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12
Dec

Pasta Cheese and Pepper

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Pasta Cheese and Pepper or Pasta Cacio e Pepe is a quintessential Roman pasta dish with a history that dates back to ancient times. The name itself reflects the simplicity of the dish. “Cacio” means cheese (typically Pecorino Romano cheese), and “pepe” means pepper. This classic Italian pasta is a prime example of the Roman tradition of using just a few high-quality ingredients to create a flavorful and satisfying meal. Its roots are deeply embedded in Roman cuisine, where the combination of cheese and pepper is a beloved and timeless flavor.

Difficulty

  • Easy

Wine Pairings

  • Not Available

Servings For :

  • 2-4 People

Timing

  • Approximately 15 minutes of preparation and cooking

Cost

  • Inexpensive

Italy Region

  • Lazio

Calories

  • Not Available

Ingredients

  • 320-350 g of spaghetti (or other pasta of your choice)
  • 1 1/2 cups (about 150 g) of Pecorino Romano cheese, finely grated
  • Freshly ground black pepper
  • Salt
  • Extra Pecorino Romano for serving (optional)

Preparation

  1. Start by boiling a large pot of salted water. When the water is boiling, add the spaghetti and cook according to the package instructions until it is al dente. Remember to reserve about 1 cup of pasta cooking water before draining the pasta.
  2. While the pasta is cooking, prepare the sauce. In a mixing bowl, combine the finely grated Pecorino Romano cheese and a generous amount of freshly ground black pepper. How much pepper you add is a matter of personal preference, but the dish is traditionally quite peppery.
  3. Once the pasta is al dente, drain it, but do not shake off all the water. It’s essential to retain some of the cooking water as it will help create the creamy sauce.
  4. Transfer the drained pasta to a large pan or skillet. Over low heat, add the cheese and pepper mixture and a bit of the reserved pasta cooking water. Stir vigorously and continuously until the cheese melts and combines with the water to create a creamy and slightly thick sauce. The pasta should be well-coated.
  5. Taste the Pasta Cacio e Pepe and adjust the seasoning with more pepper if desired. Keep in mind that Pecorino Romano cheese is naturally salty, so additional salt is usually not needed.
  6. Serve the Pasta Cacio e Pepe immediately. You can garnish with extra Pecorino Romano cheese and more black pepper if you like.
  7. Enjoy this classic Roman dish, savoring the wonderful combination of cheese and pepper in every bite.

Pasta Cacio e Pepe is a testament to the beauty of simplicity in Italian cuisine, and it’s a delight for anyone who appreciates the exquisite flavors of Pecorino Romano cheese and black pepper.

And pepper, creating an irresistible pasta dish.

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