Description
Cacio e Pepe, meaning “cheese and pepper,” is a simple yet sophisticated Roman pasta dish. Giada De Laurentiis’ version enhances the traditional flavors with butter for extra silkiness, creating a rich, creamy sauce using just a few high-quality ingredients.
Ingredients
- 12 oz spaghetti, bucatini, or tonnarelli pasta
- 3 tbsp unsalted butter
- 2 tsp freshly ground black pepper
- 1 cup grated Pecorino Romano cheese
- ½ cup grated Parmesan cheese
- 1 ½ cups reserved starchy pasta water
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente. Reserve 1 ½ cups of pasta water before draining.
2. Toast the Black Pepper
- In a large skillet, melt 1 tbsp of butter over medium heat.
- Add the freshly ground black pepper and toast for about 1 minute, until fragrant.
3. Create the Sauce
- Pour 1 cup of reserved pasta water into the skillet with the toasted pepper. Bring to a simmer.
- Reduce heat to low and add the remaining butter.
- Gradually add the grated Pecorino Romano and Parmesan, stirring continuously to create a smooth, creamy emulsion.
4. Toss the Pasta
- Add the drained pasta to the skillet and toss vigorously to coat in the sauce.
- If the sauce is too thick, add a little more pasta water until the desired consistency is reached.
5. Serve Immediately
- Divide the pasta among plates and garnish with additional grated cheese and black pepper.
- Serve hot and enjoy!
Notes
- Use freshly grated cheese: Pre-grated cheese contains anti-caking agents that prevent proper melting.
- Toss vigorously: This helps emulsify the sauce and prevents clumping.
- Adjust consistency: Add more pasta water if the sauce thickens too quickly.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian