Cacio e pepe proves simple ingredients can deliver big flavor

Simplicity and elegance are the name of the game when you want to elevate a normal weeknight meal, and cacio e pepe is just the dish to bring a midweek smile.

This classic Roman pasta uses only four ingredients: pasta (preferably bucatini), Pecorino Romano cheese, fresh-ground black pepper and starchy pasta water. That cloudy pasta water is the magic – it creates a creamy, emulsified sauce without a drop of cream or butter. The goal is a smooth, glossy and rich sauce using nothing but technique.

We’re making this dish today exactly the way Roman shepherds did in the fields more than 2,000 years ago. Keep these ingredients on hand and you’ll always have dinner ready – no last-minute grocery runs required.

That said, don’t let the short ingredient list fool you. Cacio e pepe can be temperamental if rushed. Heat the cheese too much (over 180 degrees) and it clumps. Follow the steps below and you’ll turn out a silky, restaurant-worthy bowl that will impress a date or your family alike. Pair it with the protein of your choice and you have a lovely meal.

As always, eat fresh, dine local and be happy.

Cacio e pepe

Prep time: 10 minutes Serves: 2

Ingredients

6 ounces bucatini (bronze-cut preferred) 3/4 cup Pecorino Romano cheese, finely grated 1 tablespoon fresh-ground black pepper 1-2 cups starchy pasta water

Note: Spaghetti and Parmigiano Reggiano are fine substitutes if you don’t want to go fully traditional. Pecorino Romano is a sheep’s milk cheese – sharp, salty, tangy and earthy – so it’s bold but authentic.

Directions

Boil just enough water in a large saucepan to cover the pasta. Salt the water generously. Cook the bucatini for 8-9 minutes, until al dente. While the pasta cooks, grate the cheese and lightly toast the black pepper in a saute pan. Transfer the cooked pasta to a large mixing bowl with the toasted pepper and a ladle (about 1/2 cup) of pasta water. In a separate bowl, add a few ladles of hot pasta water to the grated cheese and quickly stir with a wooden spatula to form a smooth slurry (this tempers the cheese). Add the cheese mixture to the pasta and stir rapidly until a creamy sauce forms. Add more pasta water as needed to loosen and emulsify. Twirl with tongs for a fashionable plate, then finish with a twist of pepper and a light dusting of cheese. Serve immediately – this dish waits for no one.

Enjoy!