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Creamy Italian Cacio e Pepe Pasta Recipe Easy Traditional Method

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A traditional Italian pasta dish featuring a creamy sauce made from Pecorino Romano cheese, freshly cracked black pepper, and pasta water, delivering a silky, peppery flavor without using cream.

Ingredients

Scale
  • 200g (7 oz) spaghetti or tonnarelli
  • 1 cup (100g) Pecorino Romano cheese, finely grated
  • 2 teaspoons freshly cracked black pepper
  • Salt for pasta water (kosher or sea salt)
  • 1 tablespoon extra virgin olive oil (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil (about 4-5 quarts). Add 200g (7 oz) spaghetti and cook until just shy of al dente (around 8-9 minutes). Save about 1 ½ cups (360 ml) of pasta water before draining.
  2. While the pasta cooks, heat a large skillet over medium heat. Add 2 teaspoons of freshly cracked black pepper and toast for about 1 minute, stirring constantly until fragrant.
  3. Lower the heat and add about ½ cup (120 ml) of reserved pasta water to the skillet with the pepper. Slowly add 1 cup (100 g) finely grated Pecorino Romano while stirring vigorously to create a creamy sauce. If the sauce looks grainy or lumpy, add more pasta water a tablespoon at a time.
  4. Add the drained pasta to the skillet and toss continuously to coat the noodles evenly. If the sauce gets too thick or dry, add a splash more pasta water.
  5. Optionally drizzle 1 tablespoon of extra virgin olive oil for extra silkiness. Serve immediately with an extra sprinkle of Pecorino and black pepper on top.

Notes

Use pasta water gradually to create a smooth emulsion and avoid clumpy sauce. Toast black pepper carefully to avoid bitterness. Grate cheese finely for best melting. Serve immediately for best texture. Leftovers can be refrigerated up to 2 days and reheated gently with a splash of water or broth.

Nutrition

Keywords: Cacio e Pepe, Italian pasta, creamy pasta, Pecorino Romano, black pepper pasta, traditional Italian recipe, easy pasta recipe

Find it online: https://perkypan.com/creamy-italian-cacio-e-pepe-pasta-recipe-easy-traditional-method/