Cacio e Pepe
Cacio e Pepe is a simple yet irresistible pasta dish that combines the sharpness of Pecorino Romano cheese with the heat of freshly cracked black pepper.
Servings: 6 servings
Equipment
Ingredients
- 16 ounces spaghetti
- 1 tablespoon freshly ground black pepper plus more for serving
- 1 ½ cup freshly grated Pecorino Romano
- 2 tablespoons butter
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup pasta water, drain and return the pasta to the pot, covered.
- In a large deep skillet, toast the pepper until fragrant, about 1 minute. Add ½ cup pasta water on top of the pepper and bring to a simmer.
- Reduce the heat to low, add the grated cheese and remaining pasta water and whisk until it comes together into a creamy glossy sauce. Toss the cooked spaghetti and the butter into the sauce until well combined.
- Serve immediately with more freshly cracked black pepper, if desired.
Nutrition
Calories: 413kcal | Carbohydrates: 58g | Protein: 18g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 335mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 226IU | Calcium: 287mg | Iron: 1mg
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