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cacio e pepe recipe

Easy Authentic Cacio e pepe recipe

Silvana Nava
This authentic Cacio e Pepe recipe is made in minutes with only three simple ingredients: Pecorino Romano Cheese (Cacio), black peppercorns and pasta. A triad of simple but strong flavors that come together in this recipe, perfect for any occasion.
A dish prepared with few traditional Italian ingredients, simple and genuine, which has its roots in the world of sheep farming and quality raw materials.
If you’re here it’s because you want to make the best cacio e pepe recipe you’ve ever had! So, for this Italian recipe absolutely NO oil, NO butter and NO cream!
5 from 8 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course pasta
Cuisine Italian
Servings 4
Calories 546 kcal

Ingredients
  

  • 350 g spaghetti 12 oz
  • 220 g Pecorino Romano 2 cups
  • 14 g whole black peppercorns 2 tablespoons
  • 1 ¾ liters water - 7 ½ cups
  • ½ tablespoon salt coarse

Instructions
 

  • Grate the Pecorino Romano. When ready, set aside in a bowl.
  • Then grind the black peppercorns. For this you can use a pestle, a meat pounder or a pepper grinder adjusted so that it doesn't grind too finely. The black pepper should not be a powder.
  • Toast the ground pepper in a large skillet over medium heat for 2 to 3 minutes.
  • Boil the water with very little coarse salt (maximum ½ tablespoon) to cook the pasta.
  • When the water boils, put in the spaghetti. Let the pasta cook for about 5 minutes.
  • Add 1 cup of pasta cooking water to the toasted black pepper and turn the heat under the skillet to low.
  • After the first 5 minutes of cooking, now is the time to transfer the pasta from the pot to the skillet.
  • Check the cooking time on the spaghetti package. Add another ½ cup of pasta water if needed and stir to get even cooking.
  • Pour 1 cup of the starchy cooking water over the grated pecorino cheese and stir quickly. You'll get a creamy consistency similar to ricotta.
  • Once the spaghetti are cooked, turn off the heat, wait about half a minute and then add the pecorino cream a little at a time. Stir in the spaghetti evenly. Spaghetti cacio e pepe recipe is ready!

Nutrition

Calories: 546kcalCarbohydrates: 70gProtein: 29gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 57mgSodium: 1560mgPotassium: 289mgFiber: 4gSugar: 3gVitamin A: 247IUCalcium: 633mgIron: 2mg
Keyword cacio e pepe, cacio e pepe recipe, cacio pepe
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