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How to make Cacio E Pepe Recipe

Cacio E Pepe Recipe

Cacio e Pepe pairs beautifully with a fresh arugula salad. The peppery greens, shaved Parmesan, and a squeeze of lemon brighten the richness of the creamy pasta, adding balance and freshness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 237 kcal

Equipment

  • Skillet

Ingredients
  

  • 1 teaspoon freshly cracked black pepper
  • 8 ounces dry pasta
  • 2 ounces finely grated Pecorino Romano cheese
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons butter cut into 1-tablespoon pieces
  • 1 small garlic clove minced

Instructions
 

Step 1: Boil the Pasta

  • Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Remember, save about 1 cup of pasta water before draining!

Step 2: Toast the Pepper

  • In a large skillet, over medium heat, add the black pepper. Toast it for about 1 minute, until fragrant. This step unlocks its beautiful flavor, setting the stage for your dish.

Step 3: Combine Pasta and Pepper

  • Transfer the drained pasta to the skillet with the toasted pepper. Toss well to coat the pasta. You’re creating a heavenly combination right now, trust me.

Step 4: Create the Sauce

  • Add the butter and half of the cheese, then pour in ½ cup of reserved pasta water. Stir vigorously until the cheese melts and combines with the pasta. If the sauce is too thick, add more pasta water until you reach your desired creaminess.

Step 5: Finish with Cheese and Olive Oil

  • Off the heat, stir in the rest of the cheese and a drizzle of olive oil. Toss thoroughly. A final crack of pepper on top for garnish seals the deal.

Step 6: Serve Immediately

  • Plate the pasta and don’t be shy with the cheese. Decorate with additional cracked pepper. Enjoy with a glass of white wine or your favorite beverage

Notes

  • Freshly Grate the Cheese Again: Always grate cheese fresh. It melts better and provides a creamier texture. Those bags of pre-grated cheese just don’t cut it.
  • Reserve Pasta Water Smartly: When saving pasta water, have a cup handy and don’t just pour it all out at once. It’s better to add it gradually.
  • Adjust the Pepper: If you’re sensitive to spice, begin with half the amount of pepper and add more based on your taste.
  • Use Sturdy Pasta: Pasta shapes like tonnarelli or spaghetti work best due to their ability to hold onto the sauce.
  • Eat it Fresh: Cacio E Pepe is best served fresh. If you let it sit too long, the sauce can thicken and lose that luscious texture

Nutrition

Serving: 48gCalories: 237kcalCarbohydrates: 5gProtein: 8gFat: 20.4gSaturated Fat: 11.8gTrans Fat: 0.7gCholesterol: 56mgSodium: 622mg
Keyword Cacio E Pepe Recipe
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