Cacio e Pepe, Spaghetti with Pecorino Romano and Black Pepper

Cacio e Pepe, Spaghetti with Pecorino Romano and  Black Pepper

Cacio e Pepe, Spaghetti with Pecorino Romano and Black Pepper, one of the traditional regional pasta’s of Italy.  A Roman pasta staple, made with only 4 ingredients;, spaghetti, Pecorino Romano, fresh ground pepper and a little olive oil.  This pasta sauce , can be a little intimidating, it’s  success depends on achieving and retaining a creamy structure.  Creaminess is achieved in those last minutes of cooking by combining the cheese and pepper with the spaghetti and using the hot pasta water to mix and blend all the ingredients.  Once you master the mix, you will be making this delicious pasta all the time.  Every time I make this dish, there are no leftovers,  always a huge success.

If you have been to Rome, hopefully you have had the  opportunity to try Cacio e Pepe, Spaghetti with Pecorino Romano and  Black Pepper, now, you can make your own Cacio e Pepe.  Let’s Cook!

Here are some tools which will make cooking Cacio e Pepe easier and more fun!


 

Cacio e Pepe, Spaghetti with Pecorino Romano and  Black Pepper

A Roman pasta dish, fast and easy to make.

Prep Time 15 minutes
Servings 4
Author whatsmickeycooking

Ingredients

  • 1 lb Spaghetti, imported high quality
  • 1/4-1/2 cup Extra virgin olive oil
  • 1 1/2-2 cups Imported Pecorino Romano cheese grated
  • 2 tbls Freshly ground black pepper
  • Sea Salt

Instructions

  1. Fill and bring to boil a large pot of cold water.  When water comes to a rolling boil, add a generous amount of sea salt, then add the spaghetti, time for 1 minute less than package indicates for al dente.

  2. Grate with a fine grated the imported Pecorino Romano cheese, place in a bowl 

  3. Grind on a medium grind, the fresh ground peppercorns

  4. Using a wok style pan, add the olive oil, begin heating the oil when the pasta is ready to come off it's heat

  5. When the timer for the spaghetti is ready, using a pasta fork, begin adding the pasta to the pan with the olive oil, stirring as you add.  Retain the Pasta water (important)

  6. When all the pasta is in the pan with the olive oil, add the cheese and the ground pepper, mix well, with a soup ladle, add some of the pasta cooking water to the mixture a little at a time until you have a creamy sauce. 

    Cacio e Pepe, Spaghetti with Pecorino Romano and  Black Pepper
  7. Serve immediately.

Try serving Cacio e Pepe, Spaghetti with Pecorino Romano and Black Pepper with either my Grilled Sweet and Hot Sausage or Chicken Cutlets Milanese  , both great for entertaining, just modify the ingredients to your head count!

Buon Appetito!

Mickey

More recipes to explore

Aglio, Olio and Peperoncino, with Arugula 

Linguine with Crabmeat, in a Fresh Tomato, Herb and Cream Sauce

 

 

 

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