Cacio e Pepe Recipe
Easy, creamy Cacio e Pepe is made with butter, pepper, pasta and cheese for a simple, quick dinner that's ready in just 10 minutes.
Servings: 4
Cost: $5
Equipment
- 1 skillet
Ingredients
- 8 ounces dried bucatini or spaghetti
- 1 1/2 tablespoons butter
- 3/4 cup freshly grated pecorino Romano
- 1 teaspoon cracked black pepper lightly toasted
Instructions
- Bring a large pot of salted water to a boil over medium high heat.
- Add the pasta to the pot and stir. Cook until al dente, approximately 7-8 minutes.
- Drain the pasta reserving 1 cup of the pasta water
- Return the pasta back to the pot or a skillet and place over low heat.
- Add the butter to the pasta and pour the reserved water over it to melt. Toss the pasta to combine.
- Stir in the cheese and pepper continuing to toast until the cheese becomes a creamy sauce.
- Top with more cheese and serve immediately.
Notes
Cacio e pepe is best served soon after making.
Pecorino is traditional but you can substitute with parmesan or other hard cheese for variations on flavor.
Nutrition
Calories: 322kcal | Carbohydrates: 43g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 262mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 212IU | Calcium: 215mg | Iron: 1mg