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Cacio e Pepe

Sunday dinner with my family has always been a special time for me growing up at my grandmother’s house and even more now with my children. Preserving and passing down traditions is important to me to keep our family values and heritage alive. This past Sunday, we decided on making cacio e pepe which is a traditional account Roman dish. When you want or need to make a tasty quick meal, this is the one for you. Give it a try.

1 lb spaghetti
1 1/2 cups freshly grated Pecorino Romano cheese
1 Tbsp medium ground black pepper
1 cup of hot pasta water
salt for the pasta water.

Cook the spaghetti in boiling salted water. While the pasta is cooking, mix the cheese and black pepper together in a deep pan or bowl. Pour in 1 cup of hot pasta water and blend the cheese and pepper mixture until it is creamy. Drain your spaghetti and mix it into your creamy cheese sauce. Serve immediately or the pasta could get dry. If you want, you could reserve a few more tablespoons of the pasta water in case it becomes dry. The preferred pasta to serve with this dish is long, thin spaghetti such as vermicelli and tonnarelli.

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