Cacio e Pepe
Roman pasta with just Pecorino, black pepper and starchy pasta water, tossed into a creamy, peppery sauce in minutes.
- Servings
- 2
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
Ingredients
Cacio e pepe is easiest in small batches. For 4, use a bigger skillet and toss in two batches if the sauce won’t come together.
- water stays the same: A smaller pot of water concentrates the starch that makes the sauce.
- kosher salt stays the same: Pecorino is salty, so the water is only lightly salted.
Equipment
- Large skillet
- Medium pot
Instructions
Bring the water and salt to a boil in the pot and cook the pasta until just shy of al dente. Save 1½ cups of the pasta water before draining.Bring the water and salt to a boil in the pot and cook the pasta until just shy of al dente. Save 355 mL of the pasta water before draining.
Meanwhile toast the cracked pepper in the dry skillet over medium heat until fragrant, 1 minute. Add ½ cup of pasta water and the butter and let it bubble.Meanwhile toast the cracked pepper in the dry skillet over medium heat until fragrant, 1 minute. Add 118 mL of pasta water and the butter and let it bubble.
Put the cheese in a bowl and whisk in a few tablespoons of warm (not boiling) pasta water to make a smooth, thick paste.
Add the pasta to the skillet and toss for 1 minute over medium heat. Take the pan off the heat, wait 30 seconds so it isn’t too hot, then add the cheese paste and toss vigorously, adding splashes of pasta water until glossy and creamy. Serve right away.
Notes
- If the cheese clumps, the pan was too hot. Add a splash of cool water and keep tossing off the heat.
- Grate the cheese on the finest holes of a grater or use a food processor so it melts smoothly.
My notes
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Nutrition estimate
- Calories
- 670
- Protein
- 35 g
- Carbs
- 89 g
- Fat
- 19 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
