Description
This classic Italian Cacio e Pepe recipe is a simple yet flavorful pasta dish that highlights the rich taste of Parmesan cheese combined with the bold kick of freshly cracked black pepper. Perfectly cooked thin spaghetti is tossed in a creamy butter and cheese sauce made with just a few ingredients, delivering an authentic Roman taste in under 15 minutes.
Ingredients
Scale
Ingredients
- 6 oz thin spaghetti pasta
- 3 Tbsp unsalted butter, cubed and divided
- 1 tsp freshly cracked black pepper
- 1 cup finely grated Parmesan cheese, divided
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 3/4 cup of the pasta cooking water before draining the pasta.
- Prepare the pepper butter sauce: In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the freshly cracked black pepper and cook for about 1 minute to release its aroma.
- Add pasta water and combine: Pour in 1/2 cup of the reserved pasta water and bring the mixture to a simmer. Then add the cooked pasta along with the remaining 1 tablespoon of butter.
- Create the cheese sauce: Reduce the heat to low and sprinkle 3/4 cup of the finely grated Parmesan cheese over the pasta. Toss continuously using tongs until the cheese melts and forms a creamy sauce coating the noodles.
- Finish and serve: Remove the skillet from heat, add the remaining Parmesan cheese, and toss well. If the sauce feels too dry, add a little more reserved pasta water to loosen it. Transfer the pasta to serving bowls and enjoy immediately.
Notes
- Use freshly cracked black pepper for the best flavor impact.
- Reserve pasta water carefully, as its starchiness helps emulsify the sauce.
- Use high-quality Parmesan cheese for a more authentic taste.
- If needed, add pasta water gradually to avoid a watery sauce.
- This dish is best served immediately while warm and creamy.
