20 Minute Cacio e Pepe
User Reviews
5.0
54 reviews
Excellent
-
Servings
3 people
-
Calories
299 kcal
-
Course
Main Course
-
Cuisine
Italian
20 Minute Cacio e Pepe
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1/2 lb pasta spaghetti is our favorite, but you can use yours!
- 2 tablespoons extra virgin olive oil divided
- 2 teaspoons ground black pepper
- 2/3 cup reserved pasta water
- 1/2 cup Parmesan Cheese freshly shredded
- 1/2 cup Asiago cheese freshly shredded
- 1/2 cup Romano Pecorino cheese freshly shredded
- 1 teaspoon kosher salt for the pasta water
Instructions
- Cook Pasta: Heat a pot of water with salt over high heat and bring to a boil. Add pasta and cook 1 minute less than al dente as listed on the box. If using fresh pasta, boil for only 2 minutes.
- Toast Pepper: When pasta is only 3 minutes from being done, add 1 tablespoon of olive oil to a saute pan and heat over medium. Add pepper and mix well, toasting for 1 minute.
- Add Pasta: Scoop out 2/3 cup of pasta water from the cooking pasta pot and add to the pan with the oil and pepper. Let simmer for 1 minute. Drain the pasta and add it to the pan and stir to combine with the pasta water, oil, and pepper. Add the remaining tablespoon of olive oil and mix well.
- Add Cheese: Add half of the cheese and stir with pasta. Add the remaining cheese and stir until it all has melted. Finish with a pinch more pepper if desired.
- Serve and enjoy!
Notes
- Substitutions
- Substitutions
- Pasta: Use your favorite, fresh homemade pasta, or to be truly authentic, use tonnarelli. Just be sure to follow the cooking time instructions for whatever pasta you're using, and remember, fresh pasta only takes a couple of minutes.
- Cheeses: Traditionally, Romano Pecorino is what is used and this simply means it is Romano made from sheep. If it is labeled just Romano, then it is likely made with cow's milk, which is also delicious for this recipe. We love the combination of all three of these cheeses, but you can use all of one or any combination that you have/would like. Just be sure you do not use pre-shredded cheese and shred your own because pre-shredded cheese does not melt as well as freshly shredded.
- Pepper: Freshly ground or pre-ground is great for this recipe, or a combination of both. Freshly ground pepper is going to have a stronger, spicier pepper flavor. I use pre-ground pepper when I make this for my kids, but prefer freshly ground for myself.
- Olive Oil: You can also use salted butter.
- Don't skip the pasta water!
- Don't skip the pasta water!
- This is a key step to ensuring that the cheese melts and clings to your pasta.
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
7g
(2%)
Protein
18g
(36%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Cholesterol
40mg
(13%)
Sodium
1868mg
(78%)
Potassium
288mg
(8%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
664IU
(13%)
Vitamin C
5mg
(6%)
Calcium
589mg
(59%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 40mg | 13% |
| Sodium | 1868mg | 78% |
| Potassium | 288mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 589mg | 59% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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