Learn how to make Cacio e Pepe, a classic Italian pasta dish, with only three simple ingredients. This recipe yields a creamy and flavorful pasta dish that is sure to impress.
Grate the Pecorino Romano cheese finely.
Cook the pasta in boiling water until al dente.
While the pasta cooks, reserve a little bit of the starchy pasta water.
In a bowl, combine the reserved starchy pasta water with the grated Pecorino Romano cheese.
Whisk the cheese and water mixture thoroughly, adding water little by little, until it becomes a nice creamy sauce.
In a skillet, crack a little bit of black pepper and toast it up for a short while.
Add some pasta water ttreo the toasted black pepper in the skillet.
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Toss the pasta vigorously in the skillet to coat it with the pepper and pasta water mixture.
Add the creamy Pecorino Romano sauce to the pasta in the skillet.
Toss the pasta and sauce vigorously for a little bit more until the desired creaminess is achieved.
Plate the Cacio e Pepe, topping with extra grated Pecorino Romano and black pepper if desired.
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