4.8 from 57 votes
Cacio e Pepe
Cacio e Pepe is a pasta dish that highlights the simple combination of freshly ground black pepper, butter, Pecorino Romano, and Parmesan cheeses. Bucatini or spaghetti cooked al dente are tossed in a creamy, peppery cheese sauce made by melting the cheeses with pasta water and butter. This dish features bold spiciness balanced by savory, salty cheeses and a comforting texture from the pasta coated in sauce.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
6
Calories:
398 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 398
% 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.