At the heart of Italian cuisine is the alchemy of turning a few simple ingredients into something marvelous. Few dishes showcase this better than a perfectly prepared dish of Cacio e Pepe, one of Rome’s most famous pasta dishes.

 

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At Da Enzo in Trastevere, a legendary trattoria tucked away on one of the quieter streets of the bustling Roman neighborhood, they use high-quality ingredients and time-honored techniques to make their Cacio e Pepe. The sauce is creamy and full of flavor without being overbearing. This recipe, and a little practice, will give you something similar to the dish Da Enzo serves (sans the lively atmosphere of Trastevere). Since there are so few ingredients, we recommend splurging on quality. Most of the magic happens in the last few minutes as you emulsify the butter and cooking water and finish the pasta in the sauce with the Pecorino Romano. Simple and divine.

Cacio e Pepe RECIPE

1 package spaghetti (500 grams)
4 Tbsp of butter (½ stick)
20 grinds (approx. 2 tsp) fresh cracked black pepper
1¼  cups grated Pecorino Romano

Bring a large pot of salted water (salted to taste like the sea) to a boil and cook the pasta.

Just before the pasta is ready, melt the butter in a skillet over medium-high heat. Add the fresh ground pepper and swirl to mix. Do not let the butter brown. This will take less than a minute. Add a half cup of the cooking water directly from the pot. Cook for 1 more minute to emulsify the sauce.

Drain the pasta when al dente, reserving 1 cup of the cooking water. Add half of the reserved cooking water to the skillet and cook while stirring for 1 minute to emulsify. Add the pasta and Pecorino Romano to the sauce and toss vigorously until the pasta is evenly coated. Add the remaining cooking water and cook for an additional minute while stirring.

Serve topped with additional grated Pecorino Romano and a sprinkle of freshly ground black pepper.

Casina Rossa: A Cacio e Pepe bottled Pasta Sauce from Italy unlike no other

For anyone looking for a high-quality no-fuss version of Cacio e Pepe, Casina Rossa’s Cacio e Pepe sauce makes a restaurant-quality, rich and ready-to-eat instant meal. Casina Rossa’s bottled version of the classic Roman sauce combines DOP Pecorino Romano with fragrant black pepper in an all-natural roux.

And for those predisposed to Alfredo sauce, which is similar but without the black pepper, and with Parmigiano Reggiano instead of Pecorino Romano, Casina Rossa’s bottled version of the decadent, creamy sauce may interest you. It’s made with all-natural Italian ingredients and goes well with tagliatelle or fettuccine.