Cacio e Pepe
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
398 kcal
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Course
Main Course
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Cuisine
Italian
Cacio e Pepe
Description
This Cacio e Pepe recipe carefully combines bucatini pasta with a sauce made from butter, freshly ground black pepper, Parmesan, and Pecorino Romano cheeses. The pasta water is used to create a smooth emulsion with the cheeses and butter, resulting in a creamy coating for the noodles. The black pepper is toasted in butter to bring out its flavor before adding pasta water, imparting a robust spice that defines the dish.
Cooked pasta is tossed off heat with the cheese mixture to prevent clumping and achieve a silky sauce texture. The result is al dente pasta with a rich, peppery, and savory flavor profile. Additional grated cheese can be served on top for extra savoriness.
Serving Cacio e Pepe immediately ensures the cheese sauce maintains its creamy texture. This recipe advises adjusting black pepper amounts for those sensitive to spice. Freshly grated quality cheeses are key to achieving the best flavor and melt. Choosing bucatini gives a thicker, heartier bite, but spaghetti works as an alternative.
Ingredients
- 2 tablespoons kosher salt
- 12 ounces bucatini pasta (can use spaghetti)
- 5 tablespoons butter unsalted
- 1 1/2 teaspoons black pepper see note, freshly ground
- 3/4 cup Parmesan Cheese freshly grated
- 3/4 cup Pecorino Romano cheese freshly grated
- cheese for serving, optional, grated, extra
Instructions
- Bring a large pot of water to a boil. Add the kosher salt and return to a rolling boil. Add the pasta and cook until al dente according to the package directions. Don’t overcook the pasta.
- When the pasta is about halfway done cooking, start making the sauce. In a large skillet, melt the butter over medium-high heat. Add the black pepper and stir, cook for about 2 minutes.
- Add 1/2 cup of the pasta water from the pasta pot and bring to a simmer. Stir and cook for 1 minute.
- Before you drain the pasta, reserve 1/2 cup of the pasta water. Use a colander to drain the pasta. Add the pasta, Parmesan cheese, and Pecorino cheese to the skillet, make sure the heat is off. Using tongs, toss until the all of the cheese is melted and until all of the pasta noodles are well coated. Add the remaining 1/2 cup of pasta water and turn the heat on low. Cook for 1 minute or until the water mixes into the pasta.
- Transfer the pasta to plates or bowls and garnish with additional cheese, if desired. Serve immediately.
Notes
- Adjust the black pepper quantity to taste, especially for those sensitive to spice.
- Freshly grate cheeses from wedges for the best flavor and melting texture.
- Bucatini provides a thicker pasta texture; spaghetti is a suitable substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 2671mg | 111% |
| Potassium | 165mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 455IU | 9% |
| Calcium | 291mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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