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0 from 63 votes

Cacio e Pepe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 6
Calories: 3578 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 teaspoons salt
  • 1 pound spaghetti, tonnarelli or bucatini pasta
  • 4 ounces Pecorino Romano cheese, finely grated
  • 1 tablespoon whole peppercorns

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve: Transfer the pasta to individual bowls. Top each serving with a spoonful of reserved pecorino and a pinch of pepper and serve.

Notes

  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.

Nutrition Information

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

% 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.

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