This classic Roman pasta dish, Cacio e Pepe, relies on a few high-quality ingredients to create a remarkably flavorful and creamy sauce. Thick-cut pasta is cooked in minimal water to maximize starch, which then emulsifies with toasted black pepper, Pecorino-Romano cheese, and a touch of olive oil, resulting in a simple yet elegant meal.
The key to an authentic Cacio e Pepe lies in the emulsification of the starchy pasta water with the Pecorino-Romano and black pepper. Do not drain the pasta water; its starch content is crucial for creating a creamy, cohesive sauce without added butter or oil in the sauce-making process itself. Ensure your black pepper is freshly ground on a coarse setting; toasting it briefly unlocks its aromatic compounds, intensifying its flavor. When adding the cheese, the pasta should be off the heat to prevent the cheese from clumping. Vigorous tossing is essential to create a smooth, velvety sauce. Use high-quality Pecorino-Romano and extra-virgin olive oil for the best results, as their flavors are prominent in this minimalist dish.