Cacio e Pepe (Italian Pepper & Cheese Spaghetti)
This wonderful recipe doesn’t call for any further explanation but as I’m in a good food mood today (I always am actually, for the record) I’ll include the preparation method anyway. It’s your lucky day: prepare for a little pasta heaven because this pasta with cheese is so goo-ood.
Decide for yourself how much freshly ground black pepper you can stand. Don’t be too enthusiastic when preparing your meal or you risk turning it into something absolutely inedible slash lethal. I found out after a few times that half a spoon is sufficient for 2 persons. Some like it hotter, some don’t. You know best. You can replace the grated parmesan cheese by another type of (preferably hard) cheese if you like such as pecorino, aged gouda, cheddar or dry jack. They all contain a creamy and salty balance that doesn’t disappear after heating.
Love pasta with cheese? Then also check out my pasta alfredo!
- 9 oz dry pasta (250 g)
- 4,5 oz parmesan cheese (125 g), grated
- 1 tbsp freshly ground black pepper
- Bring a large pan of salted water to a rolling boil over high heat and add the pasta.
- Cook the pasta until tender. In the meantime transfer the freshly ground black pepper to a large mixing bowl.
- Drain the pasta but keep 1/2 cup (120 ml) of the cooking liquid aside and add it to the pepper in the mixing bowl. Add the drained pasta and toss to combine.
- Stir in the grated parmesan.
- Toss until the cheese has melted fully.
- Divide the cheese pasta between deep plates. Season with more pepper to taste if necessary. Serve the pasta immediately while hot.