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Classic Cacio e Pepe
Italian cuisine
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Be the first to like this recipeClassic Cacio e Pepe
A simple yet elegant Roman pasta dish, meaning "cheese and pepper." It relies on the starchy pasta water to emulsify with Pecorino Romano cheese and black pepper for a creamy sauce.
- Preparation time
- 5 min
- Cooking time
- 15 min
- Total time
- 20 min
- Servings
- 4
- Course
- Main
- Complexity
- Easy
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Ingredients
Pasta
- 9oz spaghetti(Or bucatini, tonnarelli.)
Sauce
- 4oz pecorino romano cheese(Finely grated)
- 1 tbsp black pepper(Freshly ground, coarse)
- salt(For pasta water)
Instructions
Cook Pasta
- Bring a large pot of generously salted water to a rolling boil.
- Add spaghetti and cook according to package directions until al dente. Reserve about 1.5 cups of the starchy pasta water before draining.
Make Sauce
- While pasta cooks, combine the grated Pecorino Romano cheese and coarsely ground black pepper in a large bowl.
- Add about 1/2 cup of the hot pasta water to the cheese and pepper mixture. Whisk vigorously until a smooth, creamy paste forms. Avoid clumps.
Combine and Serve
- Drain the pasta and immediately add it to the bowl with the cheese paste.
- Toss the pasta vigorously, adding more reserved pasta water a tablespoon at a time as needed, until the sauce coats the spaghetti evenly and has a creamy consistency.
- Serve immediately, topping with extra Pecorino Romano cheese and black pepper if desired.
Nutrition
- Servings
- 4
- Serving size (imperial)
- 5.3 oz
| Nutrient | Per serving | Per 100 g | Total (4 servings) |
|---|---|---|---|
| Calories | 450 kcal | 300 kcal | 1,800 kcal |
| Protein | 15 g | 10 g | 60 g |
| Fat | 18 g | 12 g | 72 g |
| Carbs | 55 g | 36.7 g | 220 g |
Tips
- Grate the Pecorino Romano cheese very finely for a smoother sauce.
- Use freshly ground black pepper; it has a much more intense flavor.
- Serve immediately; Cacio e Pepe is best enjoyed right after preparation.
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