Cacio e Pepe recipe
Servings: 4 servings
Calories: 531cal
Cacio e Pepe is made with bucatini pasta, freshly cracked black pepper, and salty, tangy cheese. It’s creamy, peppery, and ready in 20 minutes, making it the perfect weeknight pasta with a touch of elegance!
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Ingredients
- 375 grams bucatini pasta (about ¾ lb)
- 1 tablespoon olive oil
- 1 teaspoon cracked black pepper
- 2 tablespoons salted butter
- ½ cup finely grated Parmesan cheese
- ½ cup finely grated Pecorino Romano cheese
Instructions
- Cook pasta to al dente in a large pot of boiling, salted water. Before draining, reserve 1 cup pasta water.
- Meanwhile, in a large skillet, heat oil and black pepper over medium heat until fragrant (2-3 minutes). Remove from the heat and stir in the butter until melted.
- Add cooked pasta to the skillet with the oil and pepper. Stir and gradually add in cheese and ½ reserved pasta water until the sauce comes together. If needed, toss and add in additional water.
- Taste and serve with additional cracked black pepper if desired.
Notes
Ingredients and Substitutions:
There are only a few simple ingredients in this recipe, so there are not many substitutions. Choose good quality ingredients for the best results!
Cheese: you can use all Pecorino Romano or all Parmesan if that's what you have.
Garlic: You can add a clove or two of garlic with the oil if you like.
Bucatini: you can use any kind of pasta you like!
*If your cheese clumps, it's likely that your pan was too hot. For a quick fix, add a bit of additional hot water, and heat and stir on low until it smooths out.
Nutrition
Calories: 531cal | Carbohydrates: 72g | Protein: 20g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 420mg | Potassium: 251mg | Fiber: 3g | Sugar: 3g | Vitamin A: 338IU | Calcium: 267mg | Iron: 1mg