Description
A simple and comforting Italian pasta dish, Cacio e Pepe is a classic for a reason. This recipe makes it easy for home cooks to create this delicious meal.
Ingredients
Scale
- 1 pound spaghetti
- 2 tablespoons olive oil
- 1 teaspoon black pepper, freshly cracked
- 1 cup Pecorino Romano cheese, finely grated
- 1/2 cup Parmigiano-Reggiano cheese, finely grated
- Salt to taste
Instructions
- Cook spaghetti in a large pot of salted boiling water according to package directions until al dente. Reserve about 2 cups of the pasta water before draining.
- While the pasta cooks, combine the Pecorino Romano and Parmigiano-Reggiano cheeses in a bowl.
- In the same pot you cooked the pasta in, heat the olive oil over medium heat. Add the black pepper and toast for about 30 seconds until fragrant.
- Add about 1/2 cup of the reserved pasta water to the pot with the pepper and stir.
- Add the drained spaghetti to the pot and toss to coat with the peppery water.
- Gradually add the cheese mixture to the pasta, tossing continuously. Add more pasta water a little at a time as needed to create a creamy sauce that coats the spaghetti.
- Season with salt to taste, if desired.
- Serve immediately.
Notes
- Using freshly cracked black pepper makes a big difference in flavor.
- The starch in the pasta water is key to creating a smooth, creamy sauce.
- Don’t add all the pasta water at once; add it gradually to control the sauce consistency.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg