Italian cuisine is simple yet elegant, and making an amazing gourmet-tasting meal using only pantry staples is what truly sets it apart. Cacio e Pepe is a quick, easy, 4-ingredient one-pot meal that can be easily changed by varying the ingredients and add-ons.
Ingredients for Quick and Easy Cacio e Pepe Pasta:
To make this amazing-tasting pasta dish you need:
- Spaghetti
- Pecorino Romano cheese
- Salt
- Pepper
How To Make Cacio e Pepe Pasta:
- Bring a large pot of water to a boil. Once the water boils, add a hefty pinch of salt. This salt and the salt from the cheese, is the only salt we’re adding, so be generous.
- Add the pasta and cook until al dente, following the package instructions.
- Two minutes before the pasta is done cooking, place the serving bowl on top of the pot to warm up. The bowl needs to be warm so the consistency of the sauce can be achieved.
- Reserve one cup of cooking water, drain the pasta, and transfer it to the warm bowl.
- Sprinkle some of the pecorino over the pasta, as well as a little water, and toss vigorously. Continue adding cheese/water until a creamy consistency is achieved. If you feel it is too watery, add more cheese, and too hard, add more water. A soft creamy consistency is what we’re looking for.
Serve with freshly cracked pepper on top.
What is The Best Pasta for Cacio e Pepe?
Any long pasta is good. It is generally made using spaghetti, but you can also use bucatini, tonnarelli, or fettuccine.
How To Reheat Cacio e Pepe?
Before reheating the pasta in a skillet on the stovetop, add a splash of water to the pasta.
Quick and Easy Cacio e Pepe: Authentic Taste with Just 4 Ingredients!
Equipment
- Cheese grater
- Large pot
- 2 forks
Ingredients
- 1 lb spaghetti
- Coarse salt
- 9 oz Pecorino Romano cheese, freshly grated
- Black pepper to taste, freshly ground or cracked
Instructions
- Bring a large pot of water to a boil. Once the water boils, add a hefty pinch of salt. This and the salt from the cheese, is the only salt we’re adding, so be generous.
- Add the pasta and cook until al dente, following the package instructions.
- Two minutes before the pasta is done cooking, place the serving bowl on top of the pot to warm up. The bowl needs to be warm so the consistency of the sauce can be achieved.
- Reserve one cup of cooking water, drain the pasta, and transfer it to the warm bowl.
- Sprinkle some of the pecorino over the pasta as well as a little water. Toss vigorously. Continue adding cheese and water until a creamy consistency is achieved. If you feel it is too watery, add more cheese. If you feel it is too thick, add more water. A soft and creamy consistency is what we’re looking for.
- Serve with freshly cracked pepper on top.
Nutrition
Frequently Asked Questions
How Do I Prevent the Cheese from Clumping?
Do not add too much at a time, and make sure it is finely grated. After adding the cheese, add a bit of hot water and toss vigorously until dissolved.
Can I Make Cacio e Pepe Without a Cheese Grater?
You could, but you would have to chop the cheese into very fine pieces. You might not have a very smooth sauce if the pieces are too big. It is ideal to use a grater.
What Other Cheese Can I Use if I Don’t Have Pecorino Romano?
You can use Parmigiano-Reggiano, but buy it in a block and grate it yourself. Buy real Parmigiano-Reggiano. The pre-grated cheese you find in most grocery stores has added ingredients that prevent it from melting properly.
How Do I Know When the Pasta is Cooked Al-Dente?
Cook it 1-2 minutes less than the recommended time in the package. The pasta should be cooked but still have a bite to it. Not hard, but not too soft either. When you bite into it, you should be able to barely see a white dot in the center.
How Can I Add More Flavor to Cacio e Pepe?
Add a hefty amount of salt to the boiling water and make sure you use a sharp-tasting cheese. Freshly ground or cracked pepper is vital for flavor.
