Easy Authentic Cacio e pepe recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
546 kcal
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Course
Main Course
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Cuisine
Italian
Easy Authentic Cacio e pepe recipe
Description
This recipe calls for cooking spaghetti in lightly salted water before transferring it to a skillet where freshly ground black pepper is toasted briefly to release its aroma. The black pepper should be coarsely ground to preserve texture and avoid powdery bitterness. The pasta cooking water is carefully measured and combined with the grated Pecorino Romano to form a creamy sauce similar in texture to ricotta.
The pasta is then added to the pepper-infused pan with the sauce, stirring to coat each strand evenly. The gentle heat helps melt the cheese and emulsify it with the starchy water, creating a smooth, silky consistency without cream. This balance of salty cheese and fragrant pepper defines the dish’s character.
Cacio e pepe is appreciated for its minimalism and ability to deliver rich flavor and satisfying texture with only a few ingredients. It can be served as a simple yet flavorful meal or as part of a multi-course Italian dinner.
Ingredients
- 350 g spaghetti 12 oz
- 220 g pecorino romano 2 cups
- 14 g black peppercorns 2 tablespoons
- 1 ¾ liters water - 7 ½ cups
- ½ tablespoon salt coarse
Instructions
- Grate the Pecorino Romano. When ready, set aside in a bowl.
- Then grind the black peppercorns. For this you can use a pestle, a meat pounder or a pepper grinder adjusted so that it doesn't grind too finely. The black pepper should not be a powder.
- Toast the ground pepper in a large skillet over medium heat for 2 to 3 minutes.
- Boil the water with very little coarse salt (maximum ½ tablespoon) to cook the pasta.
- When the water boils, put in the spaghetti. Let the pasta cook for about 5 minutes.
- Add 1 cup of pasta cooking water to the toasted black pepper and turn the heat under the skillet to low.
- After the first 5 minutes of cooking, now is the time to transfer the pasta from the pot to the skillet.
- Check the cooking time on the spaghetti package. Add another ½ cup of pasta water if needed and stir to get even cooking.
- Pour 1 cup of the starchy cooking water over the grated pecorino cheese and stir quickly. You'll get a creamy consistency similar to ricotta.
- Once the spaghetti are cooked, turn off the heat, wait about half a minute and then add the pecorino cream a little at a time. Stir in the spaghetti evenly. Spaghetti cacio e pepe recipe is ready!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 70g | 23% |
| Protein | 29g | 58% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 57mg | 19% |
| Sodium | 1560mg | 65% |
| Potassium | 289mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 247IU | 5% |
| Calcium | 633mg | 63% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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