Cacio e Pepe Pasta
Indulge in the timeless simplicity of **Cacio e Pepe Pasta**, a beloved Roman classic that celebrates the harmonious pairing of Pecorino Romano cheese and freshly cracked black pepper. With just five simple ingredients—spaghetti, cheese, black pepper, salt, and water—this recipe delivers a creamy, restaurant-worthy pasta dish that’s ready in only 30 minutes. The key lies in expertly combining the starchy pasta water with finely grated Pecorino to create a luscious, rich sauce that clings to every strand of al dente spaghetti. Perfect as a quick weeknight dinner or an elegant meal for guests, this comforting Italian favorite is best served immediately, with an extra sprinkle of cheese and a touch more pepper for a bold finish. Whether you're a pasta enthusiast or exploring Roman cuisine, **Cacio e Pepe** is a must-try!
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 150 grams Pecorino Romano cheese, finely grated
- 2 teaspoons Black pepper, freshly cracked
- 1 teaspoon Salt
- 4 liters Water
Instructions
Bring 4 liters of water to a boil in a large pot over high heat. Once boiling, add 1 teaspoon of salt to the water.
Add the spaghetti to the boiling water and cook until the pasta is al dente, about 8-10 minutes. Stir occasionally to prevent the pasta from sticking.
While the pasta cooks, finely grate the Pecorino Romano cheese and set aside. Measure out the black pepper and have it ready.
Once the pasta is cooked, reserve about 1 cup (240 ml) of the pasta cooking water, then drain the rest of the water from the pasta.
Return the drained pasta back to the pot over low heat. Add half of the reserved pasta water to the pot with the pasta.
Add the finely grated Pecorino Romano cheese to the pasta, stirring quickly to coat the pasta in the cheese. If necessary, add more reserved pasta water a little at a time to create a smooth and creamy sauce.
Once the cheese has melted and evenly coated the pasta, sprinkle in the freshly cracked black pepper. Stir to combine, ensuring the black pepper is evenly distributed throughout the dish.
Taste the pasta and adjust seasoning as needed, adding more cheese or black pepper if desired.
Remove the pot from heat and immediately serve the cacio e pepe pasta in bowls, garnishing with additional grated Pecorino Romano and freshly cracked black pepper, if desired.
Nutrition Facts
Calories |
1234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5163 mg | 224% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 3.7 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1916 mg | 147% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 396 mg | 8% | |
*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.
