Spaghetti cacio e pepe –Spaghetti cacio e pepe is a quintessential Roman dish that embodies the simplicity and richness of Italian cuisine. With just a few high-quality ingredients—spaghetti, Pecorino Romano cheese, and black pepper—this dish delivers a delectable flavor that delights the senses. Below, we explore the components of this iconic recipe and provide guidance on crafting the perfect plate of spaghetti cacio e pepe.
Spaghetti Cacio e Pepe
This dish is not only quick to prepare but also showcases the beauty of using minimal ingredients to create something profound. The creaminess of the melted cheese combined with the kick of black pepper creates a symphony of flavors that perfectly coats the pasta.
Ingredients
- 400g spaghetti
- 200g Pecorino Romano cheese, finely grated
- Freshly ground black pepper, to taste
- Salt, for pasta water
Instructions
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to the package instructions until al dente, typically around 8-10 minutes.
- While the pasta is cooking, finely grate the Pecorino Romano cheese and set it aside.
- Once the spaghetti is cooked, reserve about one cup of the pasta cooking water, then drain the pasta.
- In the same pot or a bowl, combine the hot spaghetti with the grated Pecorino Romano cheese. Toss gently to allow the cheese to melt and coat the pasta. If the mixture appears dry, add reserved pasta water a little at a time until you achieve a creamy consistency.
- Season generously with freshly ground black pepper, and toss to combine.
- Serve immediately, garnished with additional cheese and pepper as desired.
Enjoy your plate of spaghetti cacio e pepe, a dish that is simple yet remarkably satisfying. Its rich, cheesy flavor and peppery bite will transport you straight to the heart of Italy.