5 from 42 votes
Pasta Cacio E Pepe Recipe
This Pasta Cacio e Pepe recipe highlights freshly ground black peppercorns combined with Pecorino Romano cheese to create a creamy, peppery sauce that coats spaghetti noodles. The technique involves toasting and grinding the peppercorns, then emulsifying cheese with hot pasta water to form a smooth sauce. The result is a simple yet flavorful pasta with a rich, creamy texture balanced by the warmth and spice of black pepper.
Prep Time
10 mins
Cook Time
5 mins
Servings:
2
Calories:
688 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 tablespoons black peppercorns
- 1 ¼ cups Pecorino Romano cheese
- 8 ounces pasta water hot
- 8 ounces spaghetti pasta fresh
- salt to taste
Instructions
- Toast the peppercorns over low to medium heat in a medium size sauté pan for about 2 minutes or until it becomes very aromatic.
- Set aside to cool slightly before grinding it down using a spice grinder or a mortar and pestle and the size of it varies from small grind to coarse grind. Set aside.
- Divide the cheese into 3 piles. A large pile, a medium size pile, and a small size pile. The sizes of each do not need to be perfect.
- Add the large pile of cheese to a medium frying pan along with a ¼ teaspoon of ground pepper, a ½ cup, or 4 ounces, of hot pasta water and mix using a rubber spatula or spoon until it is combined and emulsified. Set aside.
- Boil the pasta according to its package and then add it in potions to the pan with the cheese sauce so to not overload it with too much pasta water.
- Mix using the spatula until combined and then add the medium size pile of cheese along with ½ cup more, or 4 ounces, of pasta water, salt, and continue to mix until thick and creamy.
- Add to a plate and serve by garnishing with the last small size pile of pecorino Romano cheese and additional ground pepper.
Cup of Yum
Notes
- Serve the pasta immediately after cooking for best texture and flavor.
- Store leftovers covered in the refrigerator up to 3 days; reheated gently with added water to restore creaminess.
- Fresh pasta is ideal but dried pasta can be substituted as needed.
- Avoid overheating cheese to prevent clumping; stir constantly and reduce heat if clumps form.
- Pecorino Romano can be substituted with Parmesan if unavailable.
- Adjust pepper grind size to vary spice intensity and texture.
Nutrition Information
Calories
688kcal
(34%)
Carbohydrates
93g
(31%)
Protein
36g
(72%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
65mg
(22%)
Sodium
764mg
(32%)
Potassium
440mg
(9%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
314IU
(6%)
Calcium
737mg
(74%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 688
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 93g | 31% |
| Protein | 36g | 72% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 65mg | 22% |
| Sodium | 764mg | 32% |
| Potassium | 440mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 314IU | 6% |
| Calcium | 737mg | 74% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.