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Pasta Cacio E Pepe Italian Recipe by Authentic Food Quest

Authentic Cacio e Pepe Recipe

This three-ingredient authentic Roman pasta dish is as easy as it is delicious. With just Spaghetti, Pecorino Romano cheese, and freshly grated black pepper, you'll be transported to the cobbled streets of Rome with your first bite.
5 from 6 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 522kcal
Author: Authentic Food Quest

Equipment

Ingredients 

Instructions

  • Boil 4 quarts (3.7 liters) of salted water in a large pot. Once boiling, add spaghetti and stir immediately to prevent the pasta from sticking. Cook the pasta halfway through, about 4 to 5 minutes.
  • In the meantime, pound the peppercorns with a meat mallet, or use a grinder. If using a grinder, turn it rather slowly to have even larger pieces of black pepper.
  • Grate the Pecorino Romano DOP cheese and set aside.
  • In a pan, toast the black pepper for about 30 seconds. Then, add 1 ladle of cooking water and let it boil for 2 minutes.
  • Drain the pasta, reserving some of the starchy pasta water.
  • Add the partially cooked spaghetti directly to the pan with the black pepper and pour in just enough of the cooking water to cook them again. Continue to add a little cooking water until the spaghetti becomes creamy and perfectly al dente.
  • Once the spaghetti is al dente and very creamy, with a nice velvety base, turn off the heat and remove the pan from the stove. Let the temperature drop for about 30 seconds while continuing to stir.
  • Add the Pecorino cheese and stir it well. The cheese will melt onto the spaghetti. If it’s too thick, add another splash of the reserved pasta water and toss vigorously until the cheese has melted and coated the pasta.
  • Finally, serve with a generous sprinkling of black pepper.
  • Your Cacio e Pepe is ready to be savored and paired with a glass of Italian wine.

Nutrition

Serving: 4 | Calories: 522kcal | Carbohydrates: 69g | Protein: 28g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 1478mg | Potassium: 299mg | Fiber: 4g | Sugar: 3g | Vitamin A: 235IU | Calcium: 573mg | Iron: 2mg
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