Description
Cacio e Pepe is a classic Italian dish known for its simple yet flavorful ingredients. With just pasta, grated pecorino romano, and freshly ground black pepper, it’s a quick and satisfying meal ideal for any occasion.
Ingredients
Scale
- 8 ounces pasta (recommend bucatini or spaghetti)
- 1 1/2 tsp freshly ground black pepper
- 4 ounces pecorino romano cheese (very finely grated, plus more for garnish)
- 1 cup pasta water
Instructions
- Grate the Pecorino Romano cheese very finely and set aside, ensuring some is reserved for garnish.
- Place freshly ground black pepper in a saucier pan or high-sided skillet; toast slightly if desired.
- Cook pasta in boiling water according to package directions (do not salt the water); ensure pasta is completely cooked.
- Warm two plates or pasta bowls in an oven or warming drawer for serving.
- When pasta is nearly done, spoon 1/4 cup of boiling pasta water into the skillet with black pepper without turning on the heat.
- Transfer cooked pasta directly into the skillet, add 4 ounces of cheese, and ladle in 1/2 cup of hot pasta water.
- Mix vigorously with a wooden spoon or kitchen tweezers until the cheese melts into a creamy sauce, adjusting with pasta water or cheese if necessary.
- Twirl pasta onto the warmed plates or bowls and garnish with extra Pecorino Romano before serving.
Notes
Using high-quality pecorino romano enhances the flavor of the sauce.
Serving on warmed plates helps keep the pasta from cooling too quickly.
Feel free to adjust the amount of black pepper based on your spice preference.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg