Cacio e Pepe

The Ultimate 3-Ingredient Pasta Dish

Cacio e Pepe is the definition of simple yet sophisticated. With just pasta, Pecorino Romano cheese, and black pepper, this classic Roman dish delivers incredible flavor and texture. The secret? Mastering the perfect creamy cheese sauce without any cream. It’s quick, easy, and absolutely delicious!

Why You’ll Love This Recipe?

This dish is a testament to the power of minimal ingredients. The rich, salty Pecorino Romano perfectly balances the bold black pepper, creating a velvety sauce that clings to every strand of pasta. Ready in just 20 minutes, it’s a fantastic weeknight meal or an impressive dish for guests.

Ingredient Notes

• Pasta – Traditionally made with tonnarelli, but spaghetti or bucatini work just as well.
• Pecorino Romano – The key to the dish’s salty, umami-rich flavor. Use finely grated cheese for the best results.
• Black Pepper – Freshly ground black pepper is essential for its bold, aromatic kick.
• Pasta Water – This starchy liquid helps create the silky sauce.

Step-by-Step Instructions

1. Cook the Pasta

Boil the pasta in salted water until just shy of al dente. Reserve about 1 cup of pasta water before draining.

2. Toast the Black Pepper

In a large pan, toast freshly ground black pepper over medium heat for about 1 minute until fragrant. Add a splash of reserved pasta water to bloom the pepper.

3. Make the Cheese Sauce

In a bowl, mix finely grated Pecorino Romano with a small amount of warm pasta water, stirring until a thick paste forms.

4. Combine Everything

Add the pasta to the pan with the black pepper and toss with some pasta water. Remove from heat and gradually stir in the cheese mixture, tossing vigorously to create a smooth, glossy sauce.

Expert Tips for the Best Cacio e Pepe

• Use finely grated cheese – It melts more smoothly into the sauce.
• Control the heat – Mixing the cheese off-heat prevents clumping.
• Toss, don’t stir – Vigorous tossing helps emulsify the sauce.

Serving Suggestions

Cacio e Pepe pairs beautifully with a simple green salad, crusty bread, or a glass of crisp white wine. Serve immediately for the best texture.

Storage and Reheating Tips

Storing Leftovers

Store in an airtight container in the refrigerator for up to 2 days.

Reheating Instructions

Reheat gently on the stovetop with a splash of reserved pasta water to revive the sauce.

Frequently Asked Questions

Can I use Parmesan instead of Pecorino Romano?

You can, but it will have a milder, less salty flavor.

Why is my sauce clumping?

The cheese may have been added while the pan was too hot. Try removing it from heat before mixing in the cheese.

Can I make this dish gluten-free?

Yes! Use gluten-free pasta and ensure you reserve enough starchy water to help bind the sauce.

Final Thoughts

Cacio e Pepe is proof that simple ingredients can create extraordinary flavors. It’s quick, comforting, and packed with cheesy, peppery goodness. Try it out and let me know how it turns out!

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