Mafaldine Cacio E Pepe Recipe
Mafaldine cacio e pepe is a traditional Italian pasta dish made with mafaldine pasta, Cacio di Roma cheese, black pepper, and olive oil. This version of cacio e pepe uses mafaldine, a ribbon-like pasta shape that holds sauce well, providing a delightful texture with every bite. Here's how to make it at home.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the mafaldine pasta and cook according to package instructions until al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- 2
Toast the Pepper
In a large skillet, heat the olive oil over medium heat. Add the freshly cracked black pepper and toast for about 1 minute, until fragrant. Be careful not to burn it.
- 3
Combine Pasta and Pepper
Add the drained mafaldine to the skillet with the toasted pepper. Toss to coat the pasta in the oil and pepper.
- 4
Add Cheese
Gradually add the grated Cacio di Roma cheese to the pasta, stirring continuously. Add reserved pasta water a little at a time until a creamy sauce forms, ensuring the cheese is well incorporated.
- 5
Serve
Taste and adjust seasoning with salt and more pepper if desired. Serve immediately, garnished with additional cheese and freshly cracked black pepper on top.
