Spaghetti Cacio e Pepe

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Why You’ll Love This Recipe

This recipe offers a delightful balance of sharp Pecorino Romano cheese and freshly ground black pepper, enveloping al dente spaghetti in a creamy sauce. Its straightforward ingredients and swift cooking process make it an ideal choice for a satisfying meal any day of the week.

Ingredients

  • 1 pound spaghetti
  • 6 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons ground black pepper
  • 1 ¾ cups grated Pecorino Romano cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.
  2. Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes. Add cooked spaghetti and Pecorino Romano cheese. Ladle in ½ cup reserved cooking water; stir until cheese is melted, about 1 minute. Stir in more cooking water as needed, 1 tablespoon at a time, until sauce coats spaghetti, about 1 minute more.

Servings and Timing

  • Servings: 4
  • Preparation Time: 5 minutes
  • Cooking Time: 15 minutes
  • Total Time: 20 minutes

Variations

  • Butter Substitute: Replace olive oil with unsalted butter for a richer flavor.
  • Cheese Blend: Mix Pecorino Romano with Parmesan for a different taste.
  • Spice Level: Add a pinch of red pepper flakes for a subtle heat.
  • Herbs: Incorporate fresh herbs like parsley or basil for added freshness.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheating: Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Stir until heated through.

FAQs

What is Cacio e Pepe?

Cacio e Pepe is a traditional Italian pasta dish from the Lazio region, made with spaghetti, Pecorino Romano cheese, and black pepper.

Can I use a different type of cheese?

While Pecorino Romano is traditional, you can mix it with Parmesan or use just Parmesan for a milder flavor.

How do I prevent the cheese from clumping?

Ensure the pasta water is hot but not boiling when adding the cheese, and stir continuously to create a smooth sauce.

Is this recipe suitable for vegetarians?

Yes, as it contains no meat, making it suitable for vegetarians.

Can I make this dish ahead of time?

It’s best enjoyed immediately after preparation, as the sauce may thicken upon standing.

What type of pasta is best for Cacio e Pepe?

Spaghetti is traditional, but bucatini or tonnarelli are also excellent choices.

How can I make the sauce creamier?

Adding a bit of pasta water helps emulsify the sauce, making it creamier.

Can I use pre-grated cheese?

Freshly grated cheese melts better and provides a smoother sauce.

Is this dish spicy?

The black pepper gives it a mild heat; adjust the amount to your preference.

Conclusion

Spaghetti Cacio e Pepe is a timeless dish that combines simplicity with rich flavors. Its quick preparation and comforting taste make it a staple in Italian cuisine and a delightful addition to any meal.

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Spaghetti Cacio e Pepe

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  • Author: Isabella
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

Spaghetti Cacio e Pepe is a simple, classic Italian pasta dish with Pecorino Romano cheese and freshly ground black pepper. Learn how to make this comforting, creamy pasta with minimal ingredients in just 20 minutes.

Ingredients

  • 1 pound spaghetti
  • 6 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons ground black pepper
  • 1 ¾ cups grated Pecorino Romano cheese

Instructions

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup cooking water, then drain spaghetti.
  • Heat olive oil in a large skillet over medium heat. Cook and stir garlic and pepper in hot oil until fragrant, 1 to 2 minutes.
  • Add cooked spaghetti and Pecorino Romano cheese. Ladle in ½ cup reserved cooking water; stir until cheese is melted, about 1 minute.
  • Stir in more cooking water as needed, 1 tablespoon at a time, until the sauce coats the spaghetti, about 1 minute more.
  • Serve immediately.

Notes

  • Butter Substitute: Replace olive oil with unsalted butter for a richer flavor.
  • Cheese Blend: You can mix Pecorino Romano with Parmesan for a milder taste.
  • Spice Level: Add red pepper flakes for extra heat if desired.
  • Fresh Herbs: Garnish with parsley or basil for added freshness.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

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