I really love Roman cuisine, especially the pasta dishes. I have featured classics like Carbonara , Buccatini all’Amatriciana  and Spaghetti alla Gricia  here in the past. Cacio e Pepe is another one to add to our repertoire of crowd pleasing Roman pasta dishes.
Cacio e Pepe literally means cheese and pepper, which are the two main ingredients, and this simple ingredient list belies the challenges in achieving the perfect consistency for this dish. You don’t want clumps of cheese, you want the pasta coated well, and you need a bit of a creamy sauce to form (not too saucy, just enough so the pasta is not too dry). I have found that stirring in stages: first coat with olive oil, then stir in cheese and lastly add and stir in the some of the pasta cooking water, really helps give that nice even consistency. Adding that starchy pasta cooking water in the final stage helps create the sauce.Print