Italian 20 min

Spaghetti Cacio e Pepe

Name: Spaghetti Cacio e Pepe
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 12 oz spaghetti; 2 cups grated Pecorino Romano; 1 cup grated Parmesan Reggiano; 2 tablespoons freshly cracked black pepper; 2 tablespoons unsalted butter; 1 cup reserved pasta water; Salt for the pasta water

vegetarianquickcomfort-food

Ingredientsfor 2

540

Cal

24g

Protein

64g

Carbs

20g

Fat

112 oz spaghetti
22 cups grated Pecorino Romano
31 cup grated Parmesan Reggiano
42 tablespoons freshly cracked black pepper
52 tablespoons unsalted butter
61 cup reserved pasta water
7Salt for the pasta water

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Instructions

1
Cook spaghetti in salted boiling water until 2 minutes shy of al dente. Reserve 2 cups of the starchy pasta water before draining — this is liquid gold for the sauce.
2
Toast black pepper in a large dry skillet over medium heat for 1–2 minutes until fragrant and slightly darker. Add ½ cup pasta water and bring to a simmer. The water and pepper create an emulsion base.
3
Add drained pasta and butter to the pan. Toss vigorously over medium heat for 2 minutes. Remove from heat completely — this is critical. Working off heat prevents the cheese from clumping. Add Pecorino and Parmesan in 3 batches, tossing vigorously and adding pasta water a tablespoon at a time. The goal is a silky, creamy sauce that coats every strand with no clumps.
4
The sauce should be smooth and flowing, not dry or gluey. If it thickens too much, add more pasta water. Serve immediately in warmed bowls with extra pepper and Pecorino. Cacio e Pepe waits for no one — eat immediately.