Authentic Italian Cacio e Pepe Pasta Recipe
This classic Roman pasta dish takes 20 minutes to prepare and tastes amazing! Cacio e pepe is the best thing to do with pasta, cheese, and black pepper.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main
Cuisine: Italian
Servings: 2 people
Calories: 628.98kcal
- 8 ounces bucatini pasta (spaghetti also works) (225g)
- 1 tablespoon butter (15g)
- 2 tablespoons extra virgin olive oil (30g)
- 2 teaspoons freshly-cracked black pepper (10g)
- 1 cup freshly grated Pecorino cheese (Parmesan also works) (100g)
- 2 sprigs fresh parsley to garnish
Fill a large stockpot about ⅔ with generously-salted water. Bring to the boil, and add your pasta, cooking until only just al dente. (You can grate your cheese while you wait for the water to boil!).
Right before your pasta finishes boiling, carefully scoop out about 2 cups worth of starchy water and reserve.
Drain the pasta using a colander. Transfer the pasta back to the stockpot (take off the heat).
Add the butter, olive oil, and 1 cup of the starchy water, and quickly toss to combine. Next, add the grated cheese, black pepper, and toss again. Keep adding the remainder of the starchy water until all of the cheese has melted and a silky sauce starts to form.
Serve immediately, garnished with fresh parsley.
Calories: 628.98kcal | Carbohydrates: 66.47g | Protein: 29.27g | Fat: 26.96g | Saturated Fat: 13.03g | Trans Fat: 0.23g | Cholesterol: 49.05mg | Sodium: 857.18mg | Potassium: 269.53mg | Fiber: 3.26g | Sugar: 2.7g | Vitamin A: 660.61IU | Vitamin C: 1.33mg | Calcium: 621.85mg | Iron: 1.81mg