Cacio e Pepe
Cacio e pepe, a Roman classic, combines just three ingredients—pasta, Pecorino Romano cheese, and black pepper—into a beautifully creamy dish that’s rich in flavor and comfort. Perfect for cozy dinners or impressing guests, this recipe is quick to prepare and can be tailored with additional ingredients like garlic or fresh herbs for an extra twist. With its glossy finish and delightful peppery kick, cacio e pepe is sure to become a staple in your culinary repertoire.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Main
- Method: Boiling
- Cuisine: Italian
Ingredients
Scale
- 200g spaghetti (or tonnarelli)
- 100g Pecorino Romano cheese (freshly grated)
- 1 tbsp freshly cracked black pepper
- Salt (for boiling pasta)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions.
- While the pasta cooks, finely grate the Pecorino Romano cheese into a bowl, setting some aside for garnish.
- Crack the black pepper in a small bowl using a mortar and pestle or spice grinder.
- Reserve about 1 cup of pasta cooking water before draining the spaghetti.
- Quickly add the hot pasta to the cheese bowl and sprinkle with cracked pepper.
- Gradually mix in reserved pasta water while tossing until you achieve a creamy sauce that coats the spaghetti.
- Serve immediately, garnished with extra cheese and black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 0g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg