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Italian

Cacio e Pepe

Cacio e Pepe is a classic Roman pasta dish that captivates with its simple yet bold flavors. Creamy Pecorino Romano cheese and freshly ground black pepper come together to create a comforting, cheesy, and peppery delight perfect for a quick yet indulgent meal.

Prep time: 5 minCook time: 10 minTotal time: 15 minCalories: 520 kcal

Cacio e pepe.jpg by Popo le Chien is licensed under CC BY-SA 3.0

Ingredients

  • 12 oz spaghetti or tonnarelli pasta
  • 1 cup Pecorino Romano cheese, grated
  • 2 tbsp unsalted butter
  • 1 tbsp freshly ground black pepper
  • 1 tbsp olive oil
  • Salt, to taste
  • 1 cup pasta cooking water

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions.
  2. While the pasta cooks, heat olive oil and butter in a large skillet over medium heat.
  3. Add freshly ground black pepper to the skillet and toast for about 1 minute until fragrant.
  4. Reserve 1 cup of pasta cooking water and then drain the pasta.
  5. Add the hot, drained pasta to the skillet with the pepper and butter mixture. Toss to coat evenly.
  6. Reduce heat to low and gradually sprinkle grated Pecorino Romano cheese over the pasta, tossing constantly to create a creamy sauce.
  7. Pour in a little reserved pasta water if the sauce seems too thick, and continue tossing to achieve a silky consistency.
  8. Season with additional salt if needed and serve immediately, garnished with extra Pecorino and black pepper if desired.