3-Ingredient Cacio e Pepe

Hate reading? ME TOO! That’s why I’ve included some videos below.

I’m excited to share my version of cacio e pepe. It’s a traditional Roman recipe that’s easy yet magical. This Italian pasta dish uses only three ingredients for a creamy, peppery taste.

Picture twirling your fork through pasta covered in a smooth sauce. The sauce is made from Pecorino Romano and black pepper. This cacio e pepe is a simple recipe that tastes amazing. It doesn’t need butter or cream. The secret is in the pasta water.

So, get your pasta, cheese, and peppercorns ready. Let’s make this delicious Italian dish. It will soon be your favorite comfort food!

5 Reasons You’ll Love This Recipe

I’m excited to share why this cacio e pepe recipe will be your new favorite. It’s a quick dinner that brings the taste of Rome to your kitchen. I’ve made it perfect for you to enjoy.

Here are five reasons you’ll love this recipe:

1. Minimal ingredients: This dish uses only three top-quality items. It shows that simple is best in Italian cooking.
2. Quick preparation: You can make this creamy pasta sauce in less than 30 minutes. It’s great for busy nights.
3. Authentic flavor: This recipe follows Roman tradition. It gives you a real taste of Italy.
4. Creamy texture: The sauce gets silky smooth without butter or cream. It uses only cheese and pasta water.
5. Foolproof method: My way makes sure the sauce is smooth and clump-free. It’s easy for anyone to make.

This dish turns a few ingredients into a rich meal. The creamy sauce coats the pasta well. It makes a dish that’s both comforting and impressive.

This cacio e pepe is pure magic – it’s the ultimate comfort food that feels like a warm hug from an Italian nonna.

Whether you’re cooking for one or many, this recipe is sure to please. Get ready to enjoy the simple yet rich taste of authentic cacio e pepe!

Exact Ingredients List (+ Possible Substitutes)

I love the simplicity of cacio e pepe. It’s a classic Roman dish that proves less is often more. Here’s what you’ll need:

• 8 ounces spaghetti
• 1 1/4 cups freshly grated Pecorino Romano cheese
• 1 tablespoon whole black peppercorns

That’s it! Just three ingredients create this magical pasta dish. But let’s talk about some pasta alternatives and cheese substitutes if you’re in a pinch.

For the pasta, any long, thick noodle works well. Try bucatini or tonnarelli for a twist. If you’re avoiding gluten, there are great chickpea or lentil-based spaghetti options available.

Pecorino Romano cheese is traditional, but Parmigiano Reggiano or Grana Padano make excellent substitutes. They’re all hard, salty cheeses that melt beautifully into the pasta.

For the pepper, I recommend using whole black peppercorns and grinding them fresh. Tellicherry peppercorns are my go-to for their robust flavor. Pre-ground pepper works in a pinch, but you’ll miss out on some of that peppery punch.

Remember, the quality of your ingredients matters in a simple dish like this. Splurge on good cheese and pepper – your taste buds will thank you!

Instructions

Let’s make this tasty cacio e pepe! I begin by cooking pasta in salted water until it’s almost done. While the pasta cooks, I toast peppercorns in a skillet. The smell is amazing!

Then, I grate cheese and mix it with cold pasta water to make a smooth paste. This paste is important for the cheese sauce. When the pasta is almost cooked, I save some starchy water before draining.

Now, let’s mix everything together! I put the pasta in a skillet with toasted peppercorns and some pasta water. After turning off the heat, I add the cheese paste. This makes a creamy sauce that covers every piece of pasta.

• Cook pasta in salted water
• Toast peppercorns in a dry skillet
• Make cheese paste with grated cheese and pasta water
• Combine pasta, peppercorns, and cheese sauce

To finish, I serve the pasta with extra cheese and freshly ground pepper on top. This dish tastes best when it’s hot and creamy. Enjoy your homemade cacio e pepe!

Tips, Tricks & Storing

Grating cheese yourself makes a big difference. Use the smallest holes on your grater for the best texture. It’s worth spending more on good Pecorino Romano or Parmigiano-Reggiano cheese.

The pasta water starch is key for a creamy sauce. Don’t use too much water when cooking your pasta. This keeps the starch content high. When mixing the cheese sauce, add water bit by bit. My whisking technique is to stir fast and hard to avoid clumps.

Got leftovers? No problem! Store them in an airtight container in your fridge. When you’re ready to eat, reheat in the microwave with a splash of water. This brings back that silky smooth texture we all love in Cacio e Pepe.