Cacio e Pepe with Parmesan Recipe
A Roman, 3-ingredient pasta dish. It's creamy, comforting, quick to prepare, and perfect for learning Italian food classics at home.
Servings: 2 servings
Calories: 517kcal
Equipment
- Small Pot to cook pasta
- Large Skillet to assemble the spaghetti dish
- Wooden Cooking Spoon or Spatula
- Mixing Bowl to prepare creamy cheese sauce
- Whisk (heat resistant, non-stick) to combine parmesan and pasta water
Ingredients
- 6 Ounces Spaghetti
- 1 Cup Parmigiano Reggiano Cheese aka Italian parmesan, freshly grated
- 1 Teaspoon Black Peppercorns Whole freshly ground
- 2 Ladles Pasta Water
Instructions
- Heat up a pot with water and salt and cook your spaghetti firm and slightly chewy as per package instructions.6 Ounces Spaghetti
- Grate your Parmesan and grind your black pepper. Keep both aside separately.1 Cup Parmigiano Reggiano Cheese, 1 Teaspoon Black Peppercorns Whole
- Keep a pan over a medium heat setting and stir in ground black pepper. Briefly toast the black pepper until you can smell the nutty, fragrant spice flavors releasing.
- Reduce the heat setting and place the cooked pasta into the pan with the black pepper. Pour 1 ladle of pasta water over that.2 Ladles Pasta Water
- Place the grated Parmigiano into a bowl with the remaining 1 ladle of pasta water. Mix it together until you have a smooth parmesan cheese sauce.2 Ladles Pasta Water
- Pour the parmesan cheese sauce over the pasta in the pan and increase the heat setting to medium-high.
- Mix it all well and reduce the sauce until the sauce clings to the pasta and you are satisfied with the result.
- Serve hot immediately.
Notes
About 3 ounces of uncooked spaghetti per person for a medium-sized portion.
Nutrition
Calories: 517kcal | Carbohydrates: 67g | Protein: 29g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 807mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 403IU | Calcium: 620mg | Iron: 2mg
