Cacio e Pepe

Name: Cacio e Pepe
Cuisine: European, Italian, Mediterranean
Ingredients: 6 oz spaghetti; 2 oz pecorino cheese grated; 1 cup reserved pasta water cooled to 150F (70C); 1/2 tbsp whole black peppercorns

4 steps

Cacio e Pepe: this traditional Roman pasta (one of the classic four!) is so simple (literally the name means CHEESE & PEPPER) and comes together in under 20 minutes – making it the ideal pasta night dish!

Updated at: Thu, 17 Aug 2023 05:07:54 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories432.2 kcal (22%)

Total Fat10.5 g (15%)

Carbs64.8 g (25%)

Sugars2.3 g (3%)

Protein19.4 g (39%)

Sodium359.9 mg (18%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

6 ozspaghetti

2 ozpecorino cheese

grated

1 cuppasta water

reserved, cooled to 150F

½ Tbspwhole black peppercorns

Instructions

Step 1

Toast whole peppercorns over medium high heat for 2-3 minutes to extract the oils. Transfer to a pepper grinder or mortar and pestle and grind to a medium coarse grind. Add back to your pan with the heat off.

Step 2

Cook your spaghetti (or pasta of choice) in lightly salted water. 2 minutes before the pasta is done, reserve 1 cup of pasta water and set on the counter to let cool to about 150F or 70C – this is the key to avoiding lumpy cheese! Adding pasta water straight from the pot is much too hot.

Step 3

Still of the heat, add 3/4 of your grated cheese to your peppercorns along with a 1/4 cup of pasta water at a time, stirring until you get a loose but emulsified sauce.

Step 4

Add your drained pasta and mix vigorously. At this point your pasta should start to absorb the sauce, but add additional pasta water and mix if the sauce is too thick. Continue mixing until you achieve the correct consistency (refer to video). Serve immediately and enjoy!

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