3-Ingredient Cacio e Pepe

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Cacio e Pepe is a simple yet tasty pasta dish you can make with just three ingredients. It’s perfect for busy nights when you want something quick and yummy. You only need pasta, cheese, and black pepper to create this classic Roman meal.

The key is using high-quality ingredients and the right cooking method. By toasting the pepper and making a creamy cheese sauce, you’ll end up with a rich, flavorful pasta that’s sure to please. Give this easy recipe a try – you might be surprised how delicious such a simple dish can be!

3-Ingredient Cacio E Pepe: Ingredients

Cacio e pepe is a simple yet delicious pasta dish. It only needs three key ingredients to create its signature flavor.

Exact Ingredients (+ Possible Substitutes)

You’ll need:

• 8 ounces of pasta
• 1 1/4 cups grated cheese
• 1 tablespoon whole black peppercorns

For the pasta, spaghetti works great. You can also try tonnarelli, bucatini, or linguine.

The cheese should be Pecorino Romano for the most authentic taste. If you can’t find it, you can use Parmigiano Reggiano or Grana Padano. Some cooks even mix these cheeses.

Black peppercorns are a must. Tellicherry peppercorns are a good choice for their bold flavor.

You’ll also need some salt to season the pasta water. Kosher salt is ideal, but table salt works too.

Remember, using high-quality ingredients is key to making the best cacio e pepe.

Instructions

Here’s how to make cacio e pepe:

1. 
   

   Crush the peppercorns into a coarse grind.

   
   
2. 
   

   Boil 8 cups of lightly salted water. Cook pasta for 2 minutes less than package directions.

   
   
3. 
   

   Grate the cheese while pasta cooks. Toast crushed pepper in a skillet for 1 minute.

   
   
4. 
   

   Add 1/4 cup pasta water to skillet. Simmer until reduced by half.

   
   
5. 
   

   Mix 1/3 cup pasta water with grated cheese to make a sauce.

   
   
6. 
   

   Transfer cooked pasta to skillet with pepper. Toss to coat.

   
   
7. 
   

   Add cheese sauce and toss everything together.

   
   
8. 
   

   If sauce is too thick, add a bit more pasta water.

   
   
9. 
   

   Serve immediately while hot and creamy.

   
   

Remember to use tongs when handling the pasta. Keep tossing to ensure even coating. The starchy pasta water is key for a smooth sauce. Enjoy your simple but delicious cacio e pepe!

Tips, Tricks & Storing

Use freshly grated cheese for the best flavor and texture. Pre-grated cheese often contains additives that can affect the sauce.

Toast the peppercorns before grinding to enhance their aroma. This small step makes a big difference in the final dish.

Reserve more pasta water than you think you’ll need. It’s easier to add more if the sauce is too thick than to fix a sauce that’s too thin.

Toss the pasta quickly and constantly to create a creamy sauce. The heat from the pasta and pan helps melt the cheese evenly.

If your sauce becomes clumpy, add a splash of hot pasta water and keep tossing. The starch in the water helps smooth out the sauce.

Serve cacio e pepe immediately for the best taste and texture. The sauce can thicken as it cools.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water to revive the sauce.