How To Make Cacio e Pepe
Cacio e pepe is a classic Italian pasta of cheese and black pepper. This four-ingredient dish is so simple yet so elegant.
- 8ozpasta,(bucatini, thick spaghetti, linguine or fettuccine)
- 3tbspbutter,diced into 1-tablespoon chunks
- 1tspcoarse black pepper,freshly-cracked
- 2ozpecorino,(1 cup), or parmesan cheese, freshly-grated
In a large stockpot of generously-salted water, boil the pasta according to package instructions until it’s just barely al dente.
While the pasta water comes to a boil, finely-grate the cheese by hand.
Once the pasta is about 1 minute away from being al dente, carefully scoop out 2 cups of the starchy boiling pasta water and transfer the water into a separate heat-proof container. Set aside.
Drain the pasta using a colander. Then transfer the pasta back to the hot stockpot, placed off of the hot burner.
Add in the diced butter and 1 cup of the starchy pasta water and toss quickly to combine. Add in the cheese and black pepper and quickly toss to combine.
Continue to gradually add in extra starchy pasta water, as needed, until the cheese has completely melted and turned into a silky sauce that coats the pasta evenly.
Dish up the hot pasta and serve immediately, garnished with extra cheese and black pepper if desired.
- Calories: 457.85kcal
- Fat: 17.78g
- Saturated Fat: 10.75g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.60g
- Polyunsaturated Fat: 0.98g
- Carbohydrates: 57.76g
- Fiber: 2.66g
- Sugar: 2.17g
- Protein: 16.09g
- Cholesterol: 50.19mg
- Sodium: 277.12mg
- Calcium: 224.66mg
- Potassium: 201.09mg
- Iron: 1.23mg
- Vitamin A: 115.53µg
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