Cacio e Pepe

Name: Cacio e Pepe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 servings
Ingredients: 80 g Pasta; 5 tbsp Pecorino; Black pepper to taste; Water

by Chef GR 🇮🇹@gianlucaruggierichef

A three-ingredient Roman pasta built from pecorino cream and toasted black pepper.

Open in Guston

15 min
15 min total
1 serving
Easy difficulty

Nutritionper serving

approximately 297 kcal
Protein: approximately 10.4 g, 14% of calories
Fat: approximately 1.2 g, 4% of calories
Carbs: approximately 59.7 g, 82% of calories

Not counted: Pecorino.

Ingredients4

1 serving

Pasta80g
Pecorino5tbsp
Black pepperto taste
Water

Cookware

Pot
Mixing bowl
Frying pan
Spatula

Contains

DairyGluten

Allergens are auto-detected and may be incomplete. Always double-check the ingredients.

Steps5

Step 1. Cook the pasta
Start by cooking your in non-salted water.
Step 2. Make the pecorino paste
Add the and some in a bowl, add a bit of hot and mix with a spoon until it forms a paste.
Step 3. Toast the black pepper
In a pan, toast some and add a ladle of .
Step 4. Finish cooking the pasta
When the is al dente, transfer it to the pan and let it finish cooking on high heat. Add more if it dries out.
Step 5. Coat the pasta
Turn the heat off, let it cool for a couple of minutes and add the cream. Mix well with a spatula until the pasta is fully coated, then add more .