Authentic Cacio e Pepe (An Easy, Creamy Recipe!)
A simple recipe for a classic Roman pasta dish, Bucatini Cacio e Pepe, which translates to ‘cheese and pepper.’ This version features thick, hollow bucatini pasta tossed in a simple yet flavorful sauce. The sauce is an emulsion created from a blend of Parmesan and Pecorino Romano cheeses, coarsely ground black pepper that has been toasted in olive oil, and the starchy water from cooking the pasta. This recipe also includes the non-traditional addition of sweet green peas.
Ingredients
- 12 ounces Bucatini pasta
- 1/3 cup olive oil
- 2 teaspoons coarsely ground black pepper
- 3/4 cup grated Parmesan cheese
- 1/2 cup grated Pecorino Romano cheese
- 1/2 teaspoon salt
- 1 cup frozen peas
Instructions
- Bring a large pot of salted water to a boil. Cook the bucatini pasta according to the package directions until al dente. Before draining, reserve at least 1/3 cup of the starchy pasta water.
- While the pasta is cooking, heat the olive oil in a large skillet over low heat. Add the coarsely ground black pepper and toast for about 30 seconds, until it becomes very fragrant.
- Add the Parmesan cheese, Pecorino Romano cheese, salt, and the reserved 1/3 cup of pasta water to the skillet.
- Add the cooked, drained pasta to the skillet and toss everything together over low heat for about a minute, until the cheese has melted and created a creamy sauce that coats the noodles.
- Stir in the frozen peas and continue to cook until they are heated through. Serve immediately.
Notes
- The name ‘Cacio e Pepe’ literally means ‘cheese and pepper,’ highlighting the simple, key ingredients of this classic Roman dish.
- Toasting the black pepper in the olive oil is a crucial step that ‘blooms’ the spice and brings out its pungent, aromatic flavor.
- Using the starchy, reserved pasta water is essential for creating the creamy, emulsified sauce without using any cream.
- It is very important to keep the heat low when adding the cheese to prevent it from clumping or seizing.
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