Cacio e Pepe Pasta
Click here for the Cacio e Pepe recipe I learned in while living in Rome. I chose to add pancetta to my recipe, but you can omit it if you would prefer. This is a delicious, twirl-worthy pasta made with pecorino romano cheese and black pepper!
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Main Course, pasta
The Foreign Fork
grated pecorino romano cheese
using the smallest setting to make the cheese into powder (about 3 cups)
g (about 14 oz)
or guanciale, cut into small pieces
Fresh ground black pepper
¼ - ½
reserved pasta water
Prepare four servings of above pasta recipe.
In a large pan, cook the pancetta until crispy.
While the pancetta is crisping, cook the pasta noodles in boiling water until al-dente.
Remove the noodles from the water, reserving about ¼- ½ cup of pasta water.
Keeping the pancetta in the pan, add the cooked noodles and the grated pecorino cheese
Add ¼ cup of reserved pasta water and mix.
If the sauce is not creamy enough, add more pasta water little by little until desired consistency is reached.
Coarsely grate fresh black pepper into the pan. Make sure to use freshly-grated black pepper, as the taste is much different than store-bought, pre-ground pepper.
Serve and enjoy!
Recipe copyright The Foreign Fork. For educational or personal use only.
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