Discover the simplicity of Classic Cacio e Pepe Pasta, a Roman favorite made with just three ingredients. Enjoy this creamy, cheesy dish ready in just 15 minutes!
15 mins
Serves
2
Easy
Italian
Vegetarian
Ingredients
- {'group': 'Main', 'item': '225g bucatini or spaghetti'}
- {'group': 'Seasoning', 'item': 'Kosher salt, to taste'}
- {'group': 'Sauce', 'item': '30ml extra virgin olive oil'}
- {'group': 'Sauce', 'item': '6g freshly cracked black pepper'}
- {'group': 'Sauce', 'item': '120g freshly grated Parmigiano-Reggiano cheese'}
- {'group': 'Sauce', 'item': '120g freshly grated Pecorino Romano cheese'}
- {'group': 'Garnish', 'item': 'Freshly shaved black truffle (optional)'}
Preparation
- Grate the Parmigiano-Reggiano and Pecorino Romano cheeses.
- Crack the black pepper coarsely.
Cooking
- Bring a large pot of salted water to a boil.
- Cook the pasta until just under al dente, about 1 minute for fresh pasta and 7 minutes for dried.
- Reserve 350ml of pasta water and drain the pasta.
- In a saucepan, heat olive oil over medium heat, add black pepper, and toast for 30 seconds.
- Add 250ml of reserved pasta water and bring to a simmer.
- Add the pasta and cook for 3-5 minutes until the liquid reduces by 75%.
- Stir in the cheeses until melted and a creamy sauce forms.
Plating & Serving
- Transfer the pasta to a serving bowl.
- Garnish with additional Parmigiano-Reggiano and freshly shaved black truffle, if using.
- Serve immediately.
Notes
Ensure the pasta water is well-salted to enhance the flavor of the dish. Adjust the consistency of the sauce with additional pasta water if needed.
Suggested Sides
green salad
garlic bread
Recipe Details
Allergens
Gluten, Dairy
Equipment
Stovetop
Category
Dinner
Meal Type
Dinner
Tags
pasta, italian, stovetop
