Cacio e Pepe
Cacio e Pepe
Ingredients
- 200 g pasta
- 150 g Pecorino Romano
- 20 g butter
- 100 g Parmesan
- 1 tablespoon black pepper
- 1 teaspoon salt
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the water. Add the pasta and cook according to package directions until al dente. Do not add oil to the pasta water. Reserve 50 ml of the pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, finely grate the Pecorino Romano and Parmesan cheeses.
⏱️ 3 min
- 3
Freshly grind the black pepper. For best results, use a pepper mill or mortar and pestle to achieve a coarse grind.
⏱️ 1 min
- 4
In a large pan or skillet, melt the butter over medium heat.
⏱️ 1 min
- 5
Add the freshly ground black pepper to the melted butter and toast for about 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the reserved 50 ml of pasta water to the pan with the butter and pepper.
- 7
Whisk the mixture vigorously until it forms a smooth, emulsified sauce.
⏱️ 1 min
- 8
Add the cooked, drained pasta directly to the pan with the sauce.
- 9
Remove the pan from the heat. Immediately add the grated Pecorino Romano and Parmesan cheeses to the pasta in the pan.
- 10
Toss quickly and continuously to combine all ingredients. The residual heat from the pasta will melt the cheese and create a creamy sauce.
⏱️ 1 min
- 11
If the sauce is too thick, add a small amount of additional pasta water, a tablespoon at a time, and continue tossing until the desired creamy consistency is achieved.
⏱️ 1 min
- 12
Serve immediately and enjoy this classic Roman dish.
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe
- 200 g pasta
- 150 g Pecorino Romano
- 20 g butter
- 100 g Parmesan
- 1 tablespoon black pepper
- 1 teaspoon salt
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 teaspoon of salt to the water. Add the pasta and cook according to package directions until al dente. Do not add oil to the pasta water. Reserve 50 ml of the pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, finely grate the Pecorino Romano and Parmesan cheeses.
⏱️ 3 min - 3
Freshly grind the black pepper. For best results, use a pepper mill or mortar and pestle to achieve a coarse grind.
⏱️ 1 min - 4
In a large pan or skillet, melt the butter over medium heat.
⏱️ 1 min - 5
Add the freshly ground black pepper to the melted butter and toast for about 30 seconds until fragrant.
⏱️ 1 min - 6
Add the reserved 50 ml of pasta water to the pan with the butter and pepper.
- 7
Whisk the mixture vigorously until it forms a smooth, emulsified sauce.
⏱️ 1 min - 8
Add the cooked, drained pasta directly to the pan with the sauce.
- 9
Remove the pan from the heat. Immediately add the grated Pecorino Romano and Parmesan cheeses to the pasta in the pan.
- 10
Toss quickly and continuously to combine all ingredients. The residual heat from the pasta will melt the cheese and create a creamy sauce.
⏱️ 1 min - 11
If the sauce is too thick, add a small amount of additional pasta water, a tablespoon at a time, and continue tossing until the desired creamy consistency is achieved.
⏱️ 1 min - 12
Serve immediately and enjoy this classic Roman dish.