Name: Cacio e Pepe
Ingredients: Pasta is the backbone of Cacio e Pepe. Use spaghetti or tonnarelli for the best texture. You’ll need about 400 grams (14 ounces) of dry pasta. Boil it in salted water until al dente; this helps the pasta maintain its bite while absorbing the sauce.; The star ingredient in this dish is Pecorino Romano cheese. Use around 150 grams (5 ounces), finely grated. This sheep’s milk cheese brings a sharp, salty flavor that pairs beautifully with black pepper.; Freshly cracked black pepper is essential for authenticity. You’ll need about 1 tablespoon for seasoning. It adds warmth and depth to the dish while balancing the richness of the cheese.; 

Description

Cacio e Pepe is a classic Roman dish that highlights simplicity and flavor. With just three main ingredients—pasta, cheese, and black pepper—it brings comfort food to a whole new level. The beauty of this dish lies in its pure flavors and the technique used to combine them. Whether you are an experienced cook or a beginner, mastering this recipe will impress your friends and family alike. In less than 30 minutes, you can enjoy a bowl of creamy goodness that tastes like you’re dining at an Italian trattoria.

Ingredients

Pasta

Pasta is the backbone of Cacio e Pepe. Use spaghetti or tonnarelli for the best texture. You’ll need about 400 grams (14 ounces) of dry pasta. Boil it in salted water until al dente; this helps the pasta maintain its bite while absorbing the sauce.

Pecorino Romano Cheese

The star ingredient in this dish is Pecorino Romano cheese. Use around 150 grams (5 ounces), finely grated. This sheep’s milk cheese brings a sharp, salty flavor that pairs beautifully with black pepper.

Black Pepper

Freshly cracked black pepper is essential for authenticity. You’ll need about 1 tablespoon for seasoning. It adds warmth and depth to the dish while balancing the richness of the cheese.