Cacio e Pepe
User Reviews
4.5
90 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
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
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This Cacio e Pepe is a traditional, authentic Italian dish that needs only 4 simple ingredients and about 20 minutes of your time to cheesy noodle heaven! Dinner couldn't get any easier!
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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
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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.
Equipments used:
Notes
- ½
- The pepper should be toasted in with the butter or olive oil. Don't just add it to the finished dish, you want to toast with that butter to ensure the flavor is as deep as possible. Freshly ground the pepper, do not use pre ground, makes a world of difference.
- Use the best cheese that you can afford here. This dish is all about the cheese and pepper after all, so you want to make sure you're using a good sharp Pecorino Romano or Parmesan cheese. Don't forget to grate it yourself, don't buy the pre grated cheese, not for this dish.
- The pasta water is the secret. Not only is this pasta water a magic ingredient in this dish, but it really is what makes this dish creamy. Don't reserve the pasta water too early, we want to make sure there's enough starch in that water, it really is the secret to a rich and saucy consistency. Also, don't be stingy with the water, use the full 1 ½ cups of it, if needed.
- No oil, no cream: You don't need either. The sauce comes together with just butter, cheese, pepper and pasta water. That's the beauty of it.
- Serve immediately: This dish waits for no one. Serve it right away while it's creamy and glossy.
Nutrition Information
Show Details
Serving
1serving
Calories
609kcal
(30%)
Carbohydrates
59g
(20%)
Protein
26g
(52%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
607mg
(25%)
Potassium
225mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
678IU
(14%)
Calcium
555mg
(56%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.5
90 reviews
Excellent
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