This Cacio e Pepe only has 4-ingredients and is ready in 25 minutes! This creamy Italian pasta dish translates to "cheese and pepper". All you need is Pecorino Romano, unsalted butter, freshly cracked black pepper, and high-quality pasta. No eggs, no parmesan cheese, just the perfect weeknight meal!
If you have a block of Pecorino Romano, use a microplane to grate it or shred it then place it in a food processor. Pulse until finely grated. Set aside.
Cook pasta according to the package instructions. Remove from heat 2 minutes before it’s al dente and reserve 1 cup of the pasta water.
Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add pepper and cook, for 1 minute, until toasted.
Add 1/2 cup of the pasta water to skillet and bring to a simmer. Transfer pasta to the skillet and add remaining butter.
Reduce heat to low and add the Pecorino, stirring and tossing until the cheese melts and the pasta is al dente. If the pasta appears dry, add more water 1 tablespoon at a time. Serve and enjoy!