Creamy Spaghetti Cacio e Pepe Recipe with Pecorino and Black Pepper

Spaghetti Cacio e Pepe: A Creamy, Peppery Italian Classic

Category: First Courses
Serves: 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Spaghetti Cacio e Pepe is a quintessential Roman dish that celebrates simplicity, yet offers a complex, bold flavor profile. The combination of creamy Pecorino Romano cheese, freshly cracked black pepper, and al dente spaghetti creates an indulgent and satisfying meal, rich in tradition and flavor. Whether you’re a beginner or an experienced cook, this dish is easy to prepare and full of comforting goodness. Here’s how to bring a taste of Italy to your dinner table with this recipe.

Ingredients:

Instructions:

1. Prepare the Pecorino: Begin by grating 200g of Pecorino Romano cheese. Ideally, use a fine grater to get a smooth, powdery texture that will blend seamlessly into the sauce. Set the cheese aside for later use.

2. Boil the Pasta: Fill a large pot with water and bring it to a boil. For the perfect texture, use about half the amount of water you would normally use to cook pasta. This method ensures a starchier water, which will help create the silky sauce later. Once the water is boiling, salt it generously and add the spaghetti. Cook according to the package instructions, but aim to leave the pasta slightly al dente, as it will continue cooking in the pan.

3. Crack and Toast the Pepper: While the pasta cooks, take a handful of black peppercorns and place them on a cutting board. Using a pestle or the flat side of a heavy kitchen utensil, crush the peppercorns slightly to release their aromatic oils. You want to maintain a coarse texture for a peppery punch, but not a fine powder. Heat a large non-stick pan over low heat and add half of the freshly crushed pepper. Toast the pepper gently, stirring constantly with a wooden spoon to avoid burning. As the pepper heats up, it will release a strong, spicy fragrance, which will form the foundation of the dish’s flavor.

4. Sauté the Pepper in Pasta Water: Once the pepper is toasted, add a couple of ladles of pasta cooking water into the pan. This starchy water will create a flavorful sauce base, and the bubbles will form as the starches from the pasta water mix with the pepper, enhancing the aroma. Stir the mixture and allow it to simmer over low heat for a couple of minutes.

5. Cook the Pasta to Al Dente: Check your pasta. When it’s nearly al dente (about 1-2 minutes shy of fully cooked), reserve about a cup of pasta water, then drain the pasta. Transfer the pasta directly into the pan with the pepper-infused cooking water.

6. Combine the Pasta and Pepper Mixture: Using tongs, toss the pasta in the pan, allowing it to absorb the peppery water. Continue to stir and add more ladles of pasta water as needed, especially if the pan begins to dry out. The goal is to allow the spaghetti to “breathe” and cook for another minute or so, until it reaches the perfect texture.

7. Make the Pecorino Cream: While the pasta is finishing its last minute of cooking, it’s time to prepare the Pecorino cream. In a small bowl, combine half of the grated Pecorino Romano with a ladle of hot pasta water. Using a whisk, mix the ingredients together. Continue adding small amounts of water and whisking until the mixture forms a smooth, velvety cream. Be sure to create a creamy consistency without any lumps. Keep the mixture warm by placing the bowl over a pot of steaming hot water if needed.

8. Finish the Dish: Once the pasta is perfectly cooked, remove the pan from the heat. Pour the Pecorino cream directly onto the pasta while stirring gently with the tongs. Continue tossing the pasta to coat each strand evenly with the creamy, peppery sauce. Add the remaining grated Pecorino and toss again to combine.

9. Plate and Serve: The last step is simple but important—plate your Spaghetti Cacio e Pepe immediately, ensuring it’s hot and creamy. Sprinkle the remaining freshly cracked black pepper on top for an extra kick of flavor. Serve the dish right away to enjoy its creamy, peppery goodness.

Tips for the Perfect Spaghetti Cacio e Pepe:

• Use high-quality Pecorino Romano: The key to an authentic taste lies in the quality of your cheese. Opt for Pecorino Romano that is freshly grated for a smoother, creamier texture.
• Control the pepper: The amount of pepper you add will determine the intensity of the dish. Adjust to your personal preference, but remember, the pepper is the star of the show.
• Reserve pasta water: Always save some pasta cooking water before draining the pasta. It’s crucial for creating the silky sauce and ensuring the pasta sticks to the cheese properly.
• Pasta water is your friend: Don’t worry if the sauce appears thin at first—it will thicken up as it mixes with the Pecorino cream and the pasta continues to cook.

Nutritional Information (Per Serving):

Why You’ll Love Spaghetti Cacio e Pepe:

• Simplicity at its finest: Only four ingredients make up this dish, yet the flavors are rich and complex, proving that sometimes less is more.
• Creamy and satisfying: The Pecorino cheese creates a luxurious creaminess, while the pepper provides a sharp contrast that makes every bite delightful.
• Quick and easy: You don’t need to be a skilled chef to master this classic Italian recipe. It’s a great option for a weeknight dinner or a special occasion when you want to impress without spending hours in the kitchen.

Whether you’re cooking for family, friends, or just for yourself, Spaghetti Cacio e Pepe offers the perfect balance of comfort and sophistication. It’s one of those dishes that proves the beauty of Italian cuisine—simple, delicious, and timeless. Enjoy your creamy, peppery plate of pasta and bring a little taste of Rome to your home!