Cacio e Pepe

Prep: 10

Cook: 20

Total Time: 30

Yield: 4 servings

Course: Entree

Cuisine: Italian

Calories: 317kcal

Author: Jessica Gavin

The simplicity of cacio e pepe allows the savory flavor of pecorino cheese and black pepper to shine, creating a truly comforting and satisfying pasta dish.

Ingredients

▢ 5 cups (1.2 L) water
▢ ½ teaspoon (5 g) kosher salt
▢ 8 ounces (227 g) spaghetti, or bucatini
▢ 2 tablespoons (30 g) unsalted butter
▢ 1 teaspoon (2 g) freshly cracked black pepper
▢ 2 ounces (57 g) Pecorino Romano cheese

Instructions

Cook the Pasta - Bring the water to a boil in a large, high-sided skillet or Dutch oven. Stir in the salt, then add the pasta. Stir occasionally to prevent sticking. Cook for about 8 to 9 minutes, or according to the manufacturer's directions, until it is just shy of al dente. Once it reaches the desired doneness, turn off the heat. Meanwhile, prepare the sauce.
Toast the Pepper - Melt the butter in a medium skillet over low heat, it should not brown. Add the black pepper, stir, and toast until fragrant, about 30 seconds. Turn off the heat and move the pan to a cool burner.
Make the Sauce - Add ¼ cup of the starchy pasta liquid to the pan with the butter and pepper, and stir to combine.
Add the Pasta and Cheese - Transfer the pasta to the pan using tongs, and toss it with the pepper sauce. Stir in the cheese until it fully melts. To adjust the consistency, add starchy pasta water one tablespoon at a time, usually about ¼ cup for a glossy sauce. Season with salt and pepper to taste.
To Serve - Immediately serve the pasta hot, garnished with black pepper and grated cheese if desired.

Notes

Recipe Yield: About 4 cups of pasta.
Serving Size: About 1 cup of pasta.
Butter Substitute: Use olive oil or margarine. Alternatively, omit the butter and toast the pepper in the pan for a more traditional cacio e pepe.

Nutrition

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