Cacio e pepe is a simple Roman pasta dish. The title “cacio e pepe” literally means “cheese and pepper.” The pasta is cooked al dente and is tossed with freshly grated Pecorino Romano, coarse ground black pepper, and some of the reserved pasta water, creating a creamy and delicious comfort meal. Topping with freshly grated Parmigiano Reggiano adds a slightly nutty flavor.
You know when you discover something for the first time and it ends up being this amazing thing and you ask yourself, “how did I never know of this before!?” And if it’s food related, you might make it (or maybe order it) frequently because you can’t seem to get enough and you’ll just eat it and eat it and eat it until you maybe die? Okay, maybe that last part was a little extreme, but you get me, yeah?
Enter the story of me and cacio e pepe. I first discovered this delicious simplicity earlier this year while searching for food inspiration on the internet. I came across Kenji’s post on Serious Eats and instantly fell in love. The similarity between this and the browned butter spaghetti with mizithra I grew up on intrigued me and the fact that black pepper is a main ingredient really hooked me. I knew I was going to be into this before eating it. …