Cacio e Pepe
Discover the simplicity and elegance of authentic Italian cuisine with this classic Cacio e Pepe recipe, a timeless Roman dish that transforms just a handful of everyday ingredients into pure culinary magic. Featuring al dente spaghetti or bucatini, a generous dose of finely grated Pecorino Romano cheese, and freshly ground black pepper toasted to aromatic perfection, this recipe creates a rich, creamy sauce using only reserved pasta water. With minimal prep and cooking time, it’s ideal for a quick yet impressive meal that delivers bold flavor in every bite. Perfect for two, Cacio e Pepe is a celebration of simplicity, making it the ultimate comfort food for pasta lovers everywhere.
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Recipe Information
Ingredients
- 200 grams spaghetti or bucatini
- 100 grams Pecorino Romano cheese, finely grated
- 2 teaspoons black pepper, freshly ground
- 1 tablespoon salt
- 2 liters water
Instructions
Bring 2 liters of water to a boil in a large pot, add 1 tablespoon of salt.
Add 200 grams of spaghetti or bucatini to the boiling water, stirring occasionally to prevent sticking.
Cook the pasta until al dente, usually about 8 minutes or according to package instructions.
While the pasta is cooking, finely grate 100 grams of Pecorino Romano cheese and set aside.
Reserve about 1 cup of the pasta cooking water just before draining the pasta.
Drain the pasta and quickly return it to the empty pot.
With the pot still over low heat, add 2 teaspoons of freshly ground black pepper to the pasta, toasting it lightly to enhance its flavor.
Add the reserved hot pasta water gradually, stirring continuously to help the cheese melt smoothly.
Slowly incorporate the finely grated Pecorino Romano cheese into the pasta while stirring vigorously. This should create a creamy sauce coating each strand of pasta evenly.
Adjust the consistency of the sauce with additional pasta water if necessary, ensuring it remains smooth and silky.
Once the pasta is well-coated with the cheese and pepper mixture, remove from heat.
Serve immediately, garnished with extra grated Pecorino and freshly ground black pepper, if desired.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 8928 mg | 388% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 1.1 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1230 mg | 95% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
