Description
Learn how to make the classic Italian pasta dish, Cacio e Pepe, at home with this easy and delicious recipe. With just a few simple ingredients, you can create a creamy and flavorful pasta dish that will transport you to the streets of Rome.
Ingredients
Scale
Ingredients:
- 12 ounces spaghetti or tonnarelli
- 1 cup finely grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons unsalted butter (optional)
- salt for pasta water
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente, reserving 1 1/2 cups of the starchy pasta water before draining.
- Toast the Pepper: In a large skillet over medium heat, toast the cracked black pepper for about 1 minute until fragrant.
- Make the Sauce: Add 1 cup of the reserved pasta water to the skillet and bring to a simmer. Add the cooked pasta to the skillet and toss to coat. Remove from heat and gradually sprinkle in the grated Pecorino Romano cheese while tossing the pasta continuously to create a creamy sauce, adding more reserved pasta water as needed until the sauce coats the noodles smoothly.
- Finish and Serve: If using, add butter for extra richness. Serve immediately with additional cracked black pepper and Pecorino Romano.
Notes
- Use freshly grated Pecorino Romano for the best texture.
- Work quickly when adding the cheese to prevent clumping.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
