Description
Cacio e Pepe is a classic Italian pasta dish from Rome, known for its simplicity and rich flavors, made with just spaghetti, Pecorino Romano cheese, and black pepper.
Ingredients
- Spaghetti: 400 grams
- Pecorino Romano cheese: 150 grams, finely grated
- Black pepper: 2 teaspoons, freshly cracked
- Salt: to taste (for pasta water)
- Pasta water: about 1 cup (reserved from cooking the spaghetti)
Instructions
- Boil the pasta in a large pot of salted water until al dente.
- Reserve about 1 cup of pasta water before draining the spaghetti.
- Toast the black pepper in a skillet over medium heat for 1-2 minutes.
- Add the drained spaghetti to the skillet and toss with the toasted pepper.
- Remove from heat and gradually add the grated Pecorino Romano cheese, tossing continuously.
- Add reserved pasta water gradually until the desired sauce consistency is achieved.
- Adjust seasoning with salt and pepper, then serve immediately.
Notes
- Use high-quality Pecorino Romano cheese for the best flavor.
- Avoid rinsing the pasta after draining to keep the starch.
- Serve immediately for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Boiling and tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Cacio e Pepe, Italian pasta, simple recipes, Roman cuisine