Savor the simplicity and boldness of a classic cacio e pepe dish. This timeless Italian pasta creation combines al dente pasta with a velvety sauce made from pecorino Romano cheese and a generous sprinkle of freshly ground black pepper. With each bite, you'll be transported to the streets of Rome, where this traditional recipe has delighted taste buds for generations.
Boil pasta in the water, cooking to desired consistency
Place the grated pecorino romano in one of the large bowls. Place the colander over the other large bowl
When the pasta is finished, pour the pasta water through the colander and into the empty bowl. Set the pasta aside for now
Pour in half a cup of the pasta water into the bowl with the grated pecorino romano. Mix the cheese and water together until creamy. Add more water as needed, but slowly - the cheese mixture should be smooth and thick, not runny
Mix in the heavy cream, olive oil, and black pepper into the cheese mixture
Pour the cheese mixture into the pasta pot, and coat thoroughly
Top each individual bowl of pasts with shredded pecorino romano, to taste
