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Cacio e Pepe

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  • Author: clara
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Cacio e Pepe is a classic Roman pasta dish that translates to ‘cheese and pepper.’ It’s a simple yet flavorful meal made with just a few ingredients: pasta, Pecorino Romano cheese, freshly cracked black pepper, and pasta water for a creamy, cheesy sauce.

Ingredients

Units Scale
  • 12 oz spaghetti or tonnarelli
  • 1 1/2 cups finely grated Pecorino Romano cheese
  • 2 teaspoons freshly cracked black pepper
  • Salt for pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1 1/2 cups of pasta water before draining.
  2. In a large skillet or saucepan, toast black pepper over medium heat for 1 minute until fragrant.
  3. Add 1 cup of the reserved pasta water to the pan and bring to a simmer.
  4. Reduce heat to low, add the drained pasta, and toss to coat.
  5. Gradually sprinkle in the cheese while tossing the pasta vigorously to create a creamy sauce. Add more pasta water as needed for desired consistency.
  6. Continue tossing until the cheese is melted and the pasta is coated in a smooth, glossy sauce.
  7. Serve immediately with extra cheese and black pepper if desired.

Notes

  • Use freshly grated Pecorino Romano for best results—pre-grated cheese may clump.
  • Work quickly while the pasta is hot to help the cheese melt smoothly.
  • If the sauce gets too thick, add a splash more pasta water to loosen it.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 460
  • Sugar: 2g
  • Sodium: 520mg
  • Fat: 14g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 35mg

Find it online: https://recipe.ukfinda.com/cacio-e-pepe.htm