Cacio e Pepe is a classic Roman pasta
Cacio e Pepe is a classic Roman pasta dish that is as simple as it is divine. Giada De Laurentiis’ version elevates this humble recipe by focusing on quality ingredients and flawless technique to achieve the perfect balance of creaminess and peppery spice. With just a handful of pantry staples, you can create a dish that is satisfying, elegant, and utterly timeless. Whether you’re looking for a quick weeknight dinner or a dish to impress, this recipe is your answer. If you’ve ever craved the ultimate comfort food with a sophisticated twist, you’re in the right place. Let’s dive into a dish that celebrates simplicity and flavor at its finest.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs or pasta fork
- Fine grater or microplane for cheese
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- Pasta: Spaghetti or bucatini is traditional but fettuccine or linguine works well too.
- Cheese: Freshly grated Pecorino Romano and Parmesan.
- Pepper: Freshly ground black pepper is essential for that bold aromatic flavor.
- Staples:
- Olive oil
- Salt
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook until just shy of al dente, as it will finish cooking in the sauce. Reserve 1-2 cups of pasta water before draining.
- Toast the Pepper: In a large skillet or sauté pan, heat a drizzle of olive oil over medium heat. Add freshly ground black pepper and toast it for about 1-2 minutes until fragrant. This step releases the pepper’s natural oils and enhances its flavor.