Cacio e Pepe

by PastaAndProsciutto
Prep: 10m
Cook: 10m
vegetarian
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Ingredients
Servings:4
6cupwater
1 1/2tbspkosher salt
8ozspaghetti
1/4cupbutter
1tspblack pepper
1/4cupParmesan cheese
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Boil the pasta

    In a large saucepan, bring the water and salt to a boil. Add the spaghetti and cook according to package directions until al dente. Before you drain it, pull out 3/4 cup of that pasta water — it is liquid gold and you will need it.

  1. 2

    Toast the pepper

    While the pasta cooks, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the black pepper and cook, swirling the pan, for about a minute. Toasting the pepper is not optional — it knocks the raw edge off and infuses the butter with warmth. Add 1/2 cup of the reserved pasta water and bring to a simmer. Add the drained pasta and toss to combine.

  2. 3

    Finish with cheese and butter

    Remove the skillet from the heat. Add the Parmesan and remaining 2 tablespoons of butter, stirring constantly until the cheese is fully melted and the sauce coats every strand. If the sauce looks too tight, add a splash more pasta water and keep stirring. Season with salt and additional pepper to taste. Serve immediately with extra grated cheese on top.

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Cacio e Pepe

Created by: PastaAndProsciutto

Prep Time: 10m
Cook Time: 10m
Servings: 4

Ingredients

  • 6 cup water
  • 1 1/2 tbsp kosher salt
  • 8 oz spaghetti
  • 1/4 cup butter
  • 1 tsp black pepper
  • 1/4 cup Parmesan cheese

Instructions

  1. Boil the pastaIn a large saucepan, bring the water and salt to a boil. Add the spaghetti and cook according to package directions until al dente. Before you drain it, pull out 3/4 cup of that pasta water — it is liquid gold and you will need it.
  2. Toast the pepperWhile the pasta cooks, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the black pepper and cook, swirling the pan, for about a minute. Toasting the pepper is not optional — it knocks the raw edge off and infuses the butter with warmth. Add 1/2 cup of the reserved pasta water and bring to a simmer. Add the drained pasta and toss to combine.
  3. Finish with cheese and butterRemove the skillet from the heat. Add the Parmesan and remaining 2 tablespoons of butter, stirring constantly until the cheese is fully melted and the sauce coats every strand. If the sauce looks too tight, add a splash more pasta water and keep stirring. Season with salt and additional pepper to taste. Serve immediately with extra grated cheese on top.

Notes & Tips

Cacio e pepe translates to cheese and pepper. That is the entire dish. Three ingredients — pasta, cheese, pepper — and the technique to make them work together. The mistake most people make is adding the cheese while the pan is still on the heat, and ending up with a clumped, greasy mess. Pull the pan off first. Stir constantly. Use a Microplane or the finest side of your grater — pre-shredded cheese from a bag is going to fight you every step of the way. This is Roman cooking at its most honest. Do it right and you will wonder why you ever needed anything else.