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Best Easy Cacio e Pepe Recipe

Name: Best Easy Cacio e Pepe Recipe
Total time: 30 min
Yield: 200 g
Ingredients: spaghetti 12 oz; pecorino romano cheese, finely grated 1.5 cups; freshly ground black pepper 2 tsp; Kosher salt 0.5 tsp

Just pecorino, black pepper, and pasta create one of Rome's most celebrated mediterranean dishes. This vegetarian classic proves that fresh, simple ingredients need no embellishment.

Cook 30 min Difficulty EASY 480 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

spaghetti 12 oz
pecorino romano cheese, finely grated 1.5 cups

Seasonings/Sauce

freshly ground black pepper 2 tsp
Kosher salt 0.5 tsp

Nutrition summary

Carbohydrates 60 g 50%

Protein 16 g 13%

Fat 15 g 28%

Serving size 200g

Cooking steps

1

Bring a large pot of salted water to a rolling boil, then add spaghetti and cook until just shy of al dente, about 8 minutes.
2

While pasta cooks, toast freshly ground black pepper in a large skillet over medium heat for 1 minute until fragrant, stirring occasionally.
3

Using tongs, transfer cooked pasta directly to the skillet with pepper, reserving at least 1 cup of pasta water.
4

Reduce skillet heat to low. Add about 1 cup reserved pasta water and toss spaghetti vigorously to coat and loosen.
5

Gradually sprinkle pecorino cheese over the pasta, tossing constantly, and add more hot pasta water a splash at a time to create a creamy, emulsified sauce without lumps. Serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The heart of this Cacio e Pepe recipe lies in pecorino romano cheese, which delivers its signature salty, tangy flavor, and freshly ground black pepper, providing aroma and gentle heat. Together with spaghetti, these few quality ingredients make up the foundation and flavor identity of this classic Roman dish.

Q. Why is toasting the pepper important in step 2?

Toasting the black pepper in a dry skillet infuses the pasta with its full aroma and depth. This heat control step lets the pepper's essential oils bloom, ensuring a bold, complex pepper flavor throughout the dish rather than simple surface spice.

Q. How can I prevent the sauce from clumping or breaking?

To get a creamy, smooth sauce, add the pecorino cheese gradually off direct heat and toss continuously. Hot pasta water helps emulsify the cheese into the sauce, so use enough water and keep the skillet at a gentle low heat to avoid overheating or drying out the sauce. Toss well to combine for the ideal texture.

Q. What are the nutrition facts per serving?

Each 200g serving of this Cacio e Pepe recipe contains roughly 480 kcal, with 60g carbohydrates (50%), 16g protein (13%), and 15g fat (28%). The dish is vegetarian-friendly, offering a balanced profile suitable for a Mediterranean diet.

Best Easy Cacio e Pepe Recipe

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