Here’s a classic recipe for Cacio e Pepe, a simple and delicious Italian pasta dish:
Ingredients:
- 12 oz (340g) spaghetti or bucatini
- 1 cup freshly grated Pecorino Romano cheese
- 1 tbsp freshly ground black pepper (or to taste)
- 1 tbsp unsalted butter (optional, for added creaminess)
- Salt (for pasta water)
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions.
- Before draining, reserve about 1 to 1 1/2 cups of the starchy pasta water.
- Toast the Pepper:
- While the pasta is cooking, heat a large skillet over medium heat. Add the freshly ground black pepper and toast it for about 1 minute until fragrant. This step enhances the pepper’s flavor.
- If using butter, add it to the skillet and let it melt, mixing it with the toasted pepper.
- Create the Sauce:
- Reduce the heat to low. Add about 1/2 cup of the reserved pasta water to the skillet with the pepper. Stir to combine.
- Gradually add the grated Pecorino Romano cheese to the skillet, tossing the pasta and cheese together until a creamy sauce forms. Add more pasta water as needed to reach the desired consistency.
- Combine and Serve:
- Add the drained pasta to the skillet and toss to coat it evenly with the sauce. Continue tossing and adding pasta water until the pasta is well coated and the sauce is creamy and smooth.
- Serve immediately, garnished with extra black pepper and grated Pecorino Romano if desired.
Cacio e Pepe is a quick and elegant dish that highlights the simplicity of Italian cuisine. The combination of the sharp, salty Pecorino Romano with the bold flavor of black pepper creates a rich and satisfying meal.