Cacio e Pepe
“Roman pasta of tonnarelli tossed with Pecorino Romano and black pepper, creating a creamy emulsion from starch water and cheese.”
Where it comes from
Cacio e Pepe is a classic Roman dish that exemplifies the simplicity and elegance of Italian cuisine. Dating back to ancient times, it consists of just three main ingredients: pasta, Pecorino Romano cheese, and black pepper. The surprising aspect is the technique of using starchy pasta water to create a creamy emulsion that binds the flavors together, showcasing the beauty of minimalism in cooking.
- ·Uses Pecorino Romano
- ·Emphasizes black pepper
On the Palate
Ingredients
Serves 4How it's made
4 steps · Show ↓20 min active
How it's made
4 steps · Show ↓- 110 min
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, stirring occasionally. Reserve a cup of pasta water before draining.
- 23 min
In a large pan over low heat, toast freshly cracked black pepper until fragrant. Add a ladle of reserved pasta water to the pan.
- 35 min
Add drained pasta to the pan. Gradually sprinkle in grated Pecorino Romano and Parmesan, tossing quickly to create a creamy sauce.
Watch outDon't let the cheese clump; keep tossing and add more pasta water if needed to maintain a smooth sauce.
- 42 min
Serve immediately with extra black pepper and a sprinkle of cheese on top.
