Authentic Cacio e Pepe recipe

Want to make a truly Italian Cacio e Pepe ? This pasta dish from Rome, made with 12-month-aged pecorino Romano and freshly ground black pepper , is proof that simplicity can rhyme with intensity.

We suggest using Sri Lankan black pepper , renowned for its aromatic power and woody notes. Ideal for transforming a traditional dish into a gastronomic experience.

👉 A quick recipe, without cream, without butter, faithful to the Italian spirit, with an exceptional pepper

Origin of the dish

Cacio e Pepe is an iconic Roman dish, born in the Lazio countryside. Originally, shepherds brought with them three simple and sustainable ingredients: dried pasta, pecorino Romano cheese, and black pepper. Easy to store and nutritious, they made a warm, economical, and tasty meal.

The secret to this dish lies in creating a creamy consistency without butter or cream , simply with the cooking water and cheese. This traditional technique requires precision and movement to avoid lumps.

Today, Cacio e Pepe has become an iconic dish of Roman cuisine, appreciated worldwide for its simplicity and intensity.

Ingredients (for 4 people)

• 500 g of spaghetti

• 350 g of finely grated pecorino romano aged for 12 months

• 2 tbsp Sri Lankan black pepper

Preparation

1. Cook the pasta

Heat a large amount of salted water and add the spaghetti. Cook until very al dente , about 2 to 3 minutes less than the time indicated on the package.

2. Infuse the pepper

Meanwhile, roughly crush the Sri Lankan black pepper in a mortar. Heat a sauté pan over medium heat and dry -toast the pepper for 1 to 2 minutes, until fragrant.

3. Create the sauce base

Add one to two ladles of pasta cooking water to the pan to deglaze. The water will absorb the pepper and turn slightly brown. Let it steep over low heat.

4. Cook the pasta risotto style

When the pasta is still very firm, transfer it directly to the pan without rinsing. Stir constantly, gradually adding cooking water to allow the pasta to release its starch, just as you would with a risotto. This will create a naturally creamy base.

5. Make the Pecorino cream

When the pasta is almost ready, remove from the heat or reduce the heat to very low. Add 3/4 of the grated pecorino , spread evenly. Mix gently but constantly to form a smooth cream .

💡 If the cheese forms strings, add a dash of cold water . If lumps form, add a little hot cooking water to loosen the sauce.

6. Serve

Serve immediately with the rest of the grated pecorino .

This recipe was made with:

🔗 Source: Story of Cacio e Pepe