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5 from 5 votes
Cacio e Pepe
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
When I'm hungry and unprepared for dinner, this is one of my favorite pasta recipes to turn to. I always have butter and good hard Italian cheeses in my refrigerator. There's always pasta in the cupboard, so this recipe for Cacio e Pepe is always on the menu whether I've gone grocery shopping or not.
Course: Entrées
Cuisine: Italian
Keyword: Pasta, One Pot Meal, Quick and Easy
Servings: 4
Calories: 587 kcal
Author: The Blue Jean Chef, Meredith Laurence
Ingredients
  • 2 tablespoons butter
  • 1 pound dried spaghetti
  • 2 ounces Pecorino Romano cheese grated (about ¾ cup)
  • 2 ounces Parmigiano-Reggiano cheese grated (about ¾ cup)
  • 1 tablespoon coarsely ground black peppercorns
Instructions
  1. Pre-heat a large sauté pan over medium-low heat. Add the butter and melt. Turn the heat off under the sauté pan but keep the pan on the stovetop.
  2. Bring a large stockpot of water to a boil. Add the spaghetti and cook for the suggested time on the package, until the pasta is al dente.
  3. When the spaghetti is al dente, reserve one cup of the pasta water before draining the pasta. Add the drained pasta to the sauté pan, along with ¾ cup of the reserved pasta water. Add the grated cheeses and the black pepper. Toss well, adding more of the reserved pasta water to the pan to lubricate the pasta as necessary.
  4. Serve in a large bowl with a pepper grinder at the table for those who want more heat. Compliment with a simple green salad.
Nutrition Facts
Cacio e Pepe
Amount Per Serving
Calories 587 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 39mg13%
Sodium 454mg19%
Potassium 311mg9%
Carbohydrates 87g29%
Fiber 4g16%
Sugar 3g3%
Protein 24g48%
Vitamin A 360IU7%
Calcium 354mg35%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.