Description
Joanna Gaines’ Cacio E Pepe brings Roman culinary magic to home kitchens with its simple, elegant ingredients. Creamy Pecorino Romano and black pepper create a luxurious pasta experience you’ll savor with each perfectly twirled bite.
Ingredients
Scale
Pasta:
- 1 pound (454 grams) spaghetti
Cheese:
- 1 ¾ cups (210 grams) grated Pecorino Romano cheese
Seasonings and Oil:
- 2 cloves garlic, minced
- 6 tablespoons (90 milliliters) olive oil
- 2 teaspoons ground black pepper
Instructions
- Prepare a spacious pot by filling it with water and adding a pinch of salt. Bring the water to a rolling boil over high heat.
- Carefully lower the spaghetti into the boiling water, gently stirring to prevent sticking. Cook the pasta for approximately 8 to 12 minutes until it reaches a perfect al dente texture, maintaining a slight firmness when bitten.
- While the pasta cooks, extract 1 cup (240 milliliters) of starchy cooking water. Drain the spaghetti in a colander, shaking to remove excess water.
- Select a large skillet and warm it over medium heat. Pour in the olive oil, allowing it to shimmer slightly.
- Add minced garlic and freshly ground black pepper to the heated oil. Sauté for 1 to 2 minutes, releasing their aromatic essence without browning.
- Transfer the cooked spaghetti directly into the fragrant skillet with the garlic and pepper mixture.
- Sprinkle grated Pecorino Romano cheese over the pasta, tossing gently to distribute evenly.
- Introduce the reserved cooking water, gradually pouring 1/2 cup (120 milliliters) into the skillet. Stir vigorously to create a creamy, smooth sauce that envelops each strand of pasta.
- Continue stirring for approximately 1 minute, allowing the cheese to melt completely and bind with the pasta.
- If the sauce appears too thick, incorporate additional cooking water, one tablespoon at a time, until achieving a silky, clingy consistency.
- Plate the Cacio e Pepe immediately, garnishing with an extra sprinkle of Pecorino Romano and a generous dusting of freshly cracked black pepper if desired.
Notes
- Pick a well-aged Pecorino Romano with intense, sharp flavor that melts beautifully and creates rich, authentic taste.
- Capture pasta water’s magic by carefully ladling out starchy liquid before draining, which becomes critical for sauce’s perfect silky texture.
- Remove pan from heat before introducing cheese, preventing unwanted clumping and ensuring smooth, creamy coating on every strand.
- Crack whole black peppercorns moments before using, releasing bold, aromatic oils that transform ordinary pasta into an extraordinary experience.
- Toss steaming hot spaghetti immediately after cooking, allowing residual heat to gently melt cheese and distribute seasonings evenly throughout dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 600 kcal
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 10 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 50 mg