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Cacio e Pepe

Rome's simplest and most elegant pasta. Just three ingredients: pasta, Pecorino Romano, and black pepper, combined into a creamy, peppery masterpiece.

DinnerItalianMedium

5 min

Prep

15 min

Cook

20 min

Total

Servings

Medium

Difficulty

Ingredients

8 oz tonnarelli or spaghetti1.5 cups Pecorino Romano, finely grated1.5 tsp freshly cracked black pepper1 tbsp salt (for pasta water)

Instructions

Toast the black pepper in a large dry skillet over medium heat for 1-2 minutes until fragrant. Add a ladle of pasta water (once boiling) and let it simmer.

Bring a pot of water to a boil with salt. Cook the pasta 2 minutes less than package directions.

Meanwhile, place the grated Pecorino in a bowl. Add 2-3 tablespoons of warm (not hot) pasta water and stir vigorously to form a thick paste.

Tip: The water must be warm, not boiling. Boiling water will cause the cheese to clump into a ball instead of forming a cream.

Transfer the pasta directly from the pot to the pepper skillet using tongs (bringing starchy water with it). Toss over medium-low heat for 1 minute.

Remove from heat. Add the cheese paste and toss aggressively, adding small splashes of pasta water, until you have a glossy, creamy coating on every strand.

Serve immediately with extra Pecorino and pepper on top.

Nutrition per Serving

480kcal

Calories

22g

Protein

56g

Carbs

18g

Fat

Fiber

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Cacio e Pepe

Ingredients

Instructions

Nutrition per Serving

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