Roman Cheese And Pepper Pasta (cacio E Pepe)
Cacio e Pepe is a classic Roman pasta dish that translates to "cheese and pepper." This simple yet delicious recipe features only a few ingredients and is a staple of Lazian or Roman cuisine.
Ingredients
- 8 oz (225g) spaghetti
- 1 1/2 cups (150g) Pecorino Romano cheese, finely grated
- 2 tsp freshly ground black pepper
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
- In a large skillet, heat 1/2 cup of the reserved pasta water over medium heat. Add the black pepper and cook for 1 minute.
- Add the cooked spaghetti to the skillet and toss to combine with the pepper water.
- Reduce the heat to low and add the Pecorino Romano cheese, tossing continuously until the cheese is melted and the sauce is creamy. If the sauce is too thick, add more pasta water as needed.
- Season with salt to taste and serve immediately.
Cooking & Preparation
- Preparation time:
- 5 minutes
- Cooking time:
- 10 minutes
- Total time:
- 15 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400
- Carbohydrates
- 50g
- Protein
- 15g
- Fat
- 15g
Supplies
Large pot Skillet
Tools
Tongs Grater
Serving suggestions
Serve the Cacio e Pepe with a sprinkle of additional Pecorino Romano cheese and a glass of Italian red wine.
Tips & tricks
For the best results, use freshly ground black pepper and high-quality Pecorino Romano cheese.
Cost
Low