Cacio e Pepe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
569 kcal
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Course
Main Course
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Cuisine
Italian
Cacio e Pepe
Description
The Cacio e Pepe recipe begins by cooking bucatini pasta in heavily salted water until nearly al dente, then reserving a portion of the starchy cooking water before draining. Butter is melted and browned slightly in the cooking pot to develop a nutty flavor, followed by freshly ground black pepper cooked briefly to release aroma. Adding pasta water to the pot creates a simmering base for the sauce.
The drained pasta is returned to the pot and vigorously tossed with butter, pepper, and half the grated Pecorino Romano cheese until the cheese melts and forms a creamy emulsion. The remaining cheese is then added to enhance creaminess and flavor, adjusting the sauce consistency with more reserved pasta water if needed to prevent drying. The finished dish features a silky, peppery sauce that clings to every strand of pasta.
Cacio e Pepe is traditionally served immediately to prevent the cheese from clumping as it cools. It can be accompanied by extra Pecorino and black pepper for personal seasoning. Though often enjoyed as a simple vegetarian main, it can also be complemented with grilled chicken, sautéed shrimp, or vegetables like spinach to add protein or freshness.
Pre-grated cheese is discouraged because anti-caking agents prevent smooth melting. Grating Pecorino by hand ensures a proper sauce texture. Adjust pepper quantity to taste for heat sensitivity or add red pepper flakes for more spice. Reserving adequate pasta water is crucial to achieve the perfect creamy consistency.
Ingredients
- 5 teaspoons salt
- 12 ounces bucatini pasta 340g, or spaghetti pasta
- 6 tablespoons butter (85g)
- 1 tablespoon black pepper freshly ground
- 1 cup Pecorino Romano cheese plus more for serving (125g, freshly grated
Instructions
- Fill a large pot or Dutch oven with 4 quarts of water. Bring to a boil over medium-high heat. Stir in the salt. Add the pasta. Cook until almost tender (Taste a piece of pasta - the texture should be slightly firm and feel like it needs to cook for a minute or two longer). Reserve 2 cups of the pasta water and drain the pasta.
- Return the pot to medium heat. Add the butter and swirl the pot until melted. (For extra flavor, cook until browned and nutty smelling.) Stir in the pepper. Cook for 30 seconds, stirring constantly. Turn the heat down to low.
- Carefully add 1½ cups of the pasta water and bring to a simmer. Add the drained pasta and toss with tongs to coat with butter. Sprinkle in half of the cheese. Toss until well combined and the cheese melts into the sauce. Remove from the heat. Repeat with the rest of the cheese. If the pasta becomes dry, add more reserved pasta water. Serve immediately topped with additional cheese and pepper, if desired.
Notes
- Use freshly grated Pecorino Romano cheese to ensure smooth melting; pre-grated cheese does not melt well.
- Adjust black pepper amount to suit your tolerance or add red pepper flakes for heat.
- Reserve pasta water before draining; it is essential for creating the creamy sauce.
- Serve immediately to avoid the cheese clumping and sauce thickening too much.
- Additions like grilled chicken, sautéed shrimp, or vegetables can be mixed in for more substance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569kcal | 28% |
| Carbohydrates | 66g | 22% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 3347mg | 139% |
| Potassium | 250mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 642IU | 13% |
| Calcium | 302mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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