Description
Learn how to make a classic Roman pasta dish, Cacio e Pepe, with this easy and delicious recipe. This simple yet flavorful dish features spaghetti or tonnarelli tossed in a creamy Pecorino Romano cheese sauce with a generous amount of freshly ground black pepper.
Ingredients
Spaghetti or Tonnarelli:
12 ounces
Freshly Grated Pecorino Romano Cheese:
1 cup
Freshly Ground Black Pepper:
2 teaspoons
Unsalted Butter (optional):
2 tablespoons
Salt for Pasta Water:
as needed
Instructions
- Cook the Pasta: Boil salted water, cook pasta until al dente, and reserve 1 1/2 cups of pasta water.
- Toast Pepper: Toast black pepper in a skillet.
- Prepare Sauce: Add pasta water and butter to the skillet, then add cooked pasta. Toss well and gradually add Pecorino Romano.
- Serve: Toss until a creamy sauce forms, then serve topped with extra cheese and pepper.
Notes
- Use freshly grated Pecorino Romano for a smoother sauce.
- Toss quickly to prevent cheese from seizing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
