Description
Cacio e Pepe is a classic Italian pasta dish known for its simplicity and rich flavor, combining just a few ingredients—spaghetti or bucatini, black pepper, Pecorino Romano, and Parmigiano-Reggiano cheese. This creamy, peppery dish is quick to prepare and perfect for a comforting yet elegant meal.
Ingredients
Pasta
- 12 ounces spaghetti or bucatini
Sauce
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons freshly cracked black pepper, plus more to taste
- 1 cup finely grated Parmigiano-Reggiano or Grana Padano, plus more for serving
- 1 ½ cups finely grated Pecorino Romano
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just barely al dente. Reserve 1 cup of the pasta water and then drain the pasta.
- Prepare the pepper sauce: Meanwhile, heat the olive oil and 1 tablespoon of the butter in a large skillet over medium heat. Once the butter has melted, add the freshly cracked black pepper and cook while swirling the pan until fragrant, about 1 minute.
- Combine pasta and sauce: Add ½ cup of the reserved pasta water to the skillet and bring it to a simmer. Reduce the heat to low, then add the cooked pasta, the remaining 1 tablespoon of butter, Parmigiano-Reggiano, and Pecorino Romano cheese. Toss everything together until the cheese melts and the pasta is tender and evenly coated. Add more reserved pasta water, one tablespoon at a time, if the sauce needs loosening.
- Serve: Plate the pasta and sprinkle with additional Parmigiano-Reggiano and freshly cracked black pepper to taste. Serve immediately for best flavor and texture.
Notes
- Use freshly cracked black pepper for the best flavor and aroma.
- Be careful not to overcook the pasta; it should be just barely al dente to absorb the sauce well.
- Gradually add the pasta water to achieve a creamy sauce consistency.
- You can substitute Pecorino Romano with Grana Padano for a milder taste.
- This dish is best enjoyed immediately as the sauce thickens upon standing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling, Sautéing, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 30 mg
