Cacio e Pepe
User Reviews
5.0
108 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
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
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This cheesy pasta is simple perfection.
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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
- , you need the starch on the pasta.
- Do not use pre-shredded cheeses.
- Prepare all ingredients before you begin.
- Shred the cheese with the fine side of a cheese grater.
- Use just enough water to cook the pasta, you want it to be very starchy.
- Do not rinse the pasta, you need the starch on the pasta.
- Save some pasta water, you need the starchy water for the sauce.
- Work quickly once the pasta has drained, you need the heat from the pasta to melt the cheese to create the sauce.
- Only add the cheese once removed from the heat so it melts smoothly and evenly.
- You may not need to add all of the cheese or all of the pasta water. Add just enough to get a creamy sauce.
- The pasta will thicken as it stands/cools so don't discard your pasta water in case you want to thin out your sauce.
- We've had the best results in a non-stick pan.
Nutrition Information
Show Details
Calories
477
(24%)
Carbohydrates
65g
(22%)
Protein
20g
(40%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
45mg
(15%)
Sodium
395mg
(16%)
Potassium
224mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
293IU
(6%)
Calcium
323mg
(32%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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