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.
Serves:
Ingredients
- 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
Instructions
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In a large stockpot of generously-salted water, boil the pasta according to package instructions until it’s just barely al dente.
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While the pasta water comes to a boil, finely-grate the cheese by hand.
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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.
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Drain the pasta using a colander. Then transfer the pasta back to the hot stockpot, placed off of the hot burner.
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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.
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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.
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Dish up the hot pasta and serve immediately, garnished with extra cheese and black pepper if desired.
Nutrition
- 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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