Italian · medium
Cacio e Pepe
Three ingredients. Infinite satisfaction. Rome's most iconic pasta — black pepper, pecorino, and technique.
- 23 min
- Total
- 4
- Serves
- $11.50
- Est. cost
- 490
- Cal/serving
Dietary, as tagged
- Vegetarian
- Meatless
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Tonnarelli or Spaghetti14 oz
- Pecorino Romano, Finely Grated1 1/2 cups
- Parmesan, Finely Grated1/2 cup
- Black Pepper (coarsely Cracked)2 tsp
Method
- 01
Cook pasta in well-salted boiling water. Reserve at least 1.5 cups starchy pasta water before draining — this is the sauce.
- 02
Toast cracked pepper in a large dry skillet over medium heat for 1 minute until fragrant. Add 3/4 cup pasta water to the pan.
- 03
Add al dente pasta to the pan and toss vigorously over medium heat for 1–2 minutes until water is mostly absorbed.
- 04
Remove pan from heat. Add half the cheese and a splash of pasta water. Toss rapidly — the residual heat melts the cheese into a creamy sauce.
- 05
Add remaining cheese and toss again, adding pasta water a splash at a time to achieve a glossy, clinging sauce. Serve immediately in warm bowls.
- 490
- Calories
- 18g
- Protein
- 58g
- Carbs
- 20g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
