Cacio e Pepe Recipe

Cacio e pepe is essentially a grown up version of mac and cheese that is acceptable to order at a nice Italian restaurant and still seem like an adult.

Course pasta

Cuisine Italian

Keyword 30 minute meal, black pepper, butter, parmesan, pecorino, pepper, spaghetti

Prep Time 5

Cook Time 15

Servings

Calories 900kcal

Ingredients

½ pound spaghetti
1½ teaspoons kosher salt
3 tablespoons unsalted butter
1 teaspoon cracked black pepper
½ cup grated Pecorino Romano cheese
½ cup grated Parmesan cheese

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Add in the pasta and cook, stirring occasionally, until more al dente than normal since it will continue to cook later, about 6 minutes.
Reserve a cup of the pasta cooking water thn drain the pasta. Return the pasta to the pot.
Heat a large skillet over medium heat, add the butter and allow it to melt. Add the black pepper and let cook, swirling or stirring constantly, until the pepper is fragrant, about 30 seconds.
Add the pasta to the pan, tossing to coat in the pepper mixture using tongs. Add ½ cup of the reserved pasta water and toss to combine.
In a small bowl combine the grated pecorino and Parmesan and cheeses. Turn the heat off and slowly add the cheese about 2 tablespoons at a time, constantly tossing the pasta to coat.
If the sauce gets clumpy, add more of the cooking liquid a tablespoon at a time. Remove the pan from the heat and continue to toss until the pasta is entirely coated with the creamy cheese sauce.
Serve immediately in warmed pasta bowls.

Video

Nutrition