Cacio e Pepe (Roman pasta with cheese and pepper)

When I was in Rome last week I finally got to have a taste of Cacio e Pepe in Italy.

Cacio e Pepe (Roman pasta with Pecorino cheese and pepper). Easy and edible in <20 minutes! With fresh cheese and fresh pepper this makes a killer dinner! | www.alldayieat.com

Cacio e Pepe is a pasta dish with cheese and pepper. It sounds very simple and tastes quite good. If you’ve never had it, think of it as a much lighter version of Alfredo. But with fresh cracked pepper for an extra kick.

The place I ate Cacio e Pepe at was Taverna Trilussa. Taverna Trilussa  is known for good Roman cuisine. We had two dishes while we were there. Cacio e Pepe on the left and Bucatini all’ Amatriciana right. Both were good. If you are ever in Rome, I would recommend checking this place out. You need a reservation since it gets busy and many people were turned away without one.

cacio e pepe | alldayieat.com Bucatini all' Amatriciana | alldayieat.com

 

I am happy to report that the Cacio e Pepe I put together was very similar in flavor, texture and overall tastiness!

I originally learned of this dish through Seriouseats.com. There was a video posted of Kenji making this and it seemed extremely easy. So I decided to give it a go. This recipe has been adapted from that video.

Melting the butter in olive oil:

Boiling the pasta in very little salted water 

Mixing in the cheese!

 

In case you missed them, here are some of my other pasta recipes!

 

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Cacio e Pepe (Roman pasta with cheese and pepper) BigOven - Save recipe or add to grocery list Yum
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Heat 5 tablespoons olive oil and a teaspoon of black pepper in a skillet over medium heat until ingredients are fragrant, After about 1 minute remove from heat.
  2. Add spaghetti to a large skillet and cover with water. Season with a small pinch of salt, then bring to a boil over high heat until spaghetti is al dente.
  3. Drain pasta and reserve at least 1/4 cup pasta water.
  4. Add 2 Tablespoons pasta water and 1 Tablespoon butter to the olive oil pepper mixture. Add spaghetti and cheese and mix thoroughly until cheese is melted
  5. Add additional pasta water to thin if necessary. Top with more cracked pepper and cheese. Serve immediately.
 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

8 thoughts on “Cacio e Pepe (Roman pasta with cheese and pepper)

  • November 4, 2016 at 4:35 pm
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    This sounds so yummy and so frickin easy! Talk about comfort food 😀

    Reply
    • November 5, 2016 at 3:44 pm
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      Thank you Emily, it is really easy, hope you get a chance to try it!!

      Reply
  • November 2, 2016 at 10:38 am
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    You had me at “fresh cracked pepper”!!! That pasta sounds so delicious and you getting to check out Rome sounds like it must have been a blast. Great post!!!

    Danielle | FollowMyGut.com <3

    Reply
    • November 2, 2016 at 10:43 am
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      Thanks for the note Danielle!! ill be posting about my trip in the next week or so 🙂

      Reply
  • November 2, 2016 at 7:49 am
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    I love just about any kind of pasta and I do like sprinkling pepper on many dishes. A tsp. of pepper, huh? I bet it’s good 🙂

    Reply
    • November 2, 2016 at 8:10 am
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      Yes it was!! I grind it fresh almost everyday!! Let me know if you try it 🙂

      Reply
  • November 1, 2016 at 3:10 pm
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    I love pasta- I usually buy organic wholemeal…this looks tasty too

    Reply

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