When I was in Rome last week I finally got to have a taste of Cacio e Pepe in Italy.
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.
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!
Updated for 2018
Here is a new video I made following my recipe, but using a 5 peppercorn blend of pepper!
In case you missed them, here are some of my other pasta recipes!
Cacio e Pepe (Roman pasta with cheese and pepper)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 people 1x
- Category: Main Dish
- Cuisine: Italian
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon Coarsely ground black pepper (+ more to taste)
- Kosher salt
- 1/2 pound Spaghetti (225g)
- 1 tablespoons unsalted butter (15g)
- 1 cup Pecorino Romano cheese (approximately 60 grams)
- 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.
- 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.
- Drain pasta and reserve at least 1/4 cup pasta water.
- 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
- Add additional pasta water to thin if necessary. Top with more cracked pepper and cheese. Serve immediately.