Cacio e Pepe
Cacio e pepe seems too simple to be good, but it is delicious! Pecorino Romano cheese for the most authentic version of the traditional pasta.
Ingredients
- 4 tablespoons olive oil, divided
- 1 teaspoon freshly ground black pepper, slightly coarse
- 8 ounces spaghetti, bucatini, or similar long pasta
- 2 teaspoons salt, for the cooking water, plus more for seasoning, as needed
- 2 tablespoons unsalted butter
- 2 ounces Pecorino Romano, finely grated
- 4 to 5 tablespoons of hot pasta cooking water
Instructions
- Put the olive oil and black pepper in a sauté pan or deep skillet and place it over medium-low heat. Heat the mixture for 2 minutes; remove from the heat and set aside.
- Bring about 3 quarts of water to a boil. Add 2 teaspoons of salt and the pasta. Cook following the package instructions for al dente pasta. Remove about 1/2 cup of the pasta water and drain the pasta in a colander.
- Place the pan with the olive oil and pepper over low heat. Add the butter and hot drained spaghetti and stir to coat. Stir in the grated cheese and about 4 to 5 tablespoons of the hot pasta cooking water. Stir until the cheese mixture is creamy and coats the pasta. Taste and adjust the seasonings with more salt and pepper, as needed.
- Serve in pasta bowls with extra grated cheese.
Nutrition
Calories: 586kcalCarbohydrates: 57gProtein: 16gFat: 32gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 40mgSodium: 1783mgPotassium: 188mgFiber: 2gSugar: 2gVitamin A: 312IUCalcium: 220mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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