Pasta Cacio e Pepe


Pasta night doesn't get much simpler than this: just grab spaghetti, olive oil, black pepper, and Pecorino Romano cheese. But you'll be surprised how delectable this ultra-easy Pasta Cacio e Pepe is!

Pasta Cacio e Pepe
Photo: Blaine Moats
Total Time:
30 mins
6 1/2 cups


  • 16 ounce dried spaghetti, bucatini, or tonnarelli pasta

  • ¼ cup olive oil

  • 1 teaspoon very coarsely ground black pepper

  • 4 ounce Pecorino Romano cheese, very finely shredded (2 cups)

  • Salt


  1. In a large pot cook pasta in a large amount of generously salted boiling water according to package directions. Drain, reserving 2 cups of the cooking water.

  2. Meanwhile, in an extra-large skillet heat oil over medium heat. Add pepper; cook and stir 20 seconds or until fragrant. Remove from heat. Carefully add 3/4 cup of the reserved cooking water to skillet. Return to heat; bring to boiling.

  3. Add cooked pasta to skillet, tossing with tongs to coat. Gradually add 1 1/2 cups of the cheese, tossing to coat and adding enough of the remaining reserved cooking water to reach a creamy consistency. Season to taste with salt. Top with remaining 1/2 cup cheese and additional pepper.

Nutrition Facts (per serving)

434 Calories
15g Fat
57g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 434
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 857mg 37%
Total Carbohydrate 57g 21%
Total Sugars 2g
Protein 16g
Calcium 219mg 17%
Iron 2.7mg 15%
Potassium 190mg 4%
Folate, total 180.6mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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