Cacio e Pepe Recipe
Cacio e Pepe is a classic Roman pasta dish featuring spaghetti tossed with a creamy sauce made from Pecorino Romano cheese and black pepper. It's simple yet bursting with flavor, perfect for a quick and satisfying meal.
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Calories: 550kcal
Servings: 2 Servings
Equipment
- Large pot for boiling pasta
- Skillet
- Grater
Ingredients
- 250 g spaghetti
- 100 g Pecorino Romano cheese finely grated
- 2 tsp freshly ground black pepper
- Salt to taste
- Extra virgin olive oil
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- In a large skillet, toast black pepper over medium heat until fragrant.
- Add cooked spaghetti to the skillet with a splash of pasta water. Toss to combine.
- Gradually add grated Pecorino Romano cheese, tossing continuously until creamy. If needed, add more pasta water to achieve desired consistency.
- Season with salt if necessary and serve immediately. Drizzle with extra virgin olive oil if desired.
Notes
- Use high-quality Pecorino Romano cheese for the best flavor.
- Reserve pasta water before draining the spaghetti; it helps create a creamy sauce.
Nutrition
Serving: 125g | Calories: 550kcal | Carbohydrates: 71g | Protein: 22g | Fat: 18g