Creamy Cacio e Pepe Pasta
Cacio e pepe rewards good technique, and I have it down: grated pecorino Romano cheese, freshly ground black pepper, and butter emulsify with starchy pasta water into a glossy, peppery sauce — the whole thing comes together in just a few minutes once your pasta's cooked.
Equipment
Ingredients
- 12 ounces (250 g) dried pasta such as bucatini or spaghetti, preferably bronze-cut
- 5 tablespoons (70 g) butter salted or unsalted
- 2 teaspoons (5 g) medium-coarse ground black pepper refer to the photo above for an example
- Kosher salt
- 2 cups (75 g) (lightly packed) very finely grated pecorino Romano cheese grated with a rasp grater or the smallest holes on a box grater; at room temperature
Instructions
- Bring 3-4 quarts of water to a boil in a pot. Add 2 tablespoons kosher salt.
- Cook 12 ounces dried pasta until it's a few minutes shy of al dente, about 8-10 minutes depending on the cut. Scoop out 1½ cups of the starchy water about halfway through cooking, allowing it to cool to warm for a few minutes. Drain the pasta in a colander.
- Meanwhile, melt 4 tablespoons of the butter in the wide (10-12-inch) skillet over low heat. Add 1½ teaspoons of the pepper, 1½ cups of the cheese and 1 cup of the pasta water. Stir the sauce frequently until the sauce smooths out - be sure not to let the mixture get too hot to avoid clumps. Remove the pan from the heat.
- Add the drained pasta to the skillet. Add the remaining tablespoon of butter and toss with tongs, quickly and thoroughly, until the pasta is coated and the sauce thickens. Dribble in a little more of the reserved water, if needed.
- Portion into bowls and serve immediately. Sprinkle each serving with some of the remaining pepper and cheese.
Video
Notes
- This dish is rich and satisfying and will serve 2-4 people, depending on hunger level.
- Feeling creative? Dress up your cacio e pepe pasta with chopped parsley, slow-roasted tomatoes, or a handful of arugula.
- Cacio e pepe is best served immediately. Leftovers are tasty, but keep in mind that the sauce will be absorbed by the pasta as it cools.
- Straight-from-the-fridge cheese won't melt as smoothly, so I suggest bringing it to room temperature before cooking.
Nutrition
Calories: 421kcalCarbohydrates: 46gProtein: 24gFat: 15gSodium: 624mgFiber: 2gSugar: 3g
