Cacio e Pepe

Cacio e pepe simply means cheese and pepper, a spare Roman classic from Lazio. Hot pasta water turns sharp Pecorino Romano and toasted black pepper into a silky emulsion that clings to every strand.

Serves 2 · 10 min prep · 15 min cook

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 8 oz tonnarelli or spaghettiPantry
• 1 1/2 cups Pecorino Romano, finely gratedDairy
• 1-2 tbsp black peppercorns, toasted and crushedSpices
• for pasta water saltSpices

Instructions

1. 1Toast and crush pepper; warm in a pan with a splash of pasta water.
2. 2Cook pasta very al dente in well-salted water.
3. 3Emulsify pecorino with hot pasta water off heat to a cream—no clumping.
4. 4Toss pasta with pepper water then cheese cream rapidly.
5. 5Serve immediately with more pepper.