Craving a classic italian dinner recipes that’s both simple and deeply satisfying? Roman Cacio e Pepe is your answer. This iconic pasta dish, featuring just a few ingredients, delivers incredible flavor and comes together quickly for a perfect weeknight meal.
Key Ingredients & Substitutions:
- Pecorino Romano Cheese: Essential for authentic flavor. No good substitute if you want true Cacio e Pepe.
- Black Peppercorns: Freshly ground is non-negotiable for the best taste.
- Spaghetti: Or other long pasta like bucatini or tonnarelli.
Ingredients:
- 8 oz (225g) spaghetti
- 1 cup (100g) finely grated Pecorino Romano cheese, plus more for serving
- 1 tablespoon whole black peppercorns
- Salt for pasta water
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Servings: 2
- Tools Needed: Large pot, small pan, grater, tongs
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente, reserving at least 1 ½ cups of the starchy pasta water before draining.
2. Prepare the Pepper
While the pasta cooks, toast the whole black peppercorns in a small, dry pan over medium heat for 1-2 minutes until fragrant. Immediately transfer them to a mortar and pestle or spice grinder and coarsely crush them.
3. Create the Pepper Paste
Add about ¼ cup of the reserved hot pasta water to the crushed peppercorns in the pan (or a separate bowl if using a mortar and pestle). Stir to create a thick pepper paste, ensuring the flavors are well combined.
4. Form the Cheese Paste
In a large bowl, combine the finely grated Pecorino Romano cheese with another ¼ to ½ cup of the hot pasta water. Whisk vigorously until you have a smooth, creamy, and lump-free paste. Add more water, a tablespoon at a time, if needed.
5. Combine Pasta and Sauce
Drain the al dente spaghetti, but do not rinse it. Immediately add the hot spaghetti to the bowl with the Pecorino cheese paste. Add the pepper paste and toss everything together quickly and continuously using tongs.
6. Emulsify and Serve
Gradually add more reserved pasta water, a tablespoon at a time, while tossing until a creamy, glossy sauce forms that coats the pasta beautifully. Serve immediately, garnished with extra grated Pecorino Romano and freshly ground black pepper for a perfect italian dinner recipes.
Variation Ideas:
- Add a pinch of red pepper flakes with the black pepper for a subtle kick.
- Stir in finely chopped fresh parsley at the end for a touch of freshness.
- For a richer texture, you can try adding a tablespoon of unsalted butter to the cheese paste, though it’s not traditional.
Storage Instructions:
Cacio e Pepe is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. To reheat, gently warm in a pan over low heat with a splash of water, tossing frequently to re-emulsify the sauce.
Frequently Asked Questions (FAQ):
Q: Why is freshly ground pepper so important?
A: Pre-ground pepper lacks the intense aroma and pungent flavor that is crucial for an authentic Roman Cacio e Pepe.
Q: Can I use Parmesan cheese instead of Pecorino Romano?
A: While you can, Pecorino Romano has a sharper, saltier flavor that is traditional and key to this dish’s unique taste profile.
Q: Why does my Cacio e Pepe turn out clumpy?
A: This usually happens if your cheese paste isn’t smooth enough, or if you don’t toss the pasta quickly enough with the hot water. Always use hot pasta water.
Q: How do I prevent the sauce from breaking?
A: Tossing continuously and gradually adding hot pasta water at the right temperature (not boiling, but very hot) helps create a stable emulsion.
Q: Can I prepare the sauce in advance?
A: No, Cacio e Pepe must be made and served immediately for the best texture and flavor. It’s a quick italian dinner recipes best enjoyed fresh.