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Cacio e Pepe
Cacio e pepe is a classic Roman pasta. Its glossy sauce consists of two main ingredients: black pepper and Pecorino Romano cheese. The traditional dish can be tricky to prepare, so I add a little butter to my recipe to help the sauce come together. It's easy and delicious!
👥 3 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 5 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●skillet
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente.
2
Meanwhile, heat a large skillet (a 10-inch nonstick pan works well) over medium heat. Add the butter and pepper and cook for ⏱️ 30 seconds, or until the butter is melted. Remove the pan from the heat.
3
When the pasta is just al dente, use tongs to transfer it directly from the pot to the skillet with the butter mixture. Add ⅓ cup pasta water and toss to combine. Add half the cheese and toss to coat. Add the remaining cheese and continue tossing until the cheese forms a glossy sauce that lightly coats the pasta. If needed, add a few more tablespoons of pasta water as you toss to help the cheese melt into a smooth, creamy sauce.
4
Serve immediately, topped with more freshly ground black pepper and cheese.
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