Cacio e Pepe (Cheese and ground pepper pasta)
This incredibly simple pasta packs a lot of flavor with just a few basic ingredients. If you like freshly ground pepper, you need to try this dish today!
Servings: 2
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.