Cacio e Pepe rigatoni

Prep time: 5 minutes / Cook time: 3 to 8 minutes (depending on pasta) / Servings: 2 Cacio e Pepe, which literally means cheese and pepper, is a Roman classic made with just three ingredients: pasta, Pecorino Romano, and freshly ground black pepper. Older than tomato sauce, this dish is one of the earliest examples of pasta seasoning in Italy.

While it looks simple, perfecting Cacio e Pepe requires quality ingredients, proper balance, and technique. The sauce is created with starchy pasta cooking water — a step that requires some attention to achieve the right texture.

In our version, we’ve added oven-dried cherry tomatoes and lemon zest for a gourmet twist. Quick, flavorful, and authentic, this Roman staple is a must-try dish, perfect for any occasion.

Cacio e Pepe rigatoni

Ingredients

1 lb (450 g) pasta: rigatoni, spaghetti, or other

• 1 ⅓ cups grated Pecorino Romano or Parmesan (or half and half)

• 2 to 4 tbsp. (30–60 ml) extra virgin olive oil

• 2 tsp. (10 ml) freshly ground black pepper

• ½ tsp. lemon zest

• Oven-dried cherry tomatoes (optional)

Preparation

Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1 cup (250 ml) of cooking water before draining. In a large bowl, whisk together grated cheese and olive oil with ½ cup (125 ml) of pasta cooking water until smooth. Add pepper. Toss drained pasta directly into the bowl, mixing well. Add more cooking water if needed to loosen the sauce.

Serve immediately, topped with oven-dried cherry tomatoes (optional) and lemon zest.

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