dried Tomatoes which combines some of my favorite flavors. Or have you ever substituted pasta with Roasted Spaghetti Squash? It is a great low carb alternative (just don’t try it with this recipe…it just doesn’t do the trick!). As always, let me know what how your Cacio e Pepe comes out by leaving a comment below. Enjoy! Buen provecho!
Cacio e Pepe (Cheese and ground pepper pasta)
Ingredients
- salt (for pasta water)
- 8 oz pasta (spaghetti, bucatini or similar)
- ¾ – 1 tbsp freshly ground pepper *see note below*
- 2 tbsp unsalted butter, cut in half
- ⅔ cup grated or shredded Pecorino Romano or Parmesan *see note below*
- ¾ cup reserved pasta water (you may not use it all)
Instructions
- Bring salted water to boil and cook pasta to al dente according to package directions. Drain, reserving about 1 cup of pasta water (*see note below*).
- Meanwhile, in a large skillet, melt butter over medium heat. Add pepper and cook for about 2 minutes until toasted, stirring often. Transfer the cooked pasta to the skillet and add a ½ cup of reserved pasta water. Turn up the heat and cook until the pasta water has mostly boiled off adding more water little by little if you feel it is too dry. Remove from heat, add cheese and toss with tongs until the cheese is melted. Serve immediately.
Notes
- Pecorino Romano cheese will give you a full more flavorful result than Parmesan, but both are delicious.
- If this is your first time making this dish, start with ¾ tablespoon of pepper and add more after tasting. I love pepper, so I think a full tablespoon results in a superb Cacio e Pepe, but you decide how much works for you.
- I usually use tongs to transfer pasta into skillet and then add the amount of reserved pasta water I want right from the pot. If you use a strainer, simply put a glass-measuring cup underneath to catch the pasta water.
