Cacio e Pepe Pasta Recipe
This classic Cacio e Pepe pasta is a simple & flavorful Italian dish made with Romano and Parmesan cheese and black pepper, It's so delicious you'll make it on repeat.
Servings: 8 Servings
Cost: $5
Ingredients
- 16 ounces spaghetti (preferably bucatini)
- ½ cup salted butter (softened)
- 1 Tablespoon minced garlic
- 1 cup Pecorino Romano cheese (4 ounces, grated)
- ½ cup parmesan cheese (1.8 ounces, grated)
- ½ to 1 cup reserved pasta water
- 1-2 Teaspoon Freshly cracked pepper (to taste)
- salt to taste
Instructions
- Cook pasta until al dente. Remove pasta with tongs into a bowl. Reserve some pasta water.
- In a pot, cook butter and garlic until butter is melted and garlic is fragrant (3 minutes).
- Add cheese and whisk to combine.
- Add ½ cup pasta water and whisk until smooth. Add additional pasta water (up to 1 cup) until desired sauce consistency is reached.
- Stir in 1 teaspoon freshly ground pepper. Taste and adjust as desired. If necessary, add salt.
- Add pasta and stir to combine.
- Serve topped with chopped fresh basil and extra grated parmesan cheese.
Video
Notes
Ingredient Substitution Notes
- Salted butter. unsalted butter is a great substitute. Or you can use olive oil in place of butte.r
- Romano cheese. There really is no substitute Pecorino Romano, as it is the essence of this dish.
- Parmesan cheese. use high-quality, freshly grated parmesan for the best results.
- Pasta. Bucatini is my favorite, but we also love angel hair and spaghetti. You can choose your favorite noodle shape and size.
Nutrition
Serving: 1cup | Calories: 388kcal | Carbohydrates: 44g | Protein: 14g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 345mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 1mg