Cacio e Pepe
User Reviews
5.0
63 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
22 mins
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Servings
6
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Calories
3578 kcal
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Course
Main Course
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Cuisine
Italian
Cacio e Pepe
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Rome’s classic pasta combination of spaghetti, pecorino cheese, and black pepper can be a bit tricky to make at home but give it a whirl. All it takes is a little practice and some elbow grease to make a luscious, cheesy dish of pasta. Spaghetti and tonnarelli—thick, square-cut noodles—are my two favorite shapes, but rigatoni and bucatini (fat, hollow noodles) are also good.
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Ingredients
- 2 teaspoons salt
- 1 pound spaghetti, tonnarelli or bucatini pasta
- 4 ounces Pecorino Romano cheese, finely grated
- 1 tablespoon whole peppercorns
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Instructions
- Salt the water: Fill a large pot with water, and set it over high heat. Bring it to a boil and add two teaspoons of salt.
- Boil the pasta: Add the pasta to the boiling water, reduce heat to medium high and cook according to package instructions until the pasta al dente.
- Grate the cheese: While the pasta is cooking, grate the cheese with a microplane or on the small star holes of a box grater. You should have about 3 cups of very fluffy cheese.
- Toast and grind the peppercorns: In a small skillet set over medium-high heat, add the peppercorns. Toast the peppercorns, stirring occasionally or just until they release their aroma. Cool slightly, then transfer them to a mortar or a spice grinder. Pound or grind the peppercorns to a mostly coarse grind with some finer specks but no large pieces.
- Drain and reserve pasta water: When the pasta is done, set a colander over a bowl, and drain the pasta. You want to reserve 1 1/2 cups of the boiling pasta water in a heat-proof measuring cup or bowl.
- Make the sauce: Do this part quickly! Return the pasta to the cooking pot and add 1/3 cup reserved pasta water. Set the pot on the burner but don’t turn the burner on. Sprinkle about 1/3 of the cheese, 2 teaspoons pepper, and a splash of the reserved pasta water. Use tongs or a pasta spork to stir vigorously to combine the ingredients. Add another splash of reserved pasta water and another 1/3 of the cheese and continue to stir to coat the noodles evenly. The sauce should look smooth and creamy. Add more cooking water, a splash at a time (if necessary) to loosen the sauce. You may not use all of the pasta water.
- Serve: Transfer the pasta to individual bowls. Top each serving with a spoonful of reserved pecorino and a pinch of pepper and serve.
Notes
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Nutrition Information
Show Details
Calories
357.8kcal
(18%)
Carbohydrates
58.2g
(19%)
Protein
16g
(32%)
Fat
6.3g
(10%)
Saturated Fat
3.5g
(18%)
Polyunsaturated Fat
0.6g
Monounsaturated Fat
1.6g
Cholesterol
19.7mg
(7%)
Sodium
1006.8mg
(42%)
Potassium
207.1mg
(6%)
Fiber
2.8g
(11%)
Sugar
2.2g
(4%)
Vitamin A
87.6IU
(2%)
Calcium
224.8mg
(22%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3578 kcal
% Daily Value*
| Calories | 357.8kcal | 18% |
| Carbohydrates | 58.2g | 19% |
| Protein | 16g | 32% |
| Fat | 6.3g | 10% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 1.6g | 8% |
| Cholesterol | 19.7mg | 7% |
| Sodium | 1006.8mg | 42% |
| Potassium | 207.1mg | 4% |
| Fiber | 2.8g | 11% |
| Sugar | 2.2g | 4% |
| Vitamin A | 87.6IU | 2% |
| Calcium | 224.8mg | 22% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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