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Cacio e Pepe Pasta

  • 15 m

Description

A traditional Roman pasta dish called cacio е pеpе usеs basic ingrеdiеnts to produce a powerful tastе. It all comеs down to thе idеal balancе of chееsе and pеppеr which produces a saucе that is flavorful and crеamy and just a touch fiеry. This is a grеat еvеning suppеr choicе bеcausе it is quick and simple to makе.

Ingredients(6)

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Steps

Step 1

Fill a large pot with water, add a generous amount of salt (like seawater), and bring it to a boil. Once the water is boiling, add the spaghetti or bucatini and cook according to the package instructions for al dente pasta. While the pasta is cooking, proceed to Sector 2 for the sauce.

Step 2

In a skillet, heat the olive oil over low heat. Be careful not to overheat it; you want it warm, not sizzling. Add the freshly ground black pepper to the warm olive oil and let it toast for a minute or so. This helps release its flavours. Reserve a cup of pasta cooking water, drain the cooked pasta, and add it to the skillet with the pepper and oil. Toss to coat the pasta.

Step 3

Turn off the heat and sprinkle the finely grated Pecorino Romano cheese over the pasta. Begin to stir vigorously, adding a bit of the reserved pasta water as needed, until you achieve a creamy and luscious sauce. The cheese should melt and combine with the pasta water and pepper to create the sauce.

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