Cacio e Pepe Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
427 kcal
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Course
Main Course
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Cuisine
Italian
Cacio e Pepe Recipe
Description
The Cacio e Pepe recipe prepares spaghetti cooked al dente, reserving pasta water for the sauce. Black pepper is toasted lightly in a pan to release its fragrance, then combined with some of the reserved pasta water. Pecorino Romano and Parmesan cheeses are mixed with lukewarm pasta water off heat to create a smooth, thick paste.
After draining, the pasta is added to the pan with pepper and water, tossed briefly, then removed from heat to quickly incorporate the cheese mixture, forming a creamy sauce that clings to the noodles. Additional pasta water is added as needed to achieve the right silky texture.
Extra Pecorino Romano and black pepper are added as finishing touches before serving. This dish highlights the balance of sharp cheeses and pepper, achieved through precise preparation and use of starchy pasta water instead of cream.
Tips emphasize the importance of high-quality cheeses and pasta, as well as frying the pepper and saving pasta water at the end of cooking to optimize sauce consistency.
Ingredients
- 12 ounce spaghetti 150 g, long pasta of choice; or bucatini
- 3 ounce pecorino romano if you can't find it use 4 oz of parmigiano
- 1 ounce Parmesan Cheese more for topping
- 1 teaspoon black pepper fresh ground
- 1 cup water reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente per package instructions. Before draining, reserve 1 cup of pasta water.
- In a large pan over medium-low heat, toast the freshly ground black pepper for about 30 seconds, until fragrant. Add ½ cup of reserved pasta water and swirl the pan.
- In a small bowl, mix the finely grated Pecorino Romano and Parmigiano-Reggiano with a few tablespoons of lukewarm pasta water, stirring until it forms a smooth, thick paste.
- Add the drained pasta to the pan with the black pepper water, tossing for about 1 minute to coat the pasta in the starchy liquid. Remove from heat and gradually add the cheese mixture, tossing QUICKLY and continioulsy until a creamy sauce forms. If needed, add more pasta water a little at a time to achieve the perfect consistency.
- Top with extra Pecorino cheese and extra black pepper to taste and serve immediately.
Notes
- Use high-quality Pecorino Romano and Parmesan cheeses for the best flavor and texture.
- Select quality pasta to enhance the dish’s authenticity.
- Toast the black pepper briefly to bring out its aroma.
- Reserve pasta water after cooking; its starch content is key to creating the creamy sauce without using cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Calories | 427kcal | 21% |
| Carbohydrates | 65g | 22% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 27mg | 9% |
| Sodium | 374mg | 16% |
| Potassium | 221mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 146IU | 3% |
| Calcium | 330mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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