Cacio e Pepe

Just three ingredients — tonnarelli, Pecorino Romano, and black pepper — transformed through technique into the most addictive, creamy, peppery Roman pasta. Deceptively simple, endlessly satisfying.

RECIPE

Cacio e Pepe

Just three ingredients — tonnarelli, Pecorino Romano, and black pepper — transformed through technique into the most addictive, creamy, peppery Roman pasta. Deceptively simple, endlessly satisfying.

Prep5 mins

Cook15 mins

Total20 mins

Servings4

Dinner

Italian

Lazio

Vegetarian

Ingredients

• 400g tonnarelli or spaghetti
• 200g Pecorino Romano, finely grated
• 2 tablespoons whole black peppercorns, freshly cracked
• Salt for pasta water

Preparation

1

Toast cracked black pepper in a dry skillet over medium heat until fragrant, about 1 minute.

2

Cook pasta in salted water until 2 minutes short of al dente. Reserve 300ml starchy pasta water.

3

Add a ladle of pasta water to the pepper skillet and bring to a simmer.

4

Transfer pasta to the skillet with tongs. Toss vigorously, adding pasta water as needed.

5

Remove from heat. Add Pecorino in three additions, tossing and adding splashes of pasta water between each to form a creamy emulsion. Never let it get too hot or it will clump.

6

Serve immediately with extra Pecorino and cracked pepper on top.

Servings and Nutrition

Number of Servings in Cacio e Pepe

4

Nutrition for 1 serving (1 plate)

540

Calories (kcal)

22

Protein (g)

66

Carbs (g)

21

Fat (g)

Protein 22.0g

16%

Carbs 66.0g

49%

Fat 21.0g

35%