Cacio e Pepe Recipe
User Reviews
5
Cacio e Pepe Recipe
Description
Cacio e Pepe, meaning "cheese and pepper," is a traditional Roman pasta dish focusing on few ingredients for maximum flavor. Here, bucatini or spaghetti pasta is cooked al dente, then tossed with butter, grated Pecorino Romano cheese, and toasted cracked black pepper. The warmth of the pasta combined with the gradual addition of starchy pasta water helps to form a creamy sauce without cream.
The cooking process involves carefully mixing the cheese and butter with the pasta off heat or on low heat to prevent clumping. The toasted black pepper adds a pungent, aromatic kick that balances the salty, tangy Pecorino cheese. When assembled properly, the sauce clings to each noodle, creating a lustrous coating that highlights the nutty notes of the cheese and the pepper’s sharpness.
This dish is best served immediately after assembly to enjoy its creamy texture. It pairs well with simple side dishes or can be served as a light main course. The recipe emphasizes the role of reserved pasta water in achieving the right sauce consistency and preventing cheese clumps.
To avoid clumping, add warm pasta water incrementally and toss the pasta gently while incorporating the cheese and pepper.
Ingredients
- 8 oz bucatini pasta or spaghetti, dried
- 2 tbsp butter unsalted
- ½ cup Pecorino Romano cheese plus more for garnish, freshly grated
- ½ tsp black pepper toasted, cracked
Instructions
- Fill a large pot with water and bring to a boil over high heat.
- Add a small handful of salt and pasta to boiling water.
- Cook pasta, stirring occasionally until al dente, 6 to 8 minutes.
- Drain pasta, reserving 2/3 cup pasta water.
- Pour pasta back into pot or into a large skillet and place over low heat.
- Add pasta water and butter and toss together until butter just melts.
- Add grated cheese and black pepper and continue to toss together until cheese melts and a creamy sauce forms.
- Top with more grated cheese and serve.
Notes
- Warm pasta water is essential to create a creamy sauce without clumps.
- Toss cheese and butter with pasta on low heat or off heat to avoid clumping.
- Use freshly grated Pecorino Romano and freshly cracked black pepper for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 621kcal | 31% |
| Carbohydrates | 86g | 29% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 57mg | 19% |
| Sodium | 308mg | 13% |
| Potassium | 274mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 459IU | 9% |
| Calcium | 290mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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