Cacio e Pepe: The Classic Roman Pasta Dish You Need to Try

 

I wanted something quick, simple and easy to make for my dinner today and so I decided to try a pasta dish that I had been wanting to try for a very long time.

Cacio e pepe is a traditional Italian pasta dish that has gained popularity all over the world in recent years. The name translates to "cheese and pepper," which perfectly describes the simple yet flavorful ingredients used to make this classic dish. 

For inspiration I turned to The Hungry Bluebird. I had seen her recipe on Pinterest and bookmarked it. I adapted it to make only 2 delicious servings, which was plenty enough for me to enjoy today, with an additional serving for another time.

 

This is a dish which originated in Rome, where it was traditionally served with long, thin pasta such as spaghetti or tonnarelli. It is created simply by cooking the pasta until it is al dente, then tossing it with a mixture of grated pecorino Romano cheese, freshly ground black pepper, and a bit of the starchy pasta water.

It is believed to have been created by shepherds who would bring pecorino cheese and black pepper with them into the fields. They would mix these ingredients with pasta and cooking water to create a simple and hearty meal. 

 

The end result is a creamy, cheesy sauce that perfectly coats the pasta. Rich and delicious with a subtle heat from the pepper. 

Despite its simplicity, cacio e pepe is a dish that does require a bit of finesse to get it just right. The cheese and pasta water need to be emulsified to create a smooth sauce, and the pepper needs to be freshly ground to ensure maximum flavor.

WHAT YOU NEED TO MAKE CACIO E PEPE

Cacio e Pepe is a dish that has been enjoyed in Rome for centuries. It is an incredibly simple dish using very simple ingredients. (Note: Measurements are given for two people. To feed more, simply double or triple the ingredients required.)

• 1/2 pound dry spaghetti noodles (8 ounces/227g)
• 2 TBS best quality extra virgin olive oil
• 1 tsp freshly ground coarse black pepper
• scant cup (160g) finely grated Pecorino Romano Cheese (reserve 2 heaped TBS for serving)

 

The key ingredients in Cacio e Pepe are pasta, pecorino cheese, black pepper, and cooking water.  With such simple ingredients you want to use the best that you can afford to buy.

The pasta used is typically a long, thin variety such as spaghetti or bucatini. Today I chose to use spaghetti.  

The cheese is traditionally pecorino Romano, a hard and salty cheese made from sheep's milk. Freshly ground black pepper is added to the dish to give it a spicy kick.

Do make sure you grind your own pepper either in a pepper mill or with a mortar and Pestle.  Also, make sure to grate your own cheese if possible.  These two simple things will give you the best and the tastiest results.

 

HOW TO COOK CACIO E PEPE

A step by step guide.  Its simple really. Its the simple things in life I find that are the tastiest!

Cook the dry spaghetti in a large pot of lightly salted boiling water until al dente. (mine took 11 minutes.)

While the spaghetti is cooking, heat the olive oil in a large heavy bottomed skillet over medium high heat until shimmering. Add the pepper and cook until very fragrant, a minute or two.

Drain the spaghetti, reserving 3 fluid ounces (85g) of the cooking water. (you may need more so reserve about 1/2 cup /4 ounces/ 120ml) Add the cooking water to the pan of oil and pepper. Bring to the boil.

Add the spaghetti with tongs, sprinkle with most of the cheese, reserving some for garnishing and serving.

Toss together until the pasta is well coated and creamy with no discernable lumps of cheese, adding more pasta water if needed.

Transfer to heated pasta bowls and garnish with additional cheese and ground black pepper. Serve hot.

 

TIPS AND TRICKS 

•  Use freshly grated Pecorino Romano cheese for the best flavor. 
• Reserve enough pasta water to loosen the sauce if it becomes too thick. 
• Use tonnarelli or rigatoni instead of spaghetti or bucatini for a different texture. 
• Toast the black pepper in the oil before adding any butter (if using, my recipe used no butter) for a more intense flavor. 
• Use a good quality extra-virgin olive oil for the best taste. 

Overall, cacio e pepe is a simple yet delicious pasta dish that can be made in under 30 minutes. With a few simple ingredients and techniques, anyone can make a perfect creamy sauce that coats the pasta.

 

 SOME VARIATIONS OF CACIO E PEPE

This really is a classic, and very popular Roman pasta dish. While the traditional recipe calls for just a few simple ingredients, there are many variations of this dish that incorporate additional flavors and ingredients. Here are a few popular variations of Cacio e Pepe: 

Cacio e Pepe with Truffle 

Truffle is a luxurious addition to any dish, and Cacio e Pepe is no exception. To make this variation, simply shave fresh truffle over the top of the pasta before serving. Alternatively, you can use truffle oil to add a subtle truffle flavor to the dish. 

 

Cacio e Pepe with Pancetta and Peas 

Pancetta and peas are a classic combination that work beautifully with the flavors of Cacio e Pepe. To make this variation, cook diced pancetta in a pan until crispy, then add in a cup of frozen peas and cook until heated through. Toss the pancetta and peas with the cooked pasta and Cacio e Pepe sauce for a delicious twist on the classic dish. 

Cacio e Pepe Mac and Cheese 

For a comforting and indulgent twist on Cacio e Pepe, try making it into a mac and cheese. Simply cook your favorite pasta shape and toss it with a creamy cheese sauce made with parmesan and pecorino romano, and plenty of black pepper. This variation is perfect for a cozy night in or a comforting meal on a cold day. 

 

Overall, Cacio e Pepe is a versatile dish that can be customized to suit your tastes. Whether you prefer it traditional or with a twist, this classic pasta is sure to please, especially if you are as much of a pasta lover as I am!

I really enjoyed this, and in all truth (very naughtily) I kept digging into the second serving for just one more bite. I seriously doubt that there is enough left to make a whole serving.   I am so bad when it comes to pasta and cheese! I just can't help myself!

This made for a really delicious and incredibly simple supper!  I made myself a salad to enjoy on the side and the carbaholic in me was really wishing that I had some crusty bread or garlic bread as well. Old habits die hard!

I am no stranger to pasta here in the English Kitchen. Some other simple pasta dishes which I really enjoy and think you might also enjoy are:

PASTA E PISELLI- Loosely translated, pasta and peas, this simple recipe is fabulously tasty, as well as being quick and easy to make.  The recipe calls only for a short cut pasta, frozen peas, chopped onion, water and some cheese. Such simple ingredients, such a tasty recipe.  It really IS the simple things in life that we enjoy most!

MARTHA STEWART'S ONE PAN PASTA - Another recipe adapted and sized for just two people, everything in this dish cooks all in the one pan, even the pasta. No fuss, no muss.  There is no having to drain this or that.  The water, some cherry tomatoes, etc. all condense along with the starch from the pasta cooking to create a lush and delicious sauce everyone always enjoys!

Yield: 2

Author: Marie Rayner

Cacio e Pepe (for two)

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

A simple and satisfying bowl of pasta. A truly classic Roman pasta dish.

Ingredients

• 1/2 pound dry spaghetti noodles (8 ounces/227g)
• 2 TBS best quality extra virgin olive oil
• 1 tsp freshly ground coarse black pepper
• scant cup (160g) finely grated Pecorino Romano Cheese (reserve 2 heaped TBS for serving)

Instructions

1. Cook the dry spaghetti in a large pot of lightly salted boiling water until al dente. (mine took 11 minutes.)
2. While the spaghetti is cooking, heat the olive oil in a large heavy bottomed skillet over medium high heat until shimmering. Add the pepper and cook until very fragrant, a minute or two.
3. Drain the spaghetti, reserving 3 fluid ounces (85g) of the cooking water. (you may need more so reserve about 1/2 cup /4 ounces/ 120ml) Add the cooking water to the pan of oil and pepper. Bring to the boil.
4. Add the spaghetti with tongs, sprinkle with most of the cheese, reserving some for garnishing and serving.
5. Toss together until the pasta is well coated and creamy with no discernable lumps of cheese, adding more pasta water if needed.
6. Transfer to heated pasta bowls and garnish with additional cheese and ground black pepper. Serve hot.

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