Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb spaghetti; 2 cups pecorino romano, finely grated; 2 tsp black pepper, coarsely ground; 1 tsp salt, for pasta water

A minimalist Roman pasta with only Pecorino Romano, black pepper, and pasta water.

Total time: 20 min
Prep: 5 min
Cook: 15 min
Serves: 4
Difficulty: Medium
Per serving: 480 kcal

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Ingredients

1 lb spaghetti
2 cups pecorino romano, finely grated
2 tsp black pepper, coarsely ground Swap
1 tsp salt, for pasta water

Equipment

large pot, skillet

Method

Toast black pepper in a dry pan over medium heat for 1 minute until fragrant. Set aside.
Cook spaghetti in salted boiling water until just shy of al dente. Reserve 2 cups starchy pasta water.
Mix 1.5 cups pecorino with 1 cup cold pasta water to form a smooth paste.
Drain pasta and add to pan with toasted pepper. Pour cheese paste over and toss vigorously, adding more hot pasta water as needed until creamy.
Serve with remaining pecorino and extra black pepper on top.

Nutrition per serving

Calories: 480
Protein: 22g
Carbs: 48g
Fat: 22g
Fiber: 2g

Protein 18%Carbs 40%Fat 41%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

italian · pasta · roman · cheese · pepper · simple · vegetarian · quick

Missing something?

Run out of an ingredient mid-recipe? These swaps come with ratios and notes:

Substitute for black pepper

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

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