Cacio e Pepe | Roman Cheese and Pepper Pasta

Cacio e Pepe is one of my all-time favorite pasta dishes from Rome. Cacio is the Pecorino cheese, which is cheese from sheep’s milk. Pepe stands for lots of freshly cracked black pepper. This ancient recipe may be ridiculously simple to make, but do not let that simplicity fool you into thinking it is anything but divine comfort on a fork. Serve with a glass of Madrevite Elve from just over the hills of Lazio in Umbria.

To make this vegan-friendly, substitute the Pecorino with a non-dairy alternative. I use Violife Plant-Based Parmesan Cheese.

Receipt Date: August 4, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

2 cups Pecorino Cheese, grated

1/4 cup EVOO

Freshly Cracked Pepper

1 pound Spaghetti, or similar, cooked al dente according to directions

A Few Spoonfuls of Pasta Water, scoop out right before draining the pasta

Pinch of Sea Salt

Directions

Bring a large pot of water to a boil and add the sea salt and pasta, cooking as directed until al dente. In the meantime, add the EVOO, pecorino, and lots of freshly cracked black pepper into a large bowl. When the pasta is al dente, transfer a few spoonfuls of pasta water, whisking into the cheese-pepper mixture. Drain the pasta. Add the pasta and toss to coat evenly. Serve immediately.