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Cacio e Pepe Recipe
Three ingredients and 20 minutes are all you need to make this authentic cacio e pepe. True to Italian style, it's a simple recipe, BUT success hinges on following the instructions and not taking shortcuts. I've tried a few methods, but always come back to THIS one.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings
Calories: 430 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 8 ounces Bucatini or thick spaghetti
- 1 tablespoon coarsely ground black pepper
- 8 ounces finely grated pecorino romano about 2 cups - see notes
Instructions
- Bring a medium-sized pot of well-salted water to a boil over high heat. Add the pasta and cook for 3 minutes less than the package directions.
- While the pasta is cooking, place the pepper into a medium-sized pan over medium heat and toast for 1 minute, until fragrant. Remove the pan from the heat.
- Add pecorino romano to a small bowl and pour a little of the pasta cooking water over top. Mix it until it becomes a paste.
- Using tongs, transfer the pasta to the pan with the toasted pepper. Add ½ cup of the pasta cooking water and return the pan to medium heat. Continue to cook the pasta, stirring frequently and adding a little more pasta water if needed, until the pasta is al dente - or your preferred doneness.
- Remove the pasta from the heat and let it cool a little. (See notes.) Add the pecorino romano paste and use tongs to mix it into the pasta, adding a little more pasta water if needed. It will take a couple of minutes to mix it in - have patience!
- Serve the cacio e pepe with a little extra pecorino romano and black pepper over the top.
Cup of Yum
Notes
- Note 1: Make sure to grind your own pepper. Pre-ground pepper has very little flavor, and the texture isn't right for this recipe.
- Note 2: It's important that you finely grate the pecorino romano. Use a microplane (ideally) or the small holes on a box grater.
- pecorino romano. Use a microplane (ideally) or the small holes on a box grater.
- Note 3: You can use Parmigiano Reggiano instead. Just don't use pre-grated cheese, as it contains additives that prevent it from melting properly.
- Note 4: It's really important that the pasta is not too hot when you add the cheese. If it's too hot, the cheese will separate, and the cacio e pepe will be oily and watery instead of creamy.
Nutrition Information
Serving
1 = ¼ of the recipe
Calories
430kcal
(22%)
Carbohydrates
44g
(15%)
Protein
25g
(50%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
59mg
(20%)
Sodium
684mg
(29%)
Potassium
175mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
235IU
(5%)
Calcium
615mg
(62%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430
% Daily Value*
| Serving | 1 = ¼ of the recipe | |
| Calories | 430kcal | 22% |
| Carbohydrates | 44g | 15% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 684mg | 29% |
| Potassium | 175mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 235IU | 5% |
| Calcium | 615mg | 62% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.