Authentic Cacio e Pepe – Creamy Italian pasta made easy
Looking for the perfect treat for a cozy night at home? My Cacio e Pepe is a true Italian classic that impresses with its minimalist elegance. As a little cat with a weakness for authentic Italian cuisine, I know: You don't need complicated ingredients for a world-class dish. The combination of spicy Pecorino Romano and freshly ground black pepper creates incredible creaminess, all without cream. This quick pasta is healthy, made from fresh basic ingredients, and ready to serve in just a few minutes. Whether you are a beginner or experienced in the kitchen, this dish is guaranteed to succeed. Let yourself be enchanted by this Roman taste experience and enjoy the feeling of being right in a small trattoria in Rome. Grab your spoon and let's conjure up this delicious, homemade meal together – for me, it's the absolute soul food after a long day of adventures!
Ingredients
Preparation
First, bring a pot of water to a boil and add the salt before adding the spaghetti. Cook the pasta until it is wonderfully al dente – meow, that's exactly how it should be!
While the noodles cook gently in the pot, finely grate the Pecorino Romano. A little tip from me: The finer the cheese, the better it melts into the sauce later.
Toast the black pepper briefly in a pan without fat until it smells wonderful. This releases the essential oils – an absolute secret trick!
Now scoop out about 50 ml of the starchy pasta water before draining the noodles. Add the water to the pepper in the pan.
Now comes the most important part: Add the noodles to the pepper water in the pan and gradually sprinkle the Pecorino Romano over them. Toss everything vigorously until a wonderfully creamy sauce forms that hugs every noodle.
Serve your Cacio e Pepe directly on a warm plate. Bon appétit or as we cats say: Purr-appétit!
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