Pasta Cacio e Pepe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
565 kcal
-
Course
Main Course
-
Cuisine
Italian
Pasta Cacio e Pepe
Description
Pasta Cacio e Pepe means "cheese and pepper," and this recipe uses lombrichelli pasta paired with freshly grated Pecorino Romano and coarsely cracked black peppercorns. The pasta is cooked al dente in salted water, reserving some starchy cooking liquid. Meanwhile, the peppercorns are toasted in a pan to release their aroma.
The pasta water is then added to the toasted pepper, creating a warm pepper-infused cooking liquid. Hot pasta, slightly wet from draining, joins the pan, and grated Pecorino is gradually stirred in, with additional pasta water added as needed for a creamy, clingy sauce. This process creates a velvety coating that captures the spicy, salty elements of the pepper and cheese while maintaining a perfectly tender bite.
Serve the pasta immediately on warmed plates, sprinkled with extra Pecorino and pepper for a final seasoning boost. Cacio e Pepe is a classic minimalist Italian dish where quality cheese and precise technique combine to highlight bold, peppery flavor with a smooth cheesy texture. It is excellent as a main course or paired with lighter accompaniments or salad.
Notes suggest an alternative method where cheese and pepper are mixed gradually with pasta water to form a bechamel-like paste before adding pasta; this demands patience but yields a bright, creamy sauce. Using less water than usual to cook pasta concentrates starch for better sauce emulsification.
Ingredients
- 400 g lombrichelli pasta also made with spaghetti alla chitarra, bucatini or thick spaghetti, or tonnarelli, 14oz
- 200 g Pecorino Romano cheese freshly grated, 7oz
- black pepper about 4 teaspoons Don’t grind too fine, freshly ground, corns
- salt for boiling the pasta
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
- Toast the peppercorns coarsely ground before mixing to enhance their aroma and flavor.
- Reserve highly starchy pasta water by cooking pasta in less water than usual to improve sauce creaminess.
- An alternative method is to gradually whisk cheese and pepper with pasta water to form a paste, then combine with pasta for a smooth sauce.
- Serve immediately on heated plates topped with extra Pecorino and freshly ground pepper for best flavor.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
