Description
Indulge in the simple yet luxurious flavors of Cacio e Pepe with this classic Italian pasta dish. Spaghetti or tonnarelli is coated in a creamy Pecorino Romano cheese sauce, accented with freshly ground black pepper for a dish that’s both comforting and elegant.
Ingredients
Spaghetti or Tonnarelli:
12 ounces
Freshly Ground Black Pepper:
1 tablespoon
Unsalted Butter:
2 tablespoons
Pecorino Romano Cheese (finely grated):
1 cup
Salt:
for pasta water
Instructions
- Cook Pasta: Boil salted water, cook pasta until just shy of al dente, reserving 1 cup of pasta water.
- Toast Pepper: Toast pepper in skillet over medium heat, add butter, reduce heat.
- Combine Ingredients: Add drained pasta and pasta water to skillet, toss continuously. Gradually add Pecorino Romano, stirring vigorously.
- Adjust Consistency: Add more pasta water as needed. Serve with extra cheese and pepper.
Notes
- Use finely grated cheese and stir quickly to prevent clumping.
- For best results, use high-quality Pecorino Romano and grind the pepper fresh.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1¼ cups
- Calories: 440
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg
