Cacio e Pepe

Cacio e Pepe in Italian literally means “cheese and pepper.” This pasta is incredibly simple with the least ingredients but it’s sooo delicious and filling. It’s so creamy without any cream! This recipe will always give you the creamiest cheesiest and most flavorful pasta! I followed some tips I learnt in my Italian trials about the cheese ratio and got this insane pasta. My favorite pasta to use in this is spaghetti but it works with anything! It’s ready in minutesssss and a must try!
Happy Cooking! ♥️

Servings: 5-6 servings

Prep Time: 10 mins

Cooking Time: 10 mins

Total Time: 20 mins

Ingredients: 

• 1 1/2-2/3 cup pecorino romano grated

• 1/2 cup Parmesan grated 

• 1/2-1/3 tsp peppercorns 

• 10-12 oz Spaghetti  

• 1/2-1 tsp Salt as per taste 

• Pasta water 

Directions: 

1. In a pan bring water to a boil and add 1/2 tsp salt. Add a little less water than you normally would to boil pasta so that the pasta water is starchy and helps to bind the cheese and make the sauce better. When water comes to a boil, add the pasta and let it boil till al dente. You should not over boil the pasta as it will cook in the pan as well and become mushy. Drain the pasta and reserve all pasta water.

2. Coarsely grind peppercorns using a mortar and pestle.

3. In a pan on medium heat, add the ground peppercorns and roast it. Keep moving it around so that it doesn’t burn.

4. Once you can smell it, add 1/2 cup pasta water. Mix it with the pepper.

5. Add the boiled pasta and toss it in the pan. I like to use tongs to toss it.

6. Add about 1/2-1 cup of the pasta water to the grated cheeses and mix till it forms a runny sauce.

7. Pour it over the pasta and toss it together. Add upto 1/4 cup pasta water if needed- mostly isn’t. Add salt if needed. Cheese is salty (and you have salt in the pasta water) so you might not need additional salt.

8. Toss the pasta till it is well coated in the cheese pepper sauce.

9. Serve warm and enjoy!

Notes/Tips:

• Be sure to use less water to boil the pasta to get starchy water. If you don’t get starchy water the sauce won’t thicken up as well. Starchy water helps getting a rich buttery creamy sauce.

• The ratio of both the cheese is something that takes the flavor to the best level.

• Grinding pepper fresh helps giving a flavor you can’t get with pre ground peppercorns.

• Don’t let the pasta sit around. Be quick while making this pasta.

• Make sure the cheese mixes well with the pasta water and then add. Be quick while tossing in the pasta.