Description
Cacio e pepe is a classic Italian pasta dish, highlighting the quality of its simple ingredients: pasta, cheese, and black pepper.
Ingredients
Scale
8 oz Spaghetti or Tonarelli
1 cup Pecorino Romano Cheese, freshly grated
2 tsp Freshly Ground Black Pepper
Salt, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Cook spaghetti or tonarelli according to package instructions until al dente.
- Before draining, reserve about 1 cup of the starchy pasta water.
- In a large skillet over medium heat, toast the freshly ground black pepper for 1-2 minutes until fragrant.
- Add the cooked pasta directly to the skillet with the toasted pepper, along with a small amount of the reserved pasta water. Toss to coat the pasta.
- Remove the skillet from the heat and add the grated Pecorino Romano, tossing continuously while adding more reserved pasta water to create a creamy sauce.
- Serve immediately, finishing with an extra sprinkle of cheese and a few cracks of black pepper.
Notes
For a healthier option, try whole wheat pasta or nutritional yeast as a cheese substitute. Pair with a simple salad or white wine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 1g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Cacio e Pepe, Italian Cuisine, Pasta Recipe, Comfort Food
