Description
A classic Italian pasta dish, Cacio e Pepe is simple yet flavorful, combining fusilli pasta with a creamy cheese sauce made from Parmesan and Pecorino Romano, enhanced by toasted black pepper for a warm, peppery bite. Perfect for a quick and satisfying meal that highlights the beauty of minimal ingredients.
Ingredients
Scale
pasta
- 8 ounces dry fusilli pasta (½ box)
sauce
- 3 tablespoons unsalted butter (⅜ stick)
- 1 teaspoon freshly ground black pepper (plus more for serving)
- ¾ cup freshly grated Parmesan cheese (plus more for serving)
- ½ cup freshly grated Pecorino Romano cheese (plus more for serving)
Instructions
- Boil the Water: Bring a large pot or Dutch oven filled with water to a rolling boil. Add a generous amount of salt to enhance the pasta flavor and stir to dissolve.
- Cook Pasta: Stir in the fusilli pasta and cook until almost al dente, about 2 minutes before the package timing suggests. Save 1 cup of the starchy pasta water before draining.
- Drain Pasta: Drain the pasta thoroughly and set it aside while you prepare the sauce.
- Toast the Pepper: In a large sauté pan, melt the unsalted butter over medium heat. Add the freshly ground black pepper and cook until it becomes fragrant and toasted, approximately 1 minute, to release its flavor.
- Create Sauce Base: Pour ½ cup of the reserved pasta water into the pan and bring it to a boil. Add the drained pasta to the pan and toss well to coat the noodles evenly.
- Add the Cheese: Reduce heat to low, then gradually add the Parmesan and Pecorino Romano cheeses, tossing continuously to allow the cheese to melt and form a creamy sauce. If the sauce becomes too thick, add more pasta water a little at a time to reach the desired consistency.
- Serve: Plate the pasta and top generously with additional grated cheese and freshly ground black pepper to taste. Serve immediately for best texture and flavor.
Notes
- Use freshly grated cheese for a smoother, creamier sauce that melts evenly.
- Reserve pasta water before draining as it helps emulsify and thicken the sauce.
- Adjust black pepper quantity to your taste preference, as it’s a key flavor component.
- You can substitute fusilli with spaghetti or tonnarelli for a more traditional texture.
- Serve immediately to enjoy the sauce at its creamiest; it thickens upon standing.
