Cacio e Pepe 🧀🧂🍝 Bold, Creamy, and Peppery With Just Cheese, Pasta Water, and Black Pepper Doing All the Heavy Lifting

This dish proves you don’t need a pantry full of ingredients to make something luxurious. The starch from the pasta water bonds with finely grated Pecorino Romano and freshly cracked pepper to form a luscious, glossy sauce that coats every strand.

Done right, it’s silky, punchy, and intensely satisfying.

Ingredients (Serves 2)

For the pasta

• 6 oz spaghetti, bucatini, or tonnarelli
• Salted water for boiling

For the sauce

• ¾ cup finely grated Pecorino Romano
• 1–1½ tsp freshly cracked black pepper
• Reserved starchy pasta water (start with ½ cup)

Optional additions (not traditional but flexible)

• A small drizzle of olive oil (if needed for texture)
• 1 tbsp unsalted butter (purist’s exception or cheat code)

Instructions

Step 1: Boil the pasta
Cook pasta in lightly salted water — Pecorino is salty. Stir frequently. Reserve 1 cup pasta water, then drain just before al dente.

Step 2: Toast the pepper
In a large skillet, toast cracked black pepper over medium heat for 1 minute until fragrant. Add a ladle of pasta water to bloom the pepper and reduce heat to low.

Step 3: Add pasta
Add drained pasta to the skillet. Toss well in the peppery water to start forming a starchy base.

Step 4: Add cheese off heat
Remove skillet from heat. Gradually sprinkle in Pecorino while tossing constantly or stirring vigorously with tongs. Add pasta water slowly as needed until the sauce becomes creamy and glossy — not stringy or clumpy.

Step 5: Serve immediately
Plate hot with extra cheese and black pepper on top.

Flavor Variations

• Use a mix of Pecorino and Parmigiano for a milder finish
• Add lemon zest or a pinch of chili flakes for brightness
• Top with crispy pancetta or breadcrumbs for texture (non-traditional)
• Use a mortar and pestle to crush pepper for better control and flavor

Pro Tips

• Finely grate the cheese — a fluffy snow-like texture melts best
• Let the cheese come to room temp before mixing
• Avoid clumping: never add cheese over high heat
• Use tongs to toss the pasta thoroughly — emulsification is key
• Sauce too tight? Loosen with more hot pasta water, not oil or cream

Final Thoughts

Cacio e Pepe is proof that great food comes from great technique, not complication. It’s sharp, creamy, and satisfyingly simple — the ultimate pasta flex from just three ingredients and a bit of finesse.

Crack it. Swirl it. Let the cheese and pepper speak loud. 🧀🧂🍝

🍝 Pasta Recipes Collection

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🍗 Protein-Packed Pastas

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🥗 Pasta Salads & Light Fare

• 🥗 Pasta Salad Recipes – Great for potlucks, picnics, or meal prep — versatile and crowd-pleasing.
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