Cacio e Pepe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
2 to 4 servings
-
Calories
985 kcal
-
Course
Main Course
-
Cuisine
Italian
Cacio e Pepe
Description
This Cacio e Pepe recipe uses fresh or dried spaghetti cooked directly in a wide pan with olive oil and freshly ground black pepper toasted briefly to release aroma. Salt and two cups of boiling water are added, and more hot water is ladled in gradually as the pasta cooks, similar to risotto technique, until the noodles reach an al dente texture and the liquid reduces to a soupy consistency.
The finely grated Pecorino Romano cheese is incorporated off heat in a separate step (not shown in instructions but implied) to form a luxuriant, creamy sauce by combining its saltiness with the starchy water coating the pasta. This method avoids the need for cream and delivers a smooth, slick texture with prominent pepper flavor and sharp cheese notes.
Cacio e Pepe is traditionally served immediately in warmed bowls to enjoy its optimal texture. Its minimal ingredient list highlights the quality of the cheese and freshly cracked pepper while showcasing the emulsification technique that yields its signature creamy sauce.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/2 to 1 teaspoon black pepper freshly ground
- 11 1/2 ounces spaghetti fresh tonnarelli or dried spaghetti
- Generous pinch salt
- 4 1/4 to 5 cups water boiling or exceptionally hot tap water
- 3 1/2 ounces Pecorino Romano cheese finely grated [See FAQ above, cacio de Roma
Instructions
- Grab your largest saucepan (you want it to be around 12 inches or 30 centimeters in diameter or large enough for the spaghetti to lie in a single layer) and place it over medium heat. Add the oil and pepper and heat until you can smell the heady spice of the pepper, about 2 minutes.
- Add the spaghetti to the pan along with the salt and about 2 cups (16 fluid ounces) of water. You'll want to watch out as the water may sputter when added to the hot oil. Add the remaining 2 1/4 cups (18 fluid ounces) hot water, little by little, as you would with risotto—that is to say, add a ladleful of hot water and cook, stirring frequently, until the liquid is almost but not completely absorbed before adding another ladleful of water.
- Repeat until the spaghetti is al dente and the water has reduced to a soupy consistency, 8 to 10 minutes. If the pasta starts to look dry, add a little more water but no more than a total of 5 cups (40 fluid ounces).
- While the pasta is cooking, warm some bowls in a low oven. (Don't ignore this step. It helps ensure the creamy sauce clinging to the pasta doesn't turn to clumps.)
- When the pasta is ready, remove the pan from the heat and add the cheese, a little at a time, stirring furiously and constantly, until a smooth and creamy sauce forms. Serve the cacio e pepe straight away in the hot bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 985 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 985kcal | 49% |
| Carbohydrates | 124g | 41% |
| Protein | 37g | 74% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 52mg | 17% |
| Sodium | 635mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
