Cacio e pepe, a specialty of Rome, is a simple pasta that makes a delicious, quick meal. It’s very satisfying to watch the sauce become creamy without the addition of milk or cream – just cheese and pasta water.
For this recipe, I made few changes. I’ve noticed many recipes, like this one, instruct you to combine the cooked pasta, cheese, and pasta water, whisking all along to make the sauce. It’s not easy to whisk pasta! It is easier to combine just the cheese and hot pasta water, whisking them together to create a creamy sauce, then add the pasta and toss together. Cacio e pepe pairs perfectly with arugula and seasonal greens.