Spaghetti Cacio E Pepe Cheese and Pepper
Indulge in the simple yet sophisticated flavors of Spaghetti Cacio e Pepe, a classic Roman dish that transforms just a handful of ingredients into pure magic. This iconic recipe blends perfectly al dente spaghetti, rich Pecorino Romano cheese, and freshly toasted black pepper for a creamy, peppery sauce that clings lovingly to every strand of pasta. The secret lies in creating a silky emulsion using starchy pasta water and melted cheese, resulting in a luscious texture without any cream. Ready in just 25 minutes, this quick and comforting dish is an elevated choice for weeknight dinners or dinner parties alike. Serve it hot with an extra sprinkle of cheese and a crack of black pepper for a restaurant-worthy experience in your own home.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 150 grams Pecorino Romano cheese, finely grated
- 2 teaspoons Freshly ground black pepper
- 1 teaspoon Salt
- 4 liters Water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
Cook the spaghetti in the boiling water until just shy of al dente, as it will continue cooking in the sauce later. Refer to the packaging for timing, but reduce the cooking time by about 1 minute.
While the pasta is cooking, finely grate the Pecorino Romano cheese and set it aside.
In a large, deep skillet or pan, toast the freshly ground black pepper over medium heat for about 1-2 minutes to enhance its flavor, stirring constantly to avoid burning.
Once the pasta is done, reserve 1 ½ cups of the starchy pasta water and then drain the spaghetti.
Add 1 cup of the reserved pasta water to the toasted black pepper in the skillet and bring to a simmer.
Lower the heat to medium-low and add the spaghetti to the skillet, tossing to coat it with the pepper-infused water.
Remove the skillet from the heat and gradually sprinkle in the grated Pecorino Romano cheese while tossing the spaghetti continuously. The key is to toss vigorously so the cheese melts evenly and forms a creamy sauce without clumping.
If the sauce is too thick, add more of the reserved pasta water, a little at a time, until it reaches your desired consistency.
Taste and adjust seasoning, adding more black pepper if desired.
Serve the spaghetti immediately on warm plates, garnished with a small extra sprinkle of Pecorino Romano cheese and freshly ground black pepper.
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.
