Cacio e Pepe

I got hooked on this classic (and delicious) Roman pasta dish while studying in Italy. You can feed a large group with practically no effort and is a major go-to of mine for big group dinners. Since cacio e pepe was originally a dish for Roman peasants, it’s budget friendly too.

Cacio e Pepe
Serves 2-4

Ingredients
1 lb spaghetti
2-3 cups finely grated Parmigiano Reggiano cheese (Pecorino or Grana Padana can be substituted) – add more if you love cheese!
1-2 tablespoons of freshly ground black pepper
½ cup of pasta water

Add pasta to boiling water and cook until al dente, about 8-9 minutes. With a measuring cup, scoop out and set aside about ½ cup of the pasta water. Strain pasta.

In the pasta pot, toss the pasta with the parmigiano and black pepper adding the pasta water to help mix.

Serve hot!

Originally posted on Thursday, March 3rd, 2011

3 Responses to “Cacio e Pepe”

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    April 26th, 2011

    [...] Cacio e Pepe. I got hooked on this classic (and delicious) Roman pasta dish while studying in Italy. You can [...]

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    April 26th, 2011

    [...] Cacio e Pepe. I got hooked on this classic (and delicious) Roman pasta dish while studying in Italy. You can [...]

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    April 26th, 2011

    [...] Cacio e Pepe. we got bending on this classical (and delicious) Roman pasta plate while study in Italy. You can [...]

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