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Creamy Cacio e Pepe Traditional Pasta Recipe Easy Homemade Guide

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A quick and easy traditional Italian pasta dish featuring creamy Pecorino Romano cheese and freshly cracked black pepper, delivering bold flavor and comforting simplicity.

Ingredients

Scale
  • 12 oz (340 g) spaghetti
  • 1 cup finely grated Pecorino Romano cheese (about 100 g)
  • 2 teaspoons freshly cracked black peppercorns
  • Salt for pasta water (coarse sea salt recommended)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon extra virgin olive oil (optional)

Instructions

  1. Bring salted water to a boil: Fill a large pot with water and add about 1 tablespoon of coarse sea salt per 4 quarts (4 liters) of water. Bring to a rolling boil (about 8-10 minutes).
  2. Cook the spaghetti: Add 12 oz (340 g) spaghetti to the boiling water and cook until just shy of al dente—about 8-9 minutes. Stir occasionally to prevent sticking.
  3. Toast the black pepper: While the pasta cooks, heat a large skillet over medium heat. Add 2 teaspoons of freshly cracked black pepper. Toast for about 1-2 minutes until fragrant but not burnt.
  4. Reserve pasta water: Before draining, scoop out about 1 cup (240 ml) of the starchy pasta cooking water and set aside. Then drain the pasta in a colander.
  5. Create the sauce base: Add 2 tablespoons softened unsalted butter to the toasted pepper in the skillet. Stir until melted and combined.
  6. Combine pasta and sauce: Add the drained pasta directly into the skillet. Toss gently to coat the noodles in butter and pepper.
  7. Add cheese and pasta water: Remove the skillet from heat. Gradually sprinkle in 1 cup finely grated Pecorino Romano cheese while slowly adding reserved pasta water a few tablespoons at a time. Stir vigorously to emulsify and create a creamy sauce that clings to the pasta. Add more pasta water if the sauce seems too thick or dry.
  8. Final seasoning and serve: Taste and adjust seasoning if needed. Add a pinch of salt or extra pepper. Serve immediately, garnished with extra grated Pecorino and a crack of black pepper.

Notes

Use freshly cracked black pepper for best flavor. Grate cheese finely to avoid clumping. Mix cheese and pasta water off the heat to create a silky sauce. Reserve pasta water to adjust sauce consistency. Do not rinse pasta after draining.

Nutrition

Keywords: cacio e pepe, creamy pasta, traditional Italian pasta, Pecorino Romano, black pepper pasta, easy pasta recipe, quick dinner

Find it online: https://flurpchef.com/creamy-cacio-e-pepe-traditional-pasta-recipe-easy-homemade-guide/