Cacio E Pepe Pasta Recipe

It's true: you can have a delicious dinner on the table in 15 minutes with this staggeringly quick three-ingredient cacio e pepe (cheese and pepper) recipe. Simply boil a pot of spaghetti, grate a chunk of cheese, and crush toasted peppercorns. The result is a creamy pasta sauce that packs a punch, thanks to the coarsely ground black pepper. Cacio e pepe originated in rome, and though simple in its making, relies heavily on the quality of ingredients. The cheese must pecorino romano; nothing else will work as well. Seek this out, you will be glad you did. Pecorino is salty and tangy, but more importantly melts very quicklywhich is what makes this recipe so quick to make. Use regular spaghetti, but if you can find it, tonnarelli, also known as spaghetti alla chitarra, will make for a thoroughly authentic experience.