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
6
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Calories
455 kcal
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Course
Main Course
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Cuisine
Italian
Cacio e Pepe Recipe
Description
Cacio e Pepe Recipe features bucatini pasta cooked in broth with cracked black pepper that has been briefly toasted to release its aroma. The pasta is boiled until just al dente in chicken or vegetable broth seasoned with salt. Freshly grated Parmesan and pecorino cheeses are stirred in after cooking, melting to create a creamy sauce that clings to the pasta strands. Butter adds richness and smoothness, rounding out the peppery bite.
The dish highlights the interplay between the sharpness of the cheeses and the warm piquancy of freshly cracked pepper. Using broth instead of water enhances the flavor base without added complexity. Toasting the pepper in the pan before cooking adds a depth of aroma often missed in simpler versions.
Serve immediately to maintain the sauce’s creamy texture. Cheese should be freshly grated from the block to ensure proper melting and flavor. If the sauce tightens too much, adding a splash of broth loosens it up. For a vegetarian option, use vegetable broth.
Ingredients
- 1 teaspoon black pepper fresh cracked
- 1 pound bucatini pasta or spaghetti (or fresh-made!, dried
- 5-6 cups chicken broth (or vegetable broth)
- 2 tablespoons butter
- 1 cup Parmesan Cheese off the block, freshly grated
- 1 cup pecorino cheese off the block, freshly grated
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!
Notes
- Always grate cheese fresh from blocks for best melting and flavor.
- If sauce becomes too thick before serving, add small amounts of broth to loosen it.
- Use vegetable broth instead of chicken broth for a vegetarian version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 455 kcal
% 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.
User Reviews
Overall Rating
5
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