Cacio e Pepe
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
6
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Calories
3578 kcal
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Course
Main Course
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Cuisine
Italian
Cacio e Pepe
Description
The Cacio e Pepe recipe uses spaghetti pasta boiled in salted water until al dente. While cooking, Pecorino Romano cheese is finely grated to achieve a fluffy texture. Whole black peppercorns are toasted in a skillet to release their aroma, then coarsely ground, leaving some texture for flavor. After draining the pasta, some hot pasta water is reserved to help create a creamy sauce when combined with the cheese and pepper.
The dish's flavor relies on the sharp, salty Pecorino cheese balanced by the pungent, bright pepper. The method of incorporating cheese with pasta water and hot pasta allows the cheese to melt and coat the pasta evenly without clumping. The toasted pepper adds a fragrant, fresh spicy note.
This pasta works well as a standalone meal or an elegant side with its straightforward ingredients and fresh flavors. It can be served immediately while the sauce is creamy and warm.
Ingredients
- 2 teaspoons salt
- 1 pound spaghetti pasta tonnarelli or bucatini pasta
- 4 ounces Pecorino Romano cheese finely grated
- 1 tablespoon black peppercorns whole
Instructions
- Salt the water: Fill a large pot with water, and set it over high heat. Bring it to a boil and add two teaspoons of salt.
- Boil the pasta: Add the pasta to the boiling water, reduce heat to medium high and cook according to package instructions until the pasta al dente.
- Grate the cheese: While the pasta is cooking, grate the cheese with a microplane or on the small star holes of a box grater. You should have about 3 cups of very fluffy cheese.
- Toast and grind the peppercorns: In a small skillet set over medium-high heat, add the peppercorns. Toast the peppercorns, stirring occasionally or just until they release their aroma. Cool slightly, then transfer them to a mortar or a spice grinder. Pound or grind the peppercorns to a mostly coarse grind with some finer specks but no large pieces.
- Drain and reserve pasta water: When the pasta is done, set a colander over a bowl, and drain the pasta. You want to reserve 1 1/2 cups of the boiling pasta water in a heat-proof measuring cup or bowl.
- Make the sauce: Do this part quickly! Return the pasta to the cooking pot and add 1/3 cup reserved pasta water. Set the pot on the burner but don’t turn the burner on. Sprinkle about 1/3 of the cheese, 2 teaspoons pepper, and a splash of the reserved pasta water. Use tongs or a pasta spork to stir vigorously to combine the ingredients. Add another splash of reserved pasta water and another 1/3 of the cheese and continue to stir to coat the noodles evenly. The sauce should look smooth and creamy. Add more cooking water, a splash at a time (if necessary) to loosen the sauce. You may not use all of the pasta water.
- Serve: Transfer the pasta to individual bowls. Top each serving with a spoonful of reserved pecorino and a pinch of pepper and serve.
Notes
- Use freshly toasted and coarsely ground black pepper for the best aroma and flavor.
- Reserve some pasta cooking water to adjust sauce consistency and avoid clumping.
- Finely grate Pecorino Romano cheese to help it melt evenly into the pasta water sauce.
- Serve Cacio e Pepe immediately after tossing to maintain a creamy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3578 kcal
% Daily Value*
| Calories | 357.8kcal | 18% |
| Carbohydrates | 58.2g | 19% |
| Protein | 16g | 32% |
| Fat | 6.3g | 10% |
| Saturated Fat | 3.5g | 18% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 1.6g | 8% |
| Cholesterol | 19.7mg | 7% |
| Sodium | 1006.8mg | 42% |
| Potassium | 207.1mg | 4% |
| Fiber | 2.8g | 11% |
| Sugar | 2.2g | 4% |
| Vitamin A | 87.6IU | 2% |
| Calcium | 224.8mg | 22% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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