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Cacio e Pepe Recipe
Learn How To Make Cacio e Pepe, like a pro! This easy one-pot Cacio e Pepe Recipe is utterly divine!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Calories: 455 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 teaspoon fresh cracked black pepper
- 1 pound dried bucatini or spaghetti (or fresh-made!)
- 5-6 cups chicken broth (or vegetable broth)
- 2 tablespoons butter
- 1 cup freshly grated Parmesan cheese (off the block)
- 1 cup freshly grated Pecorino cheese (off the block)
Instructions
- Set a large 6+ quart saucepot or sauté pan (with a lid) over medium heat. Make sure the pot/pan is wide enough to account for the length of the pasta. It should be able to fit flat on the bottom, so it is fully submerged in liquid. (Do not add these ingredients yet; just check for size.)
- Add the cracked pepper to the dry pot and toast the pepper for 1-2 minutes. Shake the pan to roll the pepper around. When it releases a strong peppery aroma, dump it out on a plate for later use.
- Add the bucatini and 5 cups chicken broth. Throw in a large pinch of salt. Make sure the pasta is fully submerged. Cover the pot and bring to a boil. Once boiling, stir the pasta vigorously, so it doesn't stick together, then continue boiling, uncovered, until al dente, usually 7-8 minutes. (Check your package instructions, so you don't overcook the pasta. It should just be slightly firm in the middle.)
- Meanwhile, grate the cheeses. Once the pasta reaches al dente, there should be just a little broth left in the pan. (about 1/4-1/2 inch liquid) Add the butter to the pasta, and stir well to coat.
- Then toss in the cracked pepper and both cheese. Stir while the cheeses melt. Then serve immediately with a sprinkling of extra cheese!
Cup of Yum
Notes
- Cheese: Make sure to use blocks of cheese, and grate it fresh. It makes all the difference!
- Broth: If you feel your Cacio e Pepe has tightened up too much before serving, feel free to add another splash or two of chicken broth to loosen the cheese sauce. For a vegetarian version use vegetable broth.
Nutrition Information
Serving
1.5cups
Calories
455kcal
(23%)
Carbohydrates
59g
(20%)
Protein
22g
(44%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
39mg
(13%)
Sodium
1222mg
(51%)
Potassium
365mg
(10%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
316IU
(6%)
Vitamin C
14mg
(16%)
Calcium
406mg
(41%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 455
% Daily Value*
| Serving | 1.5cups | |
| Calories | 455kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 39mg | 13% |
| Sodium | 1222mg | 51% |
| Potassium | 365mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 406mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.