Authentic Cacio e Pepe Recipe
The name sounds fancy but the words literally mean cheese and pepper. Ready in just minutes and needing only a few simple ingredients this authentic Cacio e pepe recipe comes together easily and is the perfect stand alone dish or pairs well as a side for chicken or other meats.
Equipment
- saucepan
Ingredients
- 12 ounces pasta tonnarelli, spaghetti, bucatini, or linguine
- 6 tablespoons butter
- 2 teaspoons fresh black pepper crushed
- 2 ½ cups Pecorino Romano cheese
Instructions
- Cook the pasta according to the package directions until al dente. Before draining, reserve 1 cup of the pasta water, then drain the pasta.
- In a large saucepan, melt the butter over medium heat. Once the butter is melted, add the freshly cracked pepper and sauté briefly until fragrant.
- Pour in the reserved pasta water and bring the mixture to a simmer. Add the cooked pasta to the saucepan, then reduce the heat to low.
- Gradually add the grated cheese, stirring with tongs until the cheese is fully melted and the sauce is smooth and creamy.
- Serve the pasta immediately, topping with additional grated cheese and a sprinkle of pepper if desired.
Notes
Pasta is best served fresh but can be stored for up to two days. See notes in post for storing and substitutions.
Nutrition
Calories: 472kcalCarbohydrates: 44gProtein: 21gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 73mgSodium: 593mgPotassium: 166mgFiber: 2gSugar: 2gVitamin A: 523IUCalcium: 459mgIron: 1mg
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