Cacio e Pepe (Ancient Rome/Italy)
Do as the ancient Romans did and give this classic a try. Black pepper, Pecorino Romano and spaghetti combine into a simple and delicious pasta dish. Don't you dare add butter or cream.
Equipment
- Normal Kitchen Utensils
- Tongs Recommended
Ingredients
- 1/2 Lb Spaghetti
- 4 Oz Pecorino Romano Cheese About 1 1/3C, Grated Fresh
- 2 tsp Black Pepper Ground Fresh, Coarse
- Salt and More Pepper to Taste
Instructions
- Set a large pot of water to boil for your pasta.
- Once boiling, salt the water heavily and add the spaghetti. The water should be salty "like the ocean".1/2 Lb Spaghetti
- Boil the pasta to al dente based on the package instructions.
- About 7 minutes before the pasta is finished, place a large frying pan over medium-high heat. Freshly grind all 2 tsp of pepper (coarse grind) into the pan. Toast the pepper for 3 minutes to bring out the oils.2 tsp Black Pepper
- Add 1/2 C of the pasta water to the pan with the pepper and cook, stirring constantly, until the pasta has finished boiling. The starches in the pasta water should start to thicken with the pepper to begin forming a sauce.
- Reserve another 1 C of pasta water in case you need it. Either use tongs (or a fork) to transfer the pasta from its pot to the pan with the pepper, or strain it very quickly and add it to the pan with the pepper. The goal is to make sure the spaghetti is still a little wet when it is added to the pepper. Note: I really recommend transferring the pasta with tongs (or a fork) because you want to have as much leftover pasta water as possible. You can always pour out the extra later.
- Add another 1/4 C of the pasta water, turn off the heat and begin stirring the pasta. Add half of the cheese, stirring constantly.4 Oz Pecorino Romano Cheese
- Continue to stir the pasta mixture until the cheese melts into the sauce. Add the rest of the cheese and stir until it is melted into the sauce. If the pasta begins to look dry, add 1/4 C more pasta water.
- Once the cheese, pepper and pasta water meld together into a smooth sauce, the dish is complete. Test for salt, but it should not need any. Serve immediately, garnished with some more pecorino and fresh cracked pepper.
Notes
Like the majority of Italian cooking, this dish showcases the quality of ingredients. You can get by with pre-grated pecorino, but the fresh stuff takes it to a new level. The same is especially true for freshly cracked pepper. Cacio e Pepe will show you black pepper like you have never tasted it before; and the aroma of toasting black pepper is otherworldly.
If you are unsure what 2 tsp of ground pepper looks like, grind it onto a plate or napkin and then measure with a measuring spoon.
Note: you may be notified of your transgressions, but you can get away with parmesan cheese in substitution for pecorino.
It isn’t traditional, but this pasta is awesome with the juice of half a lemon mixed in.