Description
Cacio e Pepe is a classic Roman pasta dish that combines just four simple ingredients to create a rich, creamy, and peppery sauce. This recipe uses bucatini or spaghetti tossed with butter, Pecorino Romano cheese, and cracked black pepper for an indulgent yet quick weeknight meal.
Ingredients
Scale
Ingredients
- 8 oz dried bucatini (or spaghetti)
- 2 tbsp unsalted butter
- ½ cup freshly grated Pecorino Romano (plus more for garnish)
- ½ tsp cracked black pepper (toasted)
Instructions
- Boil the Pasta: Fill a large pot with water and bring it to a boil over high heat. Add a small handful of salt to the boiling water, then add the pasta. Cook, stirring occasionally, until the pasta is al dente, about 6 to 8 minutes.
- Drain and Reserve Pasta Water: Drain the pasta, making sure to reserve about 2/3 cup of the starchy pasta water for the sauce.
- Combine Pasta and Butter: Return the pasta to the pot or transfer it to a large skillet placed over low heat. Add the reserved pasta water and butter, tossing together until the butter just melts, coating the pasta evenly.
- Add Cheese and Pepper: Sprinkle the grated Pecorino Romano and toasted black pepper over the pasta. Toss continuously until the cheese melts and combines with the butter and pasta water to form a creamy, velvety sauce.
- Serve: Plate the pasta and top with extra grated Pecorino Romano for garnish. Serve immediately while warm.
Notes
- This recipe uses only four main ingredients, making it incredibly simple and fast to prepare—ideal for busy weeknights.
- Toasting the black pepper before adding it enhances its flavor and aroma.
- If the sauce is too thick, add a little more reserved pasta water to loosen it.
- Use freshly grated Pecorino Romano for the best flavor and melt.
- Serve immediately for the creamiest texture.
Nutrition
- Serving Size: 1 serving (approx. 4 oz cooked pasta with sauce)
- Calories: 621 kcal
- Sugar: 3 g
- Sodium: 308 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 86 g
- Fiber: 4 g
- Protein: 23 g
- Cholesterol: 57 mg
