Lunch

CACIO E PEPE

Cacio e Pepe is a classic Roman pasta dish known for its simplicity and rich flavor. Made with just pasta, Pecorino Romano cheese, and freshly cracked black pepper, it delivers a creamy, peppery sauce without any cream or butter. The name translates to "cheese and pepper," highlighting the essential ingredients that make this dish a comforting, flavorful favorite.

Ingredients

Cacio e Pepe

Directions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
  2. While the pasta is cooking, heat a large skillet over medium heat and toast the cracked black pepper for about 1 minute, until fragrant.
  3. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
  4. Add the pasta to the skillet with the black pepper and toss to combine.
  5. Remove the skillet from the heat and sprinkle in the Pecorino Romano cheese, adding a little pasta water at a time to create a creamy sauce. Stir well until the cheese melts and the pasta is coated.
  6. Adjust with additional pasta water as needed to reach the desired consistency.
  7. Serve immediately, garnished with extra black pepper if desired.