Servings: 4 servings
Calories: 400kcal
Equipment
- Large pot
- skillet
- grater
- Measuring cups
- Measuring spoons
Ingredients
For the Pasta
- 12 oz spaghetti (or tonnarelli) Use spaghetti for ease or tonnarelli for a more traditional texture.
For the Sauce
- 1 cup finely grated Pecorino Romano cheese This cheese gives Cacio e Pepe its signature flavor.
- freshly cracked black pepper Adjust to taste.
- salt Essential for seasoning the pasta water.
Optional Add-in
- 2 tablespoons unsalted butter Adds extra creaminess to the sauce.
Instructions
How to Make Cacio e Pepe
- Bring a large pot of salted water to a rolling boil.
- Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Remember to reserve about 1 cup of pasta water before draining!
- Coarsely grind a generous amount of black pepper into a large skillet.
- Place the skillet over medium heat and toast the pepper for about 1 minute until fragrant.
- Once the pasta is cooked and drained, quickly add it directly to the skillet with the toasted pepper.
- Remove the skillet from heat and promptly add the grated Pecorino Romano cheese. Toss the pasta vigorously to combine, drizzling in reserved pasta water until a creamy sauce forms.
- If the sauce feels too thick, gradually add more pasta water until desired consistency.
- If using, stir in the butter for extra creaminess.
- Plate up your Cacio e Pepe immediately, garnished with additional Pecorino Romano cheese and more cracked black pepper.
Notes
Make sure to reserve some pasta water before draining to achieve the perfect creamy sauce. Toasting the pepper for about a minute is crucial as it intensifies the flavor.
Nutrition
Serving: 1serving | Calories: 400kcal | Carbohydrates: 60g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 400mg | Potassium: 200mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10IU | Calcium: 30mg | Iron: 10mg
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