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Mason Carter

Cacio e Pepe

We love this Cacio e Pepe Recipe because it requires only 4 ingredients! It's also really quick to make which makes this perfect for weeknight dinners. This dish is truly indulgent and packs a ton of flavor.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 oz dried bucatini or spaghetti
  • 2 tbsp unsalted butter
  • ½ cup freshly grated Pecorino Romano plus more for garnish
  • ½ tsp cracked black pepper toasted

Method
 

  1. Fill a large pot with water and bring to a boil over high heat.
  2. Add a small handful of salt and pasta to boiling water.
  3. Cook pasta, stirring occasionally until al dente, 6 to 8 minutes.
  4. Drain pasta, reserving 2/3 cup pasta water.
  5. Pour pasta back into pot or into a large skillet and place over low heat.
  6. Add pasta water and butter and toss together until butter just melts.
  7. Add grated cheese and black pepper and continue to toss together until cheese melts and a creamy sauce forms.
  8. Top with more grated cheese and serve.

Notes

Tips and Tricks for Success
This is such a simple recipe, we're confident anyone can successfully make this dish! The one issue we see people running into when making this dish is the cheese clumping up when tossing it together with the pasta. The addition of warm pasta water is the answer! The starchy water helps to create a creamy, saucy consistency that perfectly coats the pasta.
Nutrition
Serving: 1g | Calories: 621kcal | Carbohydrates: 86g | Protein: 23g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 308mg | Potassium: 274mg | Fiber: 4g | Sugar: 3g | Vitamin A: 459IU | Calcium: 290mg | Iron: 2mg