Cacio e Pepe Recipe
A classic Roman pasta dish with just three simple ingredients, bringing bold flavors and creamy texture to your table quickly and effortlessly.
Ingredients
- 1 lb Bucatini
- 4 cups Pecorino Romano cheese, freshly grated
- 3 teaspoons Black pepper, freshly ground
- ¼ cup Reserved pasta water
Instructions
- Boil pasta in salted water according to package instructions. Reserve 1 cup of pasta water about 2 minutes before it reaches al dente.
- Grate the Pecorino Romano cheese using the smallest hole on your grater into a bowl.
- In a large skillet, toast the black pepper over medium heat for 1-2 minutes until fragrant.
- Add a ladle of reserved hot pasta water into the skillet with the toasted pepper.
- Whisk in ¼ cup of reserved pasta water into the grated cheese until a thick paste forms.
- Add the drained bucatini to the skillet and toss well to coat it with the pepper mixture.
- Turn off the heat and mix the cheese paste with the pasta until creamy.
- If the sauce is too thick, add more reserved pasta water to achieve desired consistency.
- Serve the Cacio e Pepe hot, topped with black pepper and additional cheese.
Notes
- Freshly grated Pecorino Romano enhances flavor.
- Serve immediately for the best texture.
- Adjust black pepper to taste.
Nutrition
Calories: 400kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 5gSodium: 300mgFiber: 2gSugar: 1g
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