Description
This Cacio e Pepe recipe is light, flavorful, and so easy to make! With its rich cheese and pepper sauce, it’s a timeless pasta dish everyone will love.
Ingredients
Units
Scale
- 8 oz pasta – tonnarelli or spaghetti
- 1 cup finely grated Pecorino Romano cheese
- 2 tsp freshly ground black pepper
- 1–2 cups reserved pasta cooking water
Instructions
- Cook the Pasta: Boil the pasta until almost al dente, reserving 1-2 cups of pasta water, then drain.
- Toast the Pepper: In a large skillet, toast the pepper over medium heat for 1-2 minutes.
- Add Pasta Water: Pour 1 cup of pasta water into the skillet with the pepper and bring to a simmer.
- Emulsify the Cheese: Add the pasta to the skillet. Lower the heat and toss in the Pecorino Romano, stirring to create a creamy sauce. Add more water as needed.
- Serve: Garnish with additional cheese and pepper, then serve hot.
Notes
Pasta Type: Tonnarelli or spaghetti is traditional, but other long pasta varieties work well too.
Cheese Texture: Freshly grated cheese melts best. Avoid using pre-grated cheese.
Adjust Consistency: Use more pasta water to reach the ideal sauce thickness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 550
- Sodium: 500mg
- Fat: 22g
- Carbohydrates: 60g
- Protein: 20g