Cacio e Pepe
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
477 kcal
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Course
Main Course, Lunch, Dinner
Cacio e Pepe
Description
Cacio e Pepe combines al dente spaghetti with finely ground black pepper and freshly grated pecorino romano cheese. The method depends on reserved starchy pasta water and butter to create a creamy sauce that coats the noodles evenly without clumps or dryness.
The cooking water is deliberately limited to develop higher starch concentration. The cheese is shredded fresh and added off heat to melt smoothly. Pepper contributes warmth and subtle heat, while butter adds richness. The sauce can be adjusted with pasta water throughout tossing to reach the ideal consistency.
The dish is served immediately to retain creamy texture and is commonly garnished with additional cheese and optional parsley. Attention to timing and technique produces the characteristic silky sauce that defines this classic recipe.
Ingredients
- 12 ounces spaghetti or long pasta
- 4 ounces pecorino romano plus extra for garnish
- 1 ½ teaspoons black pepper finely ground
- 3 tablespoons butter
Instructions
- Bring a shallow pot of salted water to a boil. You want enough water to cook the pasta but you want the water to become very starchy so don't overfill the pot. The water should just barely cover the pasta.
- Meanwhile, shred cheese with the fine side of a cheese grater. Add finely ground black pepper.
- Add pasta to boiling water and cook until al dente. Drain well, reserve 1 ½ cups of pasta water (do not rinse pasta). The pasta water should be a bit starchy and a little thick.
- Working quickly, place 3 tablespoons butter in a pan and melt over low heat. Whisk in 1/3 cup of pasta water until smooth. Remove from the heat.
- Add the hot pasta and toss with the butter in the pan. With the heat off add cheese a couple tablespoons at a time while tossing with tongs until melted.
- Continue adding cheese a little at a time tossing until melted and adding pasta water as needed to create a creamy sauce.
- Garnish with additional cheese and parsley if desired. Serve immediately.
Notes
- Use freshly grated pecorino romano cheese; avoid pre-shredded varieties for smooth melting.
- Do not rinse the pasta after draining to keep the starch needed for sauce adhesion.
- Reserve starchy pasta water to adjust sauce consistency as needed.
- Add cheese while off the heat and toss quickly to prevent clumping.
- Cook pasta in just enough water to keep it very starchy for sauce formation.
- A non-stick pan helps achieve the best results for sauce preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477 | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 45mg | 15% |
| Sodium | 395mg | 16% |
| Potassium | 224mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 293IU | 6% |
| Calcium | 323mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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