Description
Cacio e Pepe is the ultimate minimalist pasta dish—just pasta, Pecorino Romano, and black pepper—yet it delivers incredible flavor. Master the technique for a velvety, creamy sauce without any cream!
Ingredients
- 8 oz Pasta (tonnarelli, spaghetti, or bucatini)
- 1 cup Finely Grated Pecorino Romano
- 1 1/2 teaspoons Freshly Ground Black Pepper
- Salt, to taste
- 1 cup Reserved Pasta Water
Instructions
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Cook the Pasta
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Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente.
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Reserve 1 cup of pasta water, then drain.
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Toast the Black Pepper
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In a large pan over medium heat, toast black pepper for 1 minute until fragrant.
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Add ¼ cup of pasta water to bloom the pepper.
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Make the Cheese Sauce
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In a bowl, mix grated Pecorino Romano with a small amount of warm pasta water.
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Stir until a thick, smooth paste forms.
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Combine Everything
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Add pasta to the pan with black pepper. Toss with ½ cup reserved pasta water.
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Remove from heat and gradually stir in cheese mixture, tossing vigorously to create a silky sauce.
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Add more pasta water as needed to loosen the sauce.
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Notes
✅ Finely grate the cheese – It melts more smoothly into the sauce.
✅ Control the heat – Adding cheese off-heat prevents clumping.
✅ Toss, don’t stir – This helps emulsify the sauce and coat the pasta.
Nutrition
- Calories: 400 kcal
- Sodium: 600mg
- Fat: 10g
- Carbohydrates: 55g
- Protein: 18g