As summer slowly turns into fall, we start craving heartier dishes, including the biggest Roman classic: this cacio e pepe corzetti pasta will become your family’s favorite in no time! A delicious cheese and pepper sauce, minimalist yet irresistible, coats each corzetti pasta disc, turning a good plate of fresh pasta into the ultimate fresh pasta dream.
As with all recipes that include just a bunch of ingredients, remember to use the highest quality ingredients you can find – they will be the stars of the dish.
Cacio e Pepe Corzetti Pasta
- black pepper, freshly grated
- pecorino romano cheese, freshly grated
- pasta water (essential in this recipe!)
Start by preparing the corzetti pasta according to your favorite fresh pasta recipe. When ready, cook the pasta in salted boiling water.
As the pasta cooks, start making the cacio e pepe sauce. In a blender, add the pecorino romano cheese and the black pepper. Pulse for a few seconds to combine. Add some pasta water and pulse again. Go on like this until you get a dense, creamy sauce. It doesn’t have to be too runny.
When the pasta is al dente, drain and toss with the cacio e pepe mixture. Add some tablespoons of pasta water if necessary. Make sure the sauce coats the pasta evenly. Serve immediately.