Casa Lawrence and a Recipe for Spaghetti Cacio e Pepe (Spaghetti with Pecorino Cheese and Black Pepper)
User Reviews
5
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Prep Time
5 mins
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Cook Time
13 mins
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Total Time
18 mins
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Servings
5
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Calories
478 kcal
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Course
Main Course
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Cuisine
Italian
Casa Lawrence and a Recipe for Spaghetti Cacio e Pepe (Spaghetti with Pecorino Cheese and Black Pepper)
Description
The method involves cooking spaghetti in salted water with slightly less water than usual to retain starch. While the pasta cooks, Pecorino cheese is grated and combined with freshly ground black pepper. After draining, olive oil and some reserved pasta water are added to a skillet, but not heated, then the cheese and pepper mixture is stirred into the pasta off the heat. Gradual addition of pasta water creates an emulsion that forms the sauce, avoiding clumped cheese and achieving a smooth texture.
This dish exemplifies how a few quality ingredients can create a rich, satisfying meal with a balance of sharp cheese, pepper’s pungency, and pasta’s texture. It's best served immediately to enjoy the sauce at its creamy best. The recipe notes stress the importance of careful technique to prevent clumping and achieve the desired sauce consistency.
Following detailed steps is essential for an authentic result. The seasoning levels can be adjusted to preference, allowing diners to add extra pepper if desired.
Ingredients
- 1 lb spaghetti (Italian)
- 1 Tbsp extra virgin olive oil
- 1 ½ cups to 2 cups pecorino cheese grated
- 1 tsp to 2 Tbsp black pepper freshly ground, to taste
- ⅛ tsp salt sea salt
Instructions
- Mix the cheese and ground pepper together and set aside. Loreto didn’t put a lot of pepper, maybe 1 ½ tsp as he said those who like more can add it to their plates afterwards.
- Cook the pasta in boiling, salted water (use less water than usual, as one of the important parts of this dish is the starch, which is needed for the sauce to form correctly) until al dente.
- Put the extra virgin olive oil and a small amount of the pasta water into a non-stick skillet, without turning on the burner. Add the grated cheese and pepper, and begin stirring the pasta, off the heat. Loreto says it’s very important not to use heat when stirring in the cheese and pepper or else you will end up with clumps of cheese on the pasta.
- Continue to add water as necessary until a sauce begins to form on the pasta. Loreto says that sometimes the simplest dishes are the most difficult, and if this is not done correctly (for example, stirring in the cheese and pepper over heat), the sauce won’t turn out as it should. Serve immediately.
Notes
- Carefully follow the stirring technique off heat to prevent cheese clumping and ensure creamy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 478kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 21g | 42% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 424mg | 18% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 127IU | 3% |
| Calcium | 340mg | 34% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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