Spaghetti Cacio e Pepe
Spaghetti Cacio e Pepe is the ultimate showcase of simplicity and bold flavor, featuring only four ingredients to create an irresistible Italian classic. This quick and easy recipe combines perfectly al dente spaghetti, creamy Pecorino Romano cheese, and the warm, aromatic punch of freshly ground black pepper. A key highlight is the velvety sauce, effortlessly achieved by emulsifying grated cheese with hot pasta water right in the skillet. With just 20 minutes total prep and cook time, it’s an ideal dish for weeknight dinners or elegant entertaining. Serve this timeless Roman specialty with extra cheese and a sprinkling of pepper for a restaurant-worthy experience. Keywords: Cacio e Pepe recipe, spaghetti, Pecorino Romano, quick pasta dishes, Italian cuisine.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 200 grams Pecorino Romano cheese, finely grated
- 1 tablespoon freshly ground black pepper
- 1 tablespoon salt
Instructions
Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a tablespoon of salt.
Add the spaghetti to the boiling water and cook until al dente, according to package instructions. This usually takes about 8-10 minutes.
While the pasta is cooking, heat a large, dry skillet over medium heat.
Add the freshly ground black pepper to the dry skillet. Toast the pepper for about 1 minute until fragrant, stirring constantly to avoid burning.
Reserve about 1 cup of the pasta cooking water, then drain the spaghetti.
Add the drained spaghetti to the skillet with the toasted pepper. Toss the spaghetti well to coat it with the pepper.
Gradually add the grated Pecorino Romano cheese to the spaghetti in the skillet, along with small amounts of the reserved pasta water, bit by bit. Continue to toss and stir the pasta until the cheese melts and creates a creamy sauce that coats the spaghetti. Adjust the consistency by adding more pasta water if necessary.
Taste and adjust the seasoning if needed. Serve immediately with extra grated Pecorino Romano cheese and freshly ground black pepper if desired.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 10654 mg | 463% | |
| Total Carbohydrate | 135.0 g | 49% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 3.7 g | ||
| Protein | 81.0 g | 162% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 2220 mg | 171% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 477 mg | 10% | |
*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.
