Ingredients
Scale
- 400g (14 oz) spaghetti or tonnarelli pasta
- 1 ½ cups Pecorino Romano cheese, finely grated
- 2 teaspoons freshly ground black pepper
- Salt, to taste
- For serving: extra Pecorino and black pepper as garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions.
- While the pasta cooks, toast the freshly ground black pepper in a dry skillet over medium heat for about 1 minute until fragrant.
- Once the pasta is al dente, reserve about 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.
- In the skillet with the toasted pepper, add a ladle of the reserved pasta water to create a loose sauce. Gradually incorporate the finely grated Pecorino Romano cheese, stirring constantly until smooth.
- Toss the cooked pasta into the sauce, ensuring each strand is coated thoroughly.
Notes
- Cacio e Pepe is best enjoyed immediately but can be stored in the refrigerator for up to 2 days.
- Reheat leftovers gently in a skillet over low heat, adding a splash of pasta water to restore creaminess.
- For serving, top with extra Pecorino and a sprinkle of black pepper.
- Pair with a crisp white wine like Pinot Grigio for an authentic experience.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 500 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg