Cacio e Pepe
Ingredients
- 400 g spaghetti or tonnarelli
- 120 g Pecorino Romano, very finely grated
- 40 g Parmesan, very finely grated
- 3 tsp black peppercorns, coarsely crushed
- 20 g butter
Nutrition (per serving)
- Calories
- 551 kcal
- Protein
- 24.2 g
- Carbohydrate
- 73.2 g
- of which sugars
- 3.1 g
- Fat
- 17.2 g
- of which saturates
- 10.3 g
- Fibre
- 3.7 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the pasta in well-salted boiling water (use slightly less water than usual to make it extra starchy) until al dente. Reserve 300 ml pasta water before draining.
- 2
Toast the crushed peppercorns in a large, dry frying pan over medium heat for 1–2 minutes until fragrant. Add the butter and 100 ml of pasta water and let it bubble.
- 3
Add the drained pasta to the pan and toss vigorously. Remove from the heat.
- 4
Mix the Pecorino and Parmesan together in a bowl. Gradually add 100 ml of warm (not boiling) pasta water to the cheese, whisking to form a smooth, paste-like cream.
- 5
Pour the cheese cream over the pasta and toss rapidly, adding more pasta water a splash at a time until the sauce is silky and clings to every strand. Serve immediately.
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