Description
Indulge in the rich, creamy flavors of Cacio e Pepe, an Italian classic that transforms simple ingredients into a mouthwatering dish.
Ingredients
Scale
- Key Ingredients
- 400 grams spaghetti
- 100 grams Pecorino Romano cheese, finely grated
- 2 teaspoons freshly cracked black pepper
- Salt (for pasta water)
Instructions
- Instructions
- 1. Boil Your Pasta
- Bring a large pot of salted water to a rolling boil. Cook the spaghetti until al dente according to package instructions.
- 2. Prepare Your Cheese
- While the pasta cooks, finely grate the Pecorino Romano cheese and set aside some for garnishing.
- 3. Crack That Pepper
- In a dry skillet over medium heat, toast the freshly cracked black pepper for about one minute until fragrant.
- 4. Combine Everything
- Reserve about one cup of pasta water before draining the spaghetti. Add the hot pasta directly to the skillet with toasted pepper. Quickly toss in the grated Pecorino Romano while gradually adding reserved pasta water until you achieve a creamy consistency.
- 5. Toss It Like You Mean It
- Use tongs or a pasta fork to vigorously mix everything together until the cheese melts into a silky sauce.
- 6. Serve It Up
- Transfer to warm plates and garnish with extra Pecorino Romano and more freshly cracked black pepper if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 475
- Sugar: 0g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg