Spaghetti Cacio e Pepe
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
17 mins
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Servings
4 servings
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Calories
259 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Spaghetti Cacio e Pepe
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Classic Cacio e Pepe is a three-ingredient miracle made with pasta, Pecorino Romano, and black pepper. Learn my secret to achieving a silky, restaurant-worthy sauce each and every time.
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Ingredients
- Salt and freshly ground black pepper coursely ground (see note 1)
- 8 ounces Spaghetti (see note 2)
- 1/2 cup Pecorino Romano cheese freshly grated, about 2 ounces (see note 3)
Instructions
- Bring a large pot of water and 1 tablespoon of salt to a boil. Add spaghetti and cook until 2 to 3 minutes before indicated al dente time, about 8 minutes.
- While the pasta is cooking, in a large skillet over medium to medium-high heat, add 1/4 teaspoon fresh coarsely ground black pepper. Cook until pepper is fragrant and begins to toast, about 30 seconds to 1 minute.
- Add a ladle of pasta water (about 4 to 6 ounces) to the skillet with the pepper. Reduce heat and simmer.
- Using tongs, transfer pasta from the pot to the skillet, reserving pasta water. Toss with pepper mixture until pasta is al dente, about 2 to 3 minutes, adding more pasta water if pan becomes dry.
- In a small bowl, combine Pecorino with enough pasta water to form a thick paste. Add Pecorino paste to pasta and use tongs to combine.
- Continue to toss pasta until sauce is creamy and thick, adding more pasta water if needed. Serve with additional grated Pecorino cheese and pepper.
Notes
- Black Pepper: Coarsely ground pepper is best for this dish. Freshly grind whole black peppercorns using a pepper mill, mortar and pestle, or crush using a meat tenderizer. If you only have finely ground on hand. Use less and adjust to taste.
- Spaghetti: Or any long-cut pasta, such as the traditional pici, or bucatini, tonnarelli, linguine, or fettuccine.
- Pecorino cheese: Ideally, start with a block of Pecorino and use a box grater or pulse in a food processor to shred it yourself. Pre-shredded or pre-grated cheese can contain ingredients that prevent the cheese from melting as smoothly as it does fresh from the brick.
- Butter: While not traditional in this Roman dish, many enjoy the added taste of butter. Melt 1 tablespoon butter in the skillet before adding pepper in step 2. Add an additional tablespoon in step 6 along with the pasta.
- Yield: This recipe makes about 4 cups of pasta, enough for 4 servings, 1 cup each.
- Storage: This dish is best enjoyed the day it is made, but leftovers can be stored covered in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a splash of water.
Nutrition Information
Show Details
Serving
1 cup
Calories
259kcal
(13%)
Carbohydrates
43g
(14%)
Protein
11g
(22%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
1g
Cholesterol
13mg
(4%)
Sodium
153mg
(6%)
Potassium
137mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
52IU
(1%)
Calcium
145mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 259kcal | 13% |
| Carbohydrates | 43g | 14% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 153mg | 6% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 52IU | 1% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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