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A white plate of Cacio e Pepe topped with shredded cheese and pepper with a fork and napkin beside it.
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Cacio e Pepe Recipe

Try Cacio e Pepe, a traditional pasta dish that blends creamy Pecorino Romano cheese and freshly cracked black pepper.
Course Main Course
Cuisine Italian
Keyword Cacio e Pepe, Cacio e Pepe recipe, how to make Cacio e Pepe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 815kcal

Equipment

  • Large pot
  • Large skillet
  • Collander or pasta strainer

Ingredients

  • Salt
  • 250 grams spaghetti
  • 56 grams unsalted butter cubed
  • 2 teaspoons freshly ground black pepper
  • 75 grams freshly grated Pecorino Romano cheese or parmesan cheese

Instructions

  • Bring a large pot of water to a boil over high heat. Heavily season the water with salt, and add the pasta. Cook the pasta for 2 minutes less than the pack instructions or until al dente.
  • While the pasta is boiling, melt the butter in a large frying pan over low heat. Add the black pepper and swirl the pan. Toast the pepper in the butter for about 1 minute.
  • Reserve 240ml of pasta water and drain the pasta. Immediately add the pasta to the pan with the butter. Pour in half of the pasta water. Scatter the cheese over the hot pasta. Wait for the cheese to start melting, 10 to 20 seconds, and then begin stirring the pasta.
  • Continue stirring until the pasta is coated in a creamy, shiny sauce. Add a few more splashes of pasta water as needed to loosen the sauce. Transfer the pasta to warm serving bowls and top with more cheese and pepper.

Notes

  • Hot pasta water (and hot pasta) to melt the cheese. Don't let the pasta or water cool before finishing the dish. The heat of the pasta and water will melt the cheese more easily, so it doesn't get clumpy.
  • Stir well. Proper stirring ensures the sauce is evenly distributed and perfectly creamy. You can stir vigorously to help emulsify the melting cheese, butter, and starchy pasta water.
  • Use freshly grated cheese. This is essential for a smooth sauce! Pre-grated cheese often contains anti-caking agents, which keep the cheese from melting as well and can affect the texture of the sauce.
  • Don't let the frying pan get too hot. High heat can cause the cheese to stick to the bottom and clump. Keep the heat very low, or turn it off if you see any signs of sticking.
  • Use freshly cracked black pepper. Pre-ground pepper lacks the essential oils that provide the dish's distinctive punch. Grinding your pepper fresh ensures maximum flavour.
  • Add butter gradually. Incorporating butter in small increments helps maintain a creamy, emulsified sauce, preventing it from becoming greasy.

Nutrition

Calories: 815kcal | Carbohydrates: 96g | Protein: 29g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 461mg | Potassium: 344mg | Fiber: 5g | Sugar: 4g | Vitamin A: 866IU | Calcium: 441mg | Iron: 2mg
*Nutrition Disclaimer
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