Ingredients
- 200 g spaghetti or other pasta
- 100 g Pecorino Romano cheese finely grated
- 2 tsp coarsely ground black pepper
- 2 tbsp extra-virgin olive oil
- salt (for boiling water)
Instructions
Boil the Pasta:
- Fill a large pot with water and bring it to a boil.
- Add a generous amount of salt (about 10 grams or 2 teaspoons) to the boiling water.
- Add the pasta and cook it according to the package instructions or until it's al dente, usually around 8-10 minutes.
Toast the Pepper:
- While the pasta is cooking, heat a large skillet over medium-low heat.
- Add the coarsely ground black pepper to the skillet and toast it gently for about 1-2 minutes, or until it becomes fragrant. Be careful not to burn it.
Prepare the Sauce:
- Once the pasta is cooked, use a pasta scoop to transfer it directly from the pot to the skillet with the toasted pepper. Do not drain the pasta completely, as you want some pasta water to be added to the sauce.
- Drizzle the olive oil over the pasta and toss it together with the toasted pepper until the pasta is well coated.
Add Cheese and Toss:
- Gradually add the freshly grated Pecorino Romano cheese to the pasta while continuously tossing and stirring. If the sauce is too thick, you can add a bit of the pasta cooking water to help create a creamy consistency.
- Keep tossing until the cheese melts and forms a creamy, silky sauce that coats the pasta evenly. It should take about 2-3 minutes.
Serve:
- Once the pasta is well coated with the cheese and pepper sauce, remove it from the heat.
- Plate the Cacio e Pepe immediately and garnish with a little extra black pepper and grated Pecorino Romano cheese if desired.Enjoy your homemade Cacio e Pepe! It's a simple yet incredibly delicious pasta dish.
Nutrition Facts
Cacio e Pepe
Amount per Serving
Calories
690
% Daily Value*
Fat
29
g
45
%
Saturated Fat
11
g
69
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
52
mg
17
%
Sodium
606
mg
26
%
Potassium
266
mg
8
%
Carbohydrates
76
g
25
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
29
g
58
%
Vitamin A
208
IU
4
%
Calcium
553
mg
55
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.