Pici, Cacio e Pepe
User Reviews
5
2 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
615 kcal
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Course
Main Course
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Cuisine
Italian
Pici, Cacio e Pepe
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How to make an authentic Cacio e Pepe sauce with just 3 ingredients! Served with Pici pasta, this recipe will give you all the tips you need to make a perfect, silky smooth, creamy and utterly cheesy sauce that you'll want to make again and again!
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Ingredients
- 1 lb pici pasta or other long pasta (450g)
- 2.5 cups Pecorino Romano cheese 200g, DOP
- 1 tsp black pepper freshly ground
Instructions
- Important - there are slightly different instructions depending on if you are using fresh or dried pasta. Dried pasta must be cooked at step 3 and fresh pasta cooked at step 7. This is a very quick recipe, read all instructions before starting.
- Bring a pot of salted water to a boil (use less pasta water than you normally would so it's extra starchy). Finely grate the pecorino and add it to a small mixing bowl, set aside.
- If using dried pasta start boiling it now making sure to undercook it by 2-3 minutes.
- Put the freshly ground pepper in a large dry pan on a medium heat, toast the pepper for a few seconds.
- After a few seconds add ½ cup (roughly 120ml) of pasta water, let it simmer as the pasta is cooking.
- Add a few ladles of pasta water to the pecorino cheese just a little at a time until it has the consistency of loose creamy paste ( a little thicker than heavy cream, it won’t be super smooth).
- If using fresh pasta start boiling it now.
- When the pasta is about 2 minutes away from being cooked, transfer it to the pan with the pepper using tongs and stir it for about 1 minute to release more starch.
- Next, turn the heat down low and add the pecorino mixture. Stir it continuously until a smooth and creamy cheese sauce is created. It will look like it's going to split at first but keep stirring and it'll turn into a smooth and creamy sauce. Once you reach the saucy consistency turn the heat off and keep stirring for 1 more minute to let it thicken. Serve.
Notes
- Use tongs! - transfer the pasta from the water to the pan with tongs instead of draining the pasta. This will ensure you have just the right amount of water in the pan.
- Stir, stir, stir! - when the pasta is off of the heat and you add the cheese mixture keep stirring continuously until the creamy cheesy sauce is created (just a minute or 2). It'll go through a stage at the beginning where it looks like it's going to split but don't worry just keep stirring and it comes together.
- Storage & freezing - cacio e pepe is best served immediately, it won't reheat for freeze well.
Nutrition Information
Show Details
Calories
615kcal
(31%)
Carbohydrates
87g
(29%)
Protein
31g
(62%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Cholesterol
52mg
(17%)
Sodium
607mg
(25%)
Potassium
303mg
(6%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
210IU
(4%)
Calcium
558mg
(56%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 87g | 29% |
| Protein | 31g | 62% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 52mg | 17% |
| Sodium | 607mg | 25% |
| Potassium | 303mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 210IU | 4% |
| Calcium | 558mg | 56% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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