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
- 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.
- In a large skillet or saucepan, toast black pepper over medium heat for 1 minute until fragrant.
- Add 1 cup of the reserved pasta water to the pan and bring to a simmer.
- Reduce heat to low, add the drained pasta, and toss to coat.
- Gradually sprinkle in the cheese while tossing the pasta vigorously to create a creamy sauce. Add more pasta water as needed for desired consistency.
- Continue tossing until the cheese is melted and the pasta is coated in a smooth, glossy sauce.
- 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