Pasta Cacio e Pepe

Name: Pasta Cacio e Pepe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 400 g lombrichelli or tonnarelli (14oz); 200 g Pecorino Romano cheese (7oz); Freshly ground black pepper corns; salt

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5.0

231 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
565 kcal
Course
Main Course
Cuisine
Italian

Pasta Cacio e Pepe

Daisy Meyer

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Cacio e pepe is a deliciously peppery meatless pasta recipe from Rome and includes only 2 main ingredients apart from the pasta! Easy to make and perfect for weeknights! Have it on the table in about 30 minutes!

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Ingredients

Servings

400 g lombrichelli or tonnarelli (14oz) also made with spaghetti alla chitarra, bucatini or thick spaghetti
200 g Pecorino Romano cheese (7oz) freshly grated
Freshly ground black pepper corns about 4 teaspoons Don’t grind too fine.
salt for boiling the pasta

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Instructions

Dry fry the roughly ground pepper corns in a small frying pan until they start to release their aroma.
Put a pot of water onto boil for the pasta. Use a bit less water than you would normally. Add salt once it starts to boil and bring to the boil again.
Cook the pasta al dente according to the instructions on the packet. Take a ladleful of the pasta cooking water and add to the pepper corns. Then keep aside another cupful of the cooking water, drain the pasta and add it to the pan with the peppercorns. I drain the pasta 'wet' meaning it should still have some water with it. Mix the pasta with the pepper.
Add the grated pecorino continue mixing very well until the cheese starts to become creamy.
If too dry add a little more of the cooking water. If too liquid add more cheese.
Serve on heated plates, topped with more grated pecorino and another generous sprinkling of pepper.

Notes

An alternative way to make the sauce is to put the cheese and most of the pepper in a large, heavy bowl or pan and beat in some of the pasta water very gradually to make first a paste, and then a sauce the consistency of bechamel.Add the pasta and toss well while adding more water if necessary, until you have a sauce that coats each strand of pasta. Don’t worry if it takes a while to come together – keep mixing and it should happen.It is also recommended to use less water than usual when cooking the pasta (about half), because this will result in cooking water that is rich in starch and will make it easier to obtain a creamy result.

Nutrition Information

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Calories 565kcal (28%) Carbohydrates 76g (25%) Protein 29g (58%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Cholesterol 52mg (17%) Sodium 606mg (25%) Potassium 266mg (8%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 208IU (4%) Calcium 553mg (55%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 565 kcal

% Daily Value*

Calories	565kcal	28%
Carbohydrates	76g	25%
Protein	29g	58%
Fat	15g	23%
Saturated Fat	9g	45%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	4g	20%
Cholesterol	52mg	17%
Sodium	606mg	25%
Potassium	266mg	6%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	208IU	4%
Calcium	553mg	55%
Iron	2mg	11%