Get ready to transform your pasta night with the most mind-blowing, restaurant-quality Cacio e Pepe recipe that will make your taste buds dance! This isn't just another pasta dish - it's a culinary masterpiece that proves sometimes the simplest ingredients can create the most extraordinary flavors. Imagine creamy, perfectly seasoned spaghetti that looks like it was crafted by a professional chef, but can be made in just 20 minutes right in your own kitchen.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 200g spaghetti
- 50g Pecorino Romano cheese, grated
- 2 tsp black pepper, freshly cracked
- Salt for pasta water
- 1 tbsp olive oil (optional)
Instructions
- Begin by bringing a large pot of salted water to a boil. Use about 1 tablespoon of salt for every 4-5 quarts of water. This will help flavor the spaghetti as it cooks.
- While the water is heating, gather all your ingredients: spaghetti, grated Pecorino Romano cheese, freshly cracked black pepper, and olive oil (if using).
- Once the water is boiling, add the spaghetti and cook according to the package instructions until al dente, usually around 8-10 minutes.
- While the pasta cooks, prepare your sauce. In a large bowl, combine the grated Pecorino Romano cheese and the freshly cracked black pepper. Mix well to combine.
- When the spaghetti is done cooking, reserve about 1 cup of the pasta water, then drain the spaghetti in a colander. Do not rinse the pasta, as you want to keep the starch that will help emulsify the sauce.
- Immediately transfer the hot spaghetti to the bowl with the cheese and pepper mixture. Toss the spaghetti with the cheese and pepper, allowing the heat from the pasta to melt the cheese and create a creamy sauce. If the mixture seems too dry, gradually add reserved pasta water, a few tablespoons at a time, until you reach your desired consistency.
- If you prefer a richer flavor, you can drizzle in the olive oil at this stage and toss again to combine.
- Once the spaghetti is well coated and creamy, taste and adjust seasoning if necessary. You may want to add more black pepper or cheese at this point.
- Divide the cacio e pepe between two serving plates. Optionally, garnish with additional grated Pecorino Romano cheese and a sprinkle of freshly cracked black pepper.
- Serve immediately and enjoy your homemade J. Kenji López-Alt Cacio e Pepe!
Tips
- Salt is your friend: Use plenty of salt in the pasta water to ensure well-seasoned pasta from the inside out.
- Cheese matters: Always use freshly grated Pecorino Romano - pre-grated cheese won't melt as smoothly.
- Black pepper technique: Freshly crack your black pepper to release maximum flavor and aroma.
- Pasta water is liquid gold: Save some pasta water before draining - it's the secret to creating a silky, emulsified sauce.
- Work quickly: Toss the hot pasta with cheese immediately to create that creamy, luxurious texture.
- Temperature control: Ensure your pasta is hot when mixing to help the cheese melt perfectly without becoming grainy.Pro tip: Practice makes perfect! Don't get discouraged if your first attempt isn't restaurant-quality. Each time you make this dish, you'll get better at mastering the technique.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
