International Cuisine > Italian Cuisine > Pasta Dishes > Cacio e Pepe Recipe

Classic Cacio e Pepe

Experience the simple perfection of Cacio e Pepe, a Roman pasta dish featuring just four ingredients: pasta, black pepper, Pecorino Romano cheese, and pasta water. This recipe guides you through achieving the creamy, cheesy sauce that makes this dish so beloved.

Prep Time
5 minutes
Cook Time
15 minutes
Servings
2
Ingredients
  • 200 g Spaghetti
  • 100 g Pecorino Romano cheese
  • 2 tsp Black peppercorns
  • To taste Salt

Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Toast the Pepper

While the pasta is cooking, coarsely grind the black peppercorns using a spice grinder or mortar and pestle. Toast the ground pepper in a dry skillet over medium heat for about 1-2 minutes, until fragrant. Be careful not to burn it.

Prepare the Cheese

Finely grate the Pecorino Romano cheese. It is important to grate it finely for a smooth sauce.

Create the Sauce

In a large bowl, combine the toasted black pepper with about half of the grated Pecorino Romano cheese. Gradually add about 1/2 cup of the reserved hot pasta water to the cheese and pepper mixture, mixing constantly with a fork or whisk until a smooth, creamy paste forms. Add more pasta water, a tablespoon at a time, if needed to achieve the right consistency. The mixture should resemble a thick cream.

Combine and Serve

Immediately add the drained spaghetti to the bowl with the cheese and pepper sauce. Toss quickly and vigorously to coat the pasta evenly. Add the remaining grated Pecorino Romano cheese and continue tossing, adding more pasta water if needed, until the sauce is creamy and coats the pasta. The heat from the pasta and water will melt the cheese, creating a luscious sauce.

Serve immediately, garnished with additional grated Pecorino Romano cheese and a sprinkle of freshly ground black pepper.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 350-400 kcal, Protein: 15-20g, Fat: 15-20g, Carbohydrates: 40-50g. Note: These values are estimates and may vary based on specific ingredients and portion sizes.

Other Important Considerations for Nutrition

Cacio e Pepe is relatively high in sodium due to the Pecorino Romano cheese. Individuals watching their sodium intake should consume it in moderation. Consider using whole wheat pasta for added fiber. This dish is not suitable for individuals with lactose intolerance unless lactose-free cheese alternatives are used.

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FAQ

  • Why is the pasta water important?

    The starch in the pasta water helps to emulsify the cheese and pepper, creating a creamy sauce that clings to the pasta. It also helps to regulate the consistency of the sauce.
  • Can I use Parmesan cheese instead of Pecorino Romano?

    While you can, the flavor will be significantly different. Pecorino Romano is saltier and sharper than Parmesan, which is crucial to the dish's distinct flavor profile.
  • My sauce is clumpy. What did I do wrong?

    The most common cause of a clumpy sauce is adding the cheese too quickly or not using enough pasta water. Add the cheese gradually and make sure the pasta water is hot. If the sauce becomes clumpy, try adding a little more hot pasta water and whisking vigorously.