Authentic Cacio e Pepe
User Reviews
4.8
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Prep Time
2 mins
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Cook Time
12 mins
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Total Time
14 mins
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Servings
3 servings
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Calories
422 kcal
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Course
Main Course
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Cuisine
Italian
Authentic Cacio e Pepe
Description
Authentic Cacio e Pepe involves cooking spaghetti to just under al dente, then tossing it in a skillet heated with freshly ground black pepper infused briefly in hot pasta water. A creamy sauce is created by mixing pecorino and Parmesan cheese with reserved hot pasta water, emulsifying the cheese into a smooth coating. The pasta is combined quickly with the pepper and cheese sauce, ensuring even coverage and avoiding clumps. This results in a silky, pepper-forward sauce clinging to every strand of pasta.
The flavor is a contrast between sharp, salty cheese and the warmth of black pepper. Preparation timing and heat control are key to maintaining smooth sauce consistency and optimal pasta texture.
This dish is best served immediately to enjoy its creamy sauce while hot. Leftovers should be refrigerated in an airtight container and consume within 1-2 days.
Ingredients
- 3 cups spaghetti cooked
- ¾-1 tablespoon black pepper freshly ground
- 1¼ cups pecorino cheese freshly grated
- ¼ cup Parmesan Cheese freshly grated; or pecorino Romano cheese
Instructions
- Boil the water in a large pot, add the salt and the spaghetti. Cook the pasta about two minutes less than the package directions.
- While pasta is cooking, ground the pepper corns until you have the desired amount of pepper.
- About 3 minutes before the time is up (2 minutes less then directed) in a large skillet pan add the freshly ground pepper and heat on high for about 30 seconds or until you can smell the pepper, then add about ⅓-½ cup of hot pasta water (you need the starchy pasta water which helps prevent clumping). Cook on high, stirring constantly for about 30-45 seconds, it will be almost melted but some water will remain.
- In a small bowl add the pecorino (and a little parmesan) and combine, add ⅓-½ cup (or a little more if needed) of hot pasta water and stir to make a creamy sauce.
- By this time your pasta is ready (a little less than al dente). Turn the heat back on the pepper on medium / high, add the spaghetti and the pecorino cream sauce, quickly toss and stir gently to combine. Add a little pasta water if needed and continue to combine. When the spaghetti is cooked (about a minute) and the creamy sauce has thickened slightly, the Cacio e Pepe is ready. Divide into 2-3 plates, top with a sprinkle of black pepper and pecorino cheese. Enjoy!
Notes
- Three cups cooked spaghetti correspond to about 6 ounces (300 grams) of dry pasta.
- Consume immediately after preparation for best texture and flavor; refrigerate leftovers 1-2 days in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 422 kcal
% Daily Value*
| Calories | 422kcal | 21% |
| Carbohydrates | 46g | 15% |
| Protein | 25g | 50% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 51mg | 17% |
| Sodium | 629mg | 26% |
| Potassium | 117mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 245IU | 5% |
| Calcium | 552mg | 55% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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