Roman Cacio e Pepe Pasta Recipe
Embark on a culinary journey to the enchanting city of Rome with this authentic Cacio e Pepe pasta recipe. Originating from the heart of Italy, this simple yet incredibly flavorful dish celebrates the harmonious combination of pecorino Romano cheese and black pepper. With just a few key ingredients, you can recreate the traditional flavors of Rome in your own kitchen. Prepare to be whisked away to the cobblestone streets and bustling trattorias of the Eternal City with every savory bite.
Ingredients:
- 8 ounces spaghetti or bucatini pasta
- 1 cup grated pecorino Romano cheese
- 1 tablespoon freshly ground black pepper
- Salt, to taste
Instructions:
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve 1 cup of the pasta cooking water before draining.
- In a separate bowl, combine the grated pecorino Romano cheese and black pepper.
- Return the drained pasta to the pot and set it over low heat.
- Gradually add the cheese and pepper mixture to the pasta, tossing continuously to create a creamy sauce. Add some of the reserved pasta water, a little at a time, to achieve the desired consistency.
- Continue tossing the pasta until the cheese has melted and coated the strands evenly.
- Season with salt to taste, keeping in mind that pecorino Romano is naturally salty.
- Serve the Cacio e Pepe pasta hot, garnished with an extra sprinkle of black pepper and grated cheese, if desired.