I like to think of cacio e pepe (Italian for "cheese and pepper") as Rome's cosmopolitan version of mac and cheese [1]. It's a simple recipe [2] that requires nothing more than spaghetti, cheese, butter, and seasonings, but it's all in the technique. The reserved cup of pasta water is what helps you achieve a glossy sauce that coats the pasta and makes it creamy . . . just without cream. And the buttery, peppery pasta is also ready in a matter of minutes — and is always gone even faster than that. For this reason, cacio e pepe is one of the most valued dishes in my weeknight recipe arsenal [3]. Want a plate of this now? Then check out the easy recipe ahead.
