Cacio e Pepe Recipe

There’s a particular joy in creating a dish that brings the family together, especially one that’s steeped in tradition yet so simple and elegant. Cacio e Pepe, a classic Roman pasta dish, epitomizes the magic of using just a few high-quality ingredients to produce something truly spectacular. Its creamy, peppery, and cheesy allure makes it a perfect choice for a cozy family dinner or a special occasion. Imagine gathering around a rustic wooden table, with a side of crusty Italian bread and a glass of your favorite white wine. This recipe reminds us that great cooking is all about simplicity, creativity, and the joy of sharing meals with loved ones.

Recipe Summary

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 400g spaghetti
• 1 1/2 cups Pecorino Romano cheese, finely grated
• 2 tablespoons freshly cracked black pepper
• Salt, for pasta water
• 2 tablespoons unsalted butter (optional for extra creaminess)

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water and then drain the spaghetti.
2. In a large skillet over medium heat, toast the freshly cracked black pepper for 1-2 minutes until fragrant.
3. Reduce heat to low and add 1/2 cup of the reserved pasta water to the skillet. Stir to combine.
4. Add the cooked spaghetti to the skillet and toss to coat evenly with the pepper mixture.
5. Remove the skillet from the heat before adding the finely grated Pecorino Romano cheese. Toss continuously until the cheese melts and coats the pasta, adding more reserved pasta water as needed to achieve a creamy consistency.
6. If desired, stir in 2 tablespoons of unsalted butter for an extra creamy texture.
7. Serve immediately, garnished with an extra sprinkle of Pecorino Romano cheese. Enjoy hot with crusty bread and a glass of white wine.

Helpful Tips

• Use freshly cracked black pepper for the best flavor and aroma.
• Grate the Pecorino Romano cheese just before cooking to ensure it melts smoothly.
• If you don’t have Pecorino Romano, you can substitute it with Parmesan cheese, though the flavor will differ slightly.
• For a gluten-free version, use your favorite gluten-free pasta.

Storage Instructions

Cacio e Pepe is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or milk to help revive the creamy sauce.

Pairings

This deliciously simple Cacio e Pepe pairs wonderfully with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. Serve it alongside a fresh green salad and some crusty Italian bread to round out the meal.

At Zynahz, our mission is to bring joy and creativity into every kitchen. There’s nothing quite like the satisfaction of a home-cooked meal shared with those you love. We hope you are inspired to try this Cacio e Pepe recipe and share your culinary experience with us. Don’t forget to pass this recipe on to friends and family, and explore more delightful dishes on Zynahz. Follow us on social media, and sign up for our newsletter for more inspiration. Happy cooking!