Description
Cacio e Pepe is a simple Roman pasta dish made with Pecorino Romano cheese and black pepper. This minimalist recipe highlights the quality of the ingredients, producing a rich, creamy sauce that clings to the pasta.
Ingredients
Scale
- Kosher salt
- 8 ounces pasta (such as spaghetti or bucatini)
- 1 cup grated Pecorino Romano cheese (divided)
- 2 teaspoons coarsely ground black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook until al dente, about 1 minute less than package instructions. Reserve 1½ cups of pasta cooking water before draining.
- Meanwhile, in a large skillet, toast the black pepper over medium heat until fragrant, about 1 minute.
- Add 1 cup of the reserved pasta water to the skillet and bring to a boil.
- Add the drained pasta to the skillet and toss until coated.
- Remove the skillet from heat and add ¾ cup of Pecorino Romano cheese, tossing vigorously until the cheese melts and creates a creamy sauce.
- Add more pasta water as needed to reach desired consistency.
- Serve immediately, topped with remaining Pecorino Romano.
Notes
Use high-quality Pecorino Romano for best results. The sauce should be creamy but not clumpy—add pasta water gradually. Pairs well with a simple green salad.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 1g
- Fat: 20g
- Carbohydrates: 45g
- Protein: 20g