Description
Classic Italian pasta dish Cacio e Pepe features simple ingredients—spaghetti, butter, pecorino cheese, and freshly cracked black pepper—combined to create a creamy, flavorful sauce with minimal effort, ideal for a quick and satisfying meal.
Ingredients
Scale
Pasta
- 8 oz. spaghetti noodles
- 1 teaspoon salt
Sauce
- 4 tablespoons salted butter, cut into pieces
- 1 cup finely grated pecorino or parmesan cheese
- 1-2 teaspoons freshly cracked black pepper
Instructions
- Boil Pasta: Add 1 teaspoon of salt to a large pot of boiling water. Cook the spaghetti noodles according to package instructions until al dente, which usually takes about 8-10 minutes.
- Reserve Pasta Water: Before draining the pasta, scoop out 2 cups of the hot, starchy pasta water and set it aside. Then drain the remaining water from the pasta and discard it.
- Add Butter and Water: Return the pot to the stove, add the butter along with 1 cup of the reserved pasta water and the drained pasta. Swirl gently over low heat to combine the butter and water, allowing the butter to melt evenly.
- Add Cheese and Pepper: As the butter melts, sprinkle half of the grated cheese and 1 teaspoon of freshly cracked black pepper into the pasta. Stir continuously to create a creamy sauce as the cheese melts and blends with the butter and pasta water.
- Finish Sauce: Add the remaining cheese and additional pepper to taste. Stir thoroughly until the sauce is smooth and the cheese has fully melted, coating each strand of pasta beautifully.
- Serve: Plate immediately while hot. Optionally, garnish with extra cheese, a pinch of salt, or more black pepper according to your preference to enhance flavor.
Notes
- Use freshly cracked black pepper for best flavor and aroma.
- For a creamier sauce, adjust the amount of pasta water to achieve desired consistency.
- Pecorino Romano is traditional, but Parmesan can be used as a milder alternative.
- Serve immediately as the sauce thickens and solidifies as it cools.
- Do not overcook pasta; al dente texture is ideal for sauce adherence.
