Cacio e Pepe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
452 kcal
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Course
Main Course
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Cuisine
Italian
Cacio e Pepe
Description
The preparation starts by cooking spaghetti in salted boiling water until al dente, reserving some pasta cooking water before draining. Butter is melted in a skillet, and freshly cracked black pepper is toasted briefly to bring out its aroma. Reserved pasta water is added to the skillet to create a simmering liquid base, to which the pasta and remaining butter are added. Parmesan cheese is stirred in, melting into the warm mixture to form a creamy sauce that coats the noodles. Pecorino cheese is then folded in off the heat to finish the sauce, creating a silky texture with a prominent cheesy and peppery taste.
This classic Italian dish relies on high-quality cheeses and freshly cracked black pepper for its distinctive flavor. It is typically served immediately to preserve its creamy consistency. The technique of reserving pasta water is crucial for adjusting sauce thickness and helps the cheese and butter emulsify into a smooth dressing.
A practical tip highlights the habit of reserving pasta water with every pasta cooking as beneficial for finishing sauces like this one, ensuring the sauce consistency can be managed precisely while preparing various dishes.
Ingredients
- kosher salt
- 10 ounces spaghetti
- 3 tablespoons butter unsalted, cubed, divided
- 2 teaspoons black pepper freshly cracked
- ¾ cup Parmesan Cheese finely grated
- ⅓ cup pecorino cheese finely grated
Instructions
- Bring a large pot of water to a boil and season with salt. Once boiling, add the spaghetti and cook, stirring occasionally, until al dente. Drain, and reserve ¾ cup pasta cooking water.
- Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the cracked black pepper and cook, swirling pan, until toasted, about 1 minute.
- Add ½ cup reserved pasta water to skillet and bring to a simmer. Add the spaghetti and remaining butter. Reduce heat to low and add Parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts and the sauce coats the pasta. (Add more pasta water if sauce seems dry.) Serve immediately.
Notes
- Always reserve pasta water while cooking; it's essential for adjusting the sauce consistency.
- Use freshly cracked black pepper to achieve the best flavor.
- Serve immediately for optimal texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 434mg | 18% |
| Potassium | 216mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 465IU | 9% |
| Calcium | 276mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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