Description
Cacio e Pepe is a classic Roman dish that delivers creamy, cheesy goodness with just three simple ingredients.
Ingredients
Scale
- 8 oz spaghetti
- 1 cup freshly grated Pecorino Romano cheese
- 2 tsp freshly cracked black pepper
- 2 tsp kosher salt (for boiling pasta)
- Water (as needed)
Instructions
- Cook the spaghetti in a large pot of salted boiling water until al dente (about 8-10 minutes). Reserve ½ cup of pasta water before draining.
- In a large skillet over medium heat, toast the cracked black pepper for 1-2 minutes until fragrant.
- Gradually add the grated Pecorino Romano cheese to the skillet along with the reserved pasta water, stirring until combined into a creamy sauce.
- Add the drained spaghetti to the skillet and toss well to coat in the sauce. Adjust consistency with more pasta water if needed.
- Serve immediately, garnished with extra Pecorino Romano if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 530 calories
- Sugar: 0g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 40mg