20 Minute Cacio e Pepe
User Reviews
5
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Servings
3 people
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Calories
299 kcal
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Course
Main Course
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Cuisine
Italian
20 Minute Cacio e Pepe
Description
This recipe prepares pasta cooked just shy of al dente, then completes the dish by toasting freshly ground black pepper in olive oil. Reserved pasta water is added to the pan to create a sauce base before mixing in cooked pasta and finishing with a trio of finely shredded cheeses: Parmesan, Asiago, and Pecorino Romano. The cheeses melt into the warm pasta water and oil mixture, coating the noodles with a smooth, cheesy sauce.
The flavor profile is highlighted by the sharpness and saltiness of the three cheeses balanced with the pungent heat of black pepper. The texture is creamy with a slight firmness from the well-cooked pasta. Olive oil adds silkiness while helping toast the pepper’s aroma.
Serving this dish immediately preserves the cheese melt and prevents the pasta from drying. Variation in pasta types can be used but cooking times should be adjusted for even doneness. Pepper amounts and cheese blends can be customized according to taste.
Notes suggest using fresh cheeses rather than pre-shredded to ensure proper melting, and emphasize not skipping reserved pasta water to achieve creamy consistency. Substitutions for butter instead of olive oil and pepper variations are also discussed.
Ingredients
- 1/2 lb pasta spaghetti is our favorite, but you can use yours!
- 2 tablespoons extra virgin olive oil divided
- 2 teaspoons black pepper ground
- 2/3 cup water reserved pasta water
- 1/2 cup Parmesan Cheese freshly shredded
- 1/2 cup Asiago cheese freshly shredded
- 1/2 cup Pecorino Romano 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
- Use freshly shredded cheeses over pre-shredded to ensure proper melting and smoother sauce.
- Reserve pasta water and use it to create a creamy cheese and pepper sauce.
- Freshly ground black pepper provides more spice; pre-ground can be used for milder flavor.
- Substitute olive oil with salted butter for a different richness.
- Adjust cooking time for fresh or preferred pasta types; fresh pasta cooks faster.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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