Cacio e Pepe
Cacio e Pepe, meaning "cheese and pepper" in Italian, is a traditional Roman pasta dish that epitomizes simplicity and elegance. With only a few ingredients—pasta, Pecorino Romano cheese, and black pepper—this dish highlights the quality of its components. Originating from the pastoral traditions of central Italy, shepherds would carry dried pasta, aged cheese, and pepper, all of which could be easily stored during their travels. The result is a creamy, peppery pasta that is as delicious as it is simple to prepare. This dish is a true testament to the beauty of Italian cuisine, where the quality of ingredients shines through with minimal preparation.
Ingredients
Spaghetti or Tonnarelli: 400 grams (14 ounces)
Pecorino Romano Cheese: 150 grams (5.3 ounces), finely grated
Black Pepper: 2 teaspoons, freshly cracked
Salt: For pasta water
Step by Step Recipe
Boil the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or tonnarelli and cook until al dente, according to package instructions. Reserve about 1 cup of pasta water before draining.
Toast the Pepper: While the pasta is cooking, heat a large skillet over medium heat. Add the freshly cracked black pepper and toast for about 1 minute, or until fragrant. This step intensifies the pepper's flavor, giving the dish its signature kick.
Create the Sauce: Add a ladleful (about 1/2 cup) of the reserved pasta water to the skillet with the toasted pepper. Bring it to a simmer, allowing the pepper to infuse the water.
Add the Pasta: Transfer the drained pasta to the skillet. Toss it well to coat the noodles with the pepper-infused water.
Incorporate the Cheese: Reduce the heat to low. Gradually add the finely grated Pecorino Romano cheese, a little at a time, tossing continuously to create a creamy sauce. If the sauce becomes too thick, add more reserved pasta water as needed to achieve a smooth, silky consistency.
Serve Immediately: Divide the pasta among plates, ensuring it's well coated with the sauce. Top with extra freshly cracked black pepper and a sprinkle of Pecorino Romano cheese for a perfect finish.
Wine Pairing
For Cacio e Pepe, a crisp and refreshing white wine such as a Verdicchio or Pinot Grigio is an excellent choice. These wines have bright acidity and a light body that pairs well with the creamy, peppery flavors of the dish, cutting through the richness of the cheese. Alternatively, a Gavi or Soave also complements the dish beautifully with their clean, mineral notes and balanced flavors.