cacio e pepe

Prep Time: 10 minutes  |  Cook Time: 15 minutes  |  Total Time: 25 minutes
Servings: 4 servings  |  Difficulty: Easy  |  Cuisine: Italian

Ingredients

• 1 lb rigatoni pasta
• 2 cups Pecorino Romano cheese, finely grated
• 2 tablespoons freshly ground black pepper
• Salt for pasta water
• 2 tablespoons reserved pasta water

Instructions

1. Bring a large pot of salted water to a boil and cook rigatoni according to package directions until al dente.
2. While pasta cooks, toast black pepper in a large skillet over medium heat for 1-2 minutes until fragrant.
3. Reserve 2 cups of pasta water before draining.
4. Add 1 cup pasta water to the skillet with black pepper.
5. Add drained pasta to the skillet and toss well.
6. Remove from heat and add grated Pecorino Romano cheese gradually while tossing constantly to create a creamy sauce, adding more pasta water as needed.
7. Serve immediately with extra black pepper and cheese.

Tips & Notes

• Use freshly grated Pecorino Romano for best results—pre-grated cheese contains anti-caking agents that prevent smoothness
• Reserve pasta water before draining; its starch helps emulsify the sauce
• Work quickly after adding cheese to prevent clumping
• Adjust consistency with additional pasta water if sauce becomes too thick

Nutrition Notes

This simple pasta dish is rich in protein from cheese and provides carbohydrates from pasta. Light on vegetables but authentic to traditional Roman cuisine.