Cacio e Pepe Pasta

Name: Cacio e Pepe Pasta
Yield: 6 to 8 servings
Ingredients: 2 pounds dried spaghetti; 3 1/2 cups Pecorino Romano cheese, finely grated on the small holes of a box grater (about 8 ounces); 6 tablespoons unsalted butter (3/4 stick), cut into tablespoon-size pieces; 2 teaspoons coarsely ground black pepper

Pasta Italian Noodles Dinner Party Vegetarian Spaghetti Dairy Dinner Kid Friendly Weeknight Dinner Cheese Winter Main Dish Easy

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Rate

6 to 8 servings Easy

Total: 20 mins Active: 20 mins

51 Ratings

Ingredients (4)

2 pounds dried spaghetti
3 1/2 cups Pecorino Romano cheese, finely grated on the small holes of a box grater (about 8 ounces)
6 tablespoons unsalted butter (3/4 stick), cut into tablespoon-size pieces
2 teaspoons coarsely ground black pepper

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Nutritional Information

Calories608
Fat17.96g
Saturated fat10.62g
Trans fat0.35g
Carbs86.08g
Fiber3.77g
Sugar3.24g
Protein23.95g
Cholesterol52.26mg
Sodium414.33mg
Nutritional Analysis per serving (8 servings) Powered by

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Those of you who think all pasta sauces are long-simmered affairs will be relieved to discover that this incredibly simple dish of cacio e pepe requires only four ingredients and a few minutes of your time. This pasta, with its sting of cheese and bite of pepper, proves that simple is by no means boring.

This recipe was featured as part of our Winter Cabin Fever story. For more, see Chowhound’s Best Spaghetti Recipes.

by Kate Ramos

Instructions

1Bring a large pot (at least 12 quarts) of heavily salted water to a boil over high heat. Add pasta and cook according to package directions. Drain pasta, reserving 2 cups of the cooking water.
2Return pasta and cooking water to the pot and place over low heat. Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes. Season with salt, and serve with additional cheese if desired.

Beverage pairing: Iron Horse Vineyards Rosato di Sangiovese, California. A white wine might be the first thing that comes to mind for a dish flavored with spice and cheese, but the bright red berry fruit in this rosé makes a nice contrast with all the black pepper, and the wine has plenty of vibrancy to stand up to the cheese.

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How to Make the Best Cacio e Pepe in NYC!

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Cacio e pepe is a social media sensation. Everywhere you look, there are live-action pasta lifts of creamy, pepper-flecked, twirl-worthy mounds of this classic pasta dish. But this "new" foodie fodder is actually rooted in ancient Roman cuisine. To learn how to make this marvel from scratch, Guillermo travels to New York’s Seaport district to meet with world renowned chef Jordan Frosolone, and learn how he makes his “Best of NYC” (an honor bestowed by New York Magazine) dish. Chef Jordan is currently the executive chef at 10 Corso Como, an imported Italian restaurant/gallery concept that has become a celebrity darling since its opening last year. From its kitchen he shows Guillermo how to make pasta from scratch the traditional way, and how to successfully make this incredibly simple dish, that just requires precision and attention to detail.