Pasta Alla Cacio E Pepe
Indulge in the simplicity and decadence of Pasta alla Cacio e Pepe, a timeless Roman classic that turns a handful of ingredients into a luxurious, restaurant-worthy dish. This authentic recipe combines perfectly al dente spaghetti or tonnarelli with the bold, salty tang of finely grated Pecorino Romano cheese and the warm, spicy kick of freshly ground black pepper. The secret lies in transforming starchy pasta water into a silky, emulsified sauce that clings beautifully to every strand of pasta. With just a few steps and minimal prep, this quick 25-minute recipe delivers layers of rich, comforting flavor. Perfect as a weeknight meal or an elegant offering for dinner parties, Pasta alla Cacio e Pepe is a celebration of simplicity at its finest. Pair it with a crisp white wine and savor the flavors of Italy!
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Recipe Information
Ingredients
- 400 grams Spaghetti or tonnarelli pasta
- 150 grams Pecorino Romano cheese (finely grated)
- 2 teaspoons Freshly ground black pepper
- 1 teaspoon Salt
- 1 cup Pasta water
Instructions
Bring a large pot of water to a boil, and season it with 1 teaspoon of salt.
Add the pasta to the boiling water and cook until just al dente, as specified on the package instructions. Reserve 1 cup of pasta water before draining.
While the pasta is cooking, heat a large, deep skillet or sauté pan over medium heat.
Add the freshly ground black pepper to the dry pan, toasting it for 1 to 2 minutes until fragrant. This step enhances the pepper’s flavor.
Lower the heat to medium-low and add half a cup of the reserved pasta water to the pan. Let it simmer briefly.
Remove the drained pasta from the pot and add it directly into the pan with the pepper and water mixture. Toss well to coat the pasta evenly.
Turn off the heat and gradually sprinkle the Pecorino Romano cheese over the pasta, a handful at a time, while tossing vigorously. Ensure each addition of cheese melts into the sauce before adding more.
Add small splashes of reserved pasta water as needed to create a creamy, emulsified sauce that coats the pasta.
Taste and adjust seasoning if necessary, but keep in mind that Pecorino Romano is salty.
Divide the pasta onto serving plates and garnish with a final sprinkle of grated Pecorino Romano and a pinch of freshly ground black pepper.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 4918 mg | 214% | |
| Total Carbohydrate | 128.3 g | 47% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 2.3 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 1554 mg | 120% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 392 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.
