This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Discover the delicious Cacio e Pepe pasta, a delicious classic of Italian cuisine. This Roman specialty, made with Pecorino Romano cheese and freshly cracked pepper, forms a creamy sauce when a little pasta cooking water is added.
It's a quick, tasty and tasty dinner that only needs a few ingredients. And trust me, your family will be clamoring for it again and again!
Table des matières
💙Why you'll love it
- Super quick to prepare, ready in 15 minutes!
- My best tips for success: you might think that Cacio e Pepe are easy, but they could hold a few surprises for those who aren't prepared. Don't panic, with all my tips you'll succeed perfectly!
- They require few ingredients and so, they are budget-friendly.
☀️For Italian food lovers
🍝Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these delicious pasta.
- Pasta - here I've used Orzo, also known as Puntalette, Risoni or Risette, but I know that in Rome, only Spaghetti, Tonnarelli, Rigatoni or Mezze Maniche are used for this recipe.
- Pecorino Romano - no Parmesan in the authentic recipe, only Pecorino Romano. I recommend you buy it in blocks and grate it yourself, it's so much better!
- Black pepper - I recommend that you grind or crush it yourself at the last minute, as it will have much more flavor than ground pepper.
✨How to make the best Cacio E Pepe ?
Recipe details and quantities are in the recipe card below.
- Grate your Pecorino Romano as finely as possible: the finer it is, the better it will melt into the sauce.
- Meanwhile, place the pasta and salt in 1 liter of water and cook for the time indicated on the package for al dente cooking, minus 2 minutes.
- After a few minutes of cooking, add 5-6 tablespoons of pasta water to the bowl of fresh Pecorino Romano and mix to a paste.
- Just before the end of cooking, reserve ⅞ cups of pasta water before draining.
- Crush your pepper, then toast it in a fat-free frying pan over medium heat for 2-3 minutes (save a little for dressing).
- In this same pan, add ⅝ to ⅞ cups of pasta water and the pasta, and cook for a further 2 minutes.
- Turn off the heat, put the pan on a low heat and add the Pecorino Romano paste.
- Mix well and serve on plates with a little pepper on top and fresh basil if you like.
👩🏻🍳Chef's tips
- Don't neglect the quality of the ingredients - there aren't many, but I advise you not to neglect their quality to obtain the tastiest and most successful recipe possible.
- Toast your pepper - this is what infuses the sauce and makes it so tasty. In fact, you'll get the full flavour of the pepper by crushing it.
- Use very finely grated, almost powdered cheese - it will incorporate much better into the sauce.
- Be quick - as with pasta carbonara, time is the enemy of a successful recipe, and may alter the temperature of the ingredients.
- Don't overcook the pasta - opt for an Al Dente cooking time of 2 minutes, as the pasta will finish cooking in the pan with the sauce.
- Use a fairly large frying pan - it will be much easier to mix, otherwise you risk getting pasta all over the place.
- Let the dish rest for 2-3 minutes before serving, to allow the flavors and aromas to develop, and the sauce to thicken slightly.
💡Frequently Asked Questions
You can, but I'd recommend buying a block of Pecorino and grating it yourself at the last minute. It tastes so much better!
No! The authentic recipe calls for Pecorino Romano, which tastes more savory and delicate in this recipe.
This is because the pasta cooking water you added was still too hot, so the Pecorino has coagulated! Don't panic, just add a little cold water to make up for it.
Your water and cheese mixture was too cold, so it didn't emulsify properly. Don't panic, I advise you to cover your pan and heat over a very low heat, watching the consistency of the sauce frequently until you get it just right.
❄️ Storage
As there's no cream, these Cacio e Pepe keep very well! Once completely cooled, they can be stored in an airtight container in the fridge for 3 to 4 days.
When you're ready to reheat them, add 1-2 tablespoons of water or stock if necessary, to restore their creaminess!
If you make these Cacio E Pepe pasta, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Authentic Cacio e Pepe pasta
Ingredients
- 4 ¼ cups water
- ¾ teaspoon sea salt
- 7 oz pasta
- 1 ¼ cups Pecorino Romano in block, that you'll grate yourself
- 1 teaspoon black pepper
Instructions
- Grate your Pecorino Romano as finely as possible: the finer it is, the better it will melt into the sauce.
- Meanwhile, place the pasta and salt in 1 liter of water and cook for the time indicated on the package for al dente cooking, minus 2 minutes.
- After a few minutes of cooking, add 5-6 tablespoons of pasta water to the bowl of fresh Pecorino Romano and mix to a paste.
- Just before the end of cooking, reserve ⅞ cups of pasta water before draining.
- Crush your pepper, then toast it in a fat-free frying pan over medium heat for 2-3 minutes (save a little for dressing). In this same pan, add ⅝ to ⅞ cups of pasta water and the pasta, and cook for a further 2 minutes.
- Turn off the heat, put the pan on a low heat and add the Pecorino Romano paste. Mix well and serve on plates with a little pepper on top and fresh basil if you like.
Répondre