Easy Homemade Pasta Sauces that are Better than Store-Bought

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Cacio e Pepe

Cacio e Pepe is a classic Roman dish that highlights the simplicity of just a few ingredients: high-quality Pecorino Romano cheese and freshly ground black pepper. This dish combines the creamy texture of melted cheese with the warmth of pepper, tossed with pasta and a splash of pasta water to create an effortlessly delicious sauce!

Ingredients (for 4 servings):

• 12 oz spaghetti or tonnarelli
• 1 ½ cups Pecorino Romano cheese, finely grated
• 1 tsp freshly ground black pepper (adjust to taste)
• Salt (for pasta water)
• ½ cup reserved pasta cooking water (adjust as needed)

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of the pasta cooking water before draining the pasta.
2. In a large mixing bowl, combine the finely grated Pecorino Romano cheese and freshly ground black pepper.
3. Add the hot drained pasta to the bowl with the cheese and pepper mixture. Quickly toss to coat the pasta, adding a little reserved pasta water (1-2 tbsp at a time) to help create a creamy sauce. Continue tossing until the cheese melts and forms a smooth coating on the pasta. Adjust the sauce consistency by adding more pasta water as needed.
4. Serve immediately, garnishing with extra Pecorino Romano and more black pepper, if desired.