Teresa's Recipes
Cacio e Pepe
Cacio e Pepe, translating to 'cheese and pepper,' is a timeless Roman pasta dish that celebrates the art of simplicity. With just a handful of ingredients, this dish delivers a rich, creamy flavor that's peppered with warm, aromatic spice. Originating from the rustic kitchens of ancient Rome, Cacio e Pepe was a favored meal among shepherds due to its ease of preparation and the availability of its key ingredients. Each bite brings forth a nostalgic taste of Italian culinary heritage, making it the perfect dish for gatherings, romantic dinners, or a comforting weeknight meal. Add a touch of freshly cracked black pepper and a shower of Pecorino Romano cheese for a dish that is both comforting and elegant.
Ingredients
- 400g Spaghetti
- 4 tablespoons Unsalted butter
- to taste Salt
- 2 teaspoons, plus more for garnish Freshly ground black pepper
- 1 1/2 cups, finely grated Pecorino Romano cheese
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 500
- Fat: 20g
- Carbs: 65g
- Protein: 20g
- Sodium: 350mg
- Sugar: 1g
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes.
- While the pasta is cooking, finely grate the Pecorino Romano cheese and set it aside. Ensure it is grated finely for optimal melting.
- Once the pasta is cooked, reserve 2 cups of the pasta water and then drain the spaghetti in a colander.
- In the same pot used for the pasta, melt the unsalted butter over medium heat. Add the freshly ground black pepper and sauté for about 1 minute to bloom the flavors.
- Pour 1 1/2 cups of the reserved pasta water into the pot and bring to a gentle simmer.
- Reduce the heat to low, and add the drained spaghetti to the pot. Stir and toss vigorously to coat the pasta completely with the butter and pepper mixture.
- Gradually add the finely grated Pecorino Romano cheese, stirring continuously until the cheese melts and the sauce becomes creamy. If the sauce is too thick, add more reserved pasta water a little at a time until your desired consistency is achieved.
- Taste and adjust seasoning with additional salt or pepper as needed.
- Serve immediately, garnished with extra grated Pecorino Romano and a sprinkle of black pepper for an extra kick.
Tips
- For a twist, try adding sautéed garlic or shallots for added depth of flavor.
- If you prefer a spicier version, add a pinch of red pepper flakes while sautéing the pepper.
- Experiment with different pasta shapes like bucatini or fettuccine for a unique texture.