Cacio e Pepe
Cacio e pepe is a simple 5-ingredient pasta dish. This quick and easy pasta dinner takes less than 20 minutes to make.
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Servings: 4 servings
Calories: 469kcal
Equipment
- Large skillet
Ingredients
- 8 ounce dry linguine or spaghetti
- 2 tablespoons salted butter divided
- 2 tablespoons olive oil
- 1 teaspoon coarsely ground black pepper
- 1 ½ cups freshly grated Pecorino Romano cheese plus more for serving
Instructions
- In a large pot of boiling salted water, cook pasta to al dente according to package directions. Reserve ⅔ cup pasta water before draining.8 ounce dry linguine or spaghetti
- In a large skillet over medium-low heat, melt 1 tablespoon butter along with the oil.2 tablespoons olive oil
- Add black pepper and toast until fragrant, about 1 minute.1 teaspoon coarsely ground black pepper
- Add ⅓ cup reserved pasta water and bring to a simmer.
- Whisk in remaining 1 tablespoon butter and, using tongs, add pasta, tossing into butter mixture.
- Add Pecorino cheese and toss constantly, removing skillet from heat when about half the cheese has melted. If the sauce is too thick, thin with additional pasta water.1 ½ cups freshly grated Pecorino Romano cheese
- Serve topped with additional Pecorino cheese.
Nutrition
Serving: 1serving | Calories: 469kcal | Carbohydrates: 44g | Protein: 19g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 499mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 333IU | Calcium: 415mg | Iron: 1mg