Description
Cacio e Pepe is a delightful Roman pasta dish that brings warmth and comfort with each bite. With just a few simple ingredients, including al dente spaghetti or bucatini tossed in a creamy blend of Pecorino Romano cheese and freshly cracked black pepper, this dish showcases the beauty of Italian cuisine. Perfect for busy weeknights or cozy gatherings, Cacio e Pepe is quick to prepare and truly satisfying.
Ingredients
Scale
- 200g spaghetti or bucatini
- 100g Pecorino Romano cheese, grated
- 1–2 tbsp freshly cracked black pepper
- Salt (for pasta water)
Instructions
- Boil salted water in a large pot and cook pasta until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, toast the black pepper for about 1 minute.
- Add the hot pasta to the skillet off heat, sprinkle in half the cheese, and toss vigorously.
- Gradually add reserved pasta water until desired creaminess is reached. Mix in remaining cheese.
- Serve immediately with extra Pecorino Romano and cracked pepper on top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 610
- Sugar: 0g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg