Cacio e Pepe
Yield: 4 people
Calories: 667kcal
Materials
- 14 oz Bucatini or spaghetti
- 1 1/2 cups Pecorino Romano cheese finely grated
- 1 to 2 tsp freshly ground or cracked black pepper
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil.
- Once boiling, add the pasta and cook according to the package instructions or until al dente.
- While the pasta is cooking, heat a large skillet over medium heat.
- Add the freshly ground black pepper and toast it for about 1-2 minutes until it becomes fragrant. Be careful not to burn the pepper.
- Reserve about 1 cup of pasta cooking water, then drain the pasta.
- Transfer the drained pasta to the skillet with the toasted black pepper.
- Toss the pasta to coat it with the pepper.
- Add about 1/2 cup of the reserved pasta cooking water and gradually add the grated Pecorino Romano cheese, tossing continuously to create a creamy sauce. If needed, add more pasta water to achieve the desired consistency.
- Continue tossing the pasta until the cheese has melted and coats the pasta evenly. The sauce should be creamy and well-emulsified.
- Taste and adjust the seasoning, adding more black pepper or cheese if necessary.
- Serve immediately, with an extra sprinkle of Pecorino Romano and black pepper on top if desired.
Video
Nutrition
Serving: 168g | Calories: 667kcal | Carbohydrates: 86.6g | Protein: 28.9g | Fat: 22.2g | Saturated Fat: 13.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.9g | Trans Fat: 0.4g | Cholesterol: 68.4mg | Sodium: 635mg | Potassium: 300mg | Fiber: 3.8g | Sugar: 3.3g | Vitamin A: 115IU | Calcium: 494mg | Iron: 1.9mg