Cacio e Pepe

Name: Cacio e Pepe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Europe, Italian
Ingredients: 6 cups water; 1-1/2 tablespoons kosher salt; 8 ounces uncooked long pasta, such as spaghetti, linguine or fettuccine; 1/4 cup butter, cubed, divided; 1 teaspoon freshly ground black pepper; 1/4 cup finely shredded Parmesan cheese, Grana Padano or Pecorino Romano

Total Time Prep/Total Time: 20 min.

Yield 4 servings

Test Kitchen Approved

It sounds like a fancy Italian dish, but cacio e pepe is a simple dinner that's easy to make.

Ingredients

6 cups water
1-1/2 tablespoons kosher salt
8 ounces uncooked long pasta, such as spaghetti, linguine or fettuccine
1/4 cup butter, cubed, divided
1 teaspoon freshly ground black pepper
1/4 cup finely shredded Parmesan cheese, Grana Padano or Pecorino Romano

Directions

In a large saucepan, bring water and salt to a boil. Add pasta; cook according to package directions for al dente.
Meanwhile, in a large skillet, melt 2 tablespoons butter. Add pepper; cook and stir for 1 minute. Drain pasta, reserving 3/4 cup pasta water. Add 1/2 cup pasta water to skillet; bring to a simmer. Add cooked pasta; toss to combine. Remove skillet from the heat.
Add cheese and remaining 2 tablespoons butter, stirring constantly until cheese is fully melted. Add additional pasta water if sauce appears too dry. Season with additional salt and pepper to taste. If desired, sprinkle with additional cheese.

Nutrition Facts

1 cup: 334 calories, 14g fat (8g saturated fat), 34mg cholesterol, 180mg sodium, 43g carbohydrate (2g sugars, 2g fiber), 9g protein.

This classic pasta dish (literally, “cheese and pepper”) depends on quality ingredients to really shine. Make sure your cheese is finely grated—it’s best to buy a block and grate it yourself—and add it gradually in order to prevent clumping. —Lindsay Mattison, Hillsboro, Oregon

Recipe Creator