Pasta Cacio e Pepe (Pasta with Cheese and Pepper)

If there’s a simpler Italian pasta sauce, I suppose it would be a drizzle of olive oil and a little salt. (And that would be good too.) But this dish, cacio e pepe (cheese and pepper) comes in a close second. My research tells me that it truly is the simplest Roman pasta to make. Traditional ingredients are: pasta, pecorino romano cheese, freshly ground black pepper, and pasta water. The most common “extra” ingredient is butter, which I think helps add a little silky texture to the sauce.                 

While black pepper is the highlighted spice, I wanted to bring in a bit of herbal greenery, and fresh Italian parsley adds earthy flavor (and color) without getting in the way of the main ingredients.

Serves 4

Ingredients 

• 8 oz spaghetti
• 2 tbsp unsalted butter, divided
• 1-1/2 tsp freshly ground black pepper
• 1 cup finely shredded pecorino romano cheese
• 1/4 cup chopped flat-leaf parsley

Sauce Ingredients

Preparation

1. Cook the spaghetti in boiling, salted water until almost al dente, 9 minutes. Drain, reserving 3/4 cup pasta water.
2. Meanwhile, heat a large, deep skillet over medium heat and add 1 tablespoon butter, swirling to melt. Add the pepper and cook, stirring constantly, 1 minute.
3. Add 1/2 cup reserved pasta water to the skillet, stirring to incorporate. Add the drained pasta and remaining 1 tablespoon butter, tossing to combine.
4. Reduce the heat to low and add the cheese a little bit at a time, stirring and tossing until the cheese melts. Add the remaining 1/4 cup pasta water and parsley and cook until the sauce coats the pasta.

Pepper in Butter

Pasta Added

Cheese Added

Divide among 4 shallow bowls and serve right away.

Pasta Cacio e Pepe