Master the art of making this iconic Roman dish.
Toasting cracked black pepper in oil enhances its floral and spicy flavors, making this pasta irresistible. Work quickly and stir with energy when combining the sauce and pasta to achieve a dish that’s perfectly creamy and cheesy.
Instructions:
Step 1:
In a medium skillet, heat olive oil and cracked black pepper over medium-low heat until the pepper begins to sizzle, about 2 minutes. Remove from heat.
Step 2:
Add pasta to a large skillet and pour in enough water to fully cover it (approximately 4 cups). Bring to a boil, season with 1/2 teaspoon of salt, and cook for 7 to 10 minutes, stirring and separating the pasta with tongs until it’s just tender.
Step 3:
Mix 1/4 cup of pasta water into the pepper oil, then use tongs to transfer the cooked pasta to the skillet. Toss the pasta while adding the cheeses and 1 to 2 tablespoons of additional pasta water. Stir vigorously until the cheese melts, forming a creamy sauce that coats the pasta. Adjust the seasoning with salt and more black pepper to taste.
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FAQs about Cacio e Pepe
- What type of pasta works best for Cacio e Pepe?
Traditional Cacio e Pepe is made with spaghetti, but you can also use other long pasta varieties like bucatini or tonnarelli. - Can I use pre-ground black pepper instead of cracked black pepper?
Cracked black pepper is highly recommended as it provides a bolder flavor and better texture. Pre-ground pepper may not deliver the same aromatic kick. - What cheeses should I use for Cacio e Pepe?
The dish is traditionally made with Pecorino Romano, but you can mix in Parmesan cheese for a milder flavor if desired. - Why is pasta water important in this recipe?
Pasta water contains starch, which helps bind the sauce to the pasta and creates a smooth, creamy texture. Avoid draining all the water before reserving some for the sauce. - How can I prevent the cheese from clumping?
Make sure to toss the pasta vigorously while adding the cheese and pasta water. Working quickly and stirring continuously helps the cheese melt evenly into a creamy sauce.