Cacio e Pepe
User Reviews
4.5
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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
3
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Calories
609 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Italian
Cacio e Pepe
Description
The recipe for Cacio e Pepe focuses on combining bucatini or spaghetti with a sauce made from butter, freshly ground black pepper, and pecorino romano cheese. Toasting the pepper in melted butter develops a deeper spice flavor, which complements the sharpness of the pecorino. The reserved starchy pasta water is key to forming the creamy sauce without cream or oil, creating a glossy coating on the noodles. The pasta is cooked just to al dente before mixing to ensure the final texture is tender yet firm.
The sauce’s richness comes from the melding of butter and grated cheese suspended in the pasta water, delivering contrasting textures of a smooth sauce with a slightly coarse pepper bite. It is served immediately to enjoy the creaminess before it thickens or cools. The recipe suggests sprinkling extra cheese and pepper on top for added texture and flavor layers.
Since the dish centers on few ingredients, using quality cheese and freshly ground pepper profoundly impacts the outcome. Reserving sufficient pasta water and stirring vigorously during combining optimizes the creamy consistency. No oil or cream is needed, preserving the traditional character of this classic pasta.
Ingredients
- 8 ounces pasta such as bucatini or spaghetti
- 4 tablespoon butter unsalted, cubed
- 1 teaspoon black pepper freshly ground
- 1½ cups pecorino romano freshly grated, or substitute with Parmesan or Grana Padano
Instructions
- Bring a large pot of water to a boil and salt it generously (at least 1 to 2 tablespoons). Add the pasta and cook until just barely al dente—you want a slight bite, as it’ll cook a bit more in the sauce. Before draining, reserve 1 to 1½ cups of pasta water.
- While the pasta cooks, melt the butter in a large skillet over medium-high heat. Add the black pepper and sauté for 1 minute—this “blooms” the pepper and gives the sauce more depth. Add 1 cup of reserved pasta water to the skillet and stir to combine. The mixture will bubble up—just stir and remove from heat.
- Add the drained pasta to the skillet along with about 1 cup of the grated cheese. Toss everything together vigorously, adding more pasta water as needed to create a smooth, glossy sauce. Sprinkle with the remaining cheese and more pepper to taste.
Notes
- Toast freshly ground black pepper in butter to enhance its flavor depth before making the sauce.
- Grate Pecorino Romano or Parmesan cheese yourself to ensure freshness and quality for this dish.
- Reserve ample starchy pasta water (around 1½ cups) to create a smooth, creamy sauce.
- Avoid adding oil or cream; butter, cheese, and pasta water form the creamy sauce.
- Serve Cacio e Pepe immediately for the best creamy texture and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 609kcal | 30% |
| Carbohydrates | 59g | 20% |
| Protein | 26g | 52% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 607mg | 25% |
| Potassium | 225mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 678IU | 14% |
| Calcium | 555mg | 56% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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