Authentic Cacio e Pepe
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
6 Servings
-
Calories
382 kcal
-
Course
Main Course
-
Cuisine
Italian
Authentic Cacio e Pepe
Description
Authentic Cacio e Pepe focuses on a simple combination of pasta, Pecorino Romano cheese, and freshly ground black pepper. The pasta is cooked al dente in salted water, while black pepper is optionally toasted to enhance aroma. Once cooked, the tonnarelli or thick spaghetti is mixed with finely shredded Pecorino Romano and part of the reserved pasta water. Quickly stirring allows the cheese to melt evenly and the starchy water to create a creamy coating that clings to the noodles. The recipe calls for gradual addition of pasta water to reach a thick, luscious sauce consistency, making each bite smooth and peppery.
This pasta dish is served hot as a straightforward yet flavorful meal highlighting the sharpness of Pecorino Romano and the spicy warmth of black pepper. It makes an ideal light lunch or dinner focusing on quality ingredients and technique.
Notes specify that pepper quantity adjusts to taste, and finely grating fresh cheese prevents clumping. Use the fine shredding side of a grater for best melting results.
Ingredients
- 1 pound tonnarelli or thick spaghetti pasta
- 1 tablespoon salt
- 1 1/2 cups Pecorino Romano cheese or freshly gfrated, finely shredded
- 1 cup pasta water approximate
- 1 tablespoon black pepper freshly ground
Instructions
- Bring a large pot of water to a boil. Add in salt. Cook your pasta until al dente.
- (Optional Step) Place the pepper in a small skillet and toast over medium heat for 1 to 2 minutes.
- Remove cooked pasta from the water with tongs when finished and placed into a large mixing bowl.
- Add in 1 1/4 cups pecorino romano cheese immediately, reserving the remaining 1/4 cup. Add in 1/2 cup of the pasta water and pepper.
- Stir with tongs quickly to allow the heat from the pasta and water to melt the cheese. Add remaining water until you have a thick, creamy sauce coating the pasta.
- Serve hot sprinkled with remaining cheese.
Notes
- Adjust the amount of black pepper used to suit your taste and pepper strength; from 1 teaspoon to 2 tablespoons is typical.
- Freshly grated Pecorino Romano melts more smoothly than pre-grated cheese and avoids clumping.
- Grate cheese finely for a better melting texture that coats the pasta evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 382kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 18g | 36% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 1469mg | 61% |
| Potassium | 216mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 115IU | 2% |
| Calcium | 291mg | 29% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
