Reminiscing of our last summer vacation in Italy, here is an extremely quick and yet absolutely delicious recipe for Cacio e Pepe. I have been craving it since my last bite in Italy. A pasta dish like no others.
This regional dish from Rome, “Cacio e Pepe” means “Cheese and Pepper”.
As the name suggests the ingredients of this dish are very simple and include only black pepper, Pecorino Romano cheese, and of course pasta.
To keep the moisture content of the pasta moist adds the cooking water. It will adhere to the pecorino and pasta, allowing it to remain moist.
Bring a large pot of salted water to a boil and cook the pasta according to packaging direction to “Al Dente”
Reserve ¾ cup of the cooking water and drain the pasta.
Meanwhile, melt two tablespoons of butter in a large skillet over medium heat. Add the pepper and cook, swirling the pan until the butter melted and the pepper is slightly toasted. Add half of the reserved pasta water to the skillet and bring to simmer.
Add pasta and remaining butter. Reduce the heat to low and add pecorino cheese stirring and tossing with tongs until melted. Add more pasta water if the sauce seems dry.
Transfer to a bowl and serve hot.