Cacio e Pepe has 3 ingredients: spaghetti, cheese and black pepper. The trick is blending them in a way to achieve a silky sauce rather than a clumpy one.

Crazy Tasty

I always look forward to the arrival of my Cook’s Country magazine published by America’s Food Kitchen. This month they had a recipe for Cacio e Pepe (Italian for cheese and pepper and pronounced “kaa-chee-ow ee peh-pay.”) A modified version (video), that includes a bit of cream and olive oil is here. The New York Times recipe is for 3 ingredients only

Because the dish can be made in small amounts, it’s perfect for live-aloners.

Ancient Roman Dish

The cheese called for is Pecorino Romano. It’s one of Italy’s oldest cheeses and was a staple in the diet the Roman legionaries. 

Today you can find recipes for Cacio e Pepe Lasagna and Cacio e Pepe Ravioli. If you’re racing the clock, there’s sauce available in a jar at Trader Joe’s. 

This is the kind of dish to make when you want a really quick, yet comforting and delicious meal. The first few times I made cacio e pepe, it didn’t turn out as splendid as these photos. So I now follow the “must do” recommendations (below) to insure peak results.

Easy Rules Make a Difference

1. Quality ingredients are essential.
2. Use Pecorino Romano, the imported cheese made from sheep’s milk. Plain Romano, a domestic cheese, can be bland.
3. Use the amount of cooking water indicated in the recipe. The ratio of cooking water to pasta is essential for making a starchy sauce. Some of the water will be added back into the cooked pasta to create the sauce.
4. Grate the cheese on a rasp-style grater or microplane to ensure the cheese melts easily and clings to the pasta.
5. Bits of fresh ground pepper should be visible in the finished dish.
6. Spaghetti works well as the pasta ingredient, though bucatini and tonnarelli are also acceptable. A rough-surfaced pasta makes the sauce adhere better.
7. The sauce should not include butter, cream or olive oil.

Eight ounces of spaghetti cooked in 1-1/2 quarts of boiling water is needed for ensuring the water has the right starch content to produce a creamy, silky sauce. For a bit of kick, add a sprinkle of red pepper flakes.

Good to the last spoonful.