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Roman Decadence: Simple and Elegant Cacio e Pepe

Experience the delicious taste of Rome with this straightforward and elegant Cacio e Pepe recipe – a simple yet stunning combination of pasta, pecorino romano cheese, and freshly cracked black pepper.
1
20 min
TOTAL TIME
894
CALORIES
$4.99
PER SERVING
Roman Decadence: Simple and Elegant Cacio e Pepe
Ingredients
4 INGREDIENTS
4 SERVINGS
Tonnarelli Pasta
1 lb tonnarelli pasta
Sea Salt
2 tsp sea salt
Pecorino Romano Cheese
2 cups pecorino romano cheese
finely grated
Black Pepper
2 tsp black pepper
plus more for garnish
Directions
5 STEPS
5 min
PREP TIME
15 min
COOK TIME
20 min
TOTAL TIME
1
Bring a large pot of water to a boil, seasoned with 2 tsp of sea salt. Add the pasta and stir occasionally, cooking until the pasta is al dente.
2
In a large mixing bowl, combine 1 1/2 cups of the grated pecorino romano cheese, 2 tsp of black pepper, and 1/3 cup of the pasta cooking water. Mix vigorously with a spoon to form a paste.
3
Using a slotted spoon or tongs, quickly transfer the al dente pasta from the pot to the mixing bowl containing the cheese paste.
4
Toss the pasta until it is well-coated with a creamy cheese sauce. Add additional pasta water, 1 tbsp at a time, if necessary to achieve the desired consistency.
5
Serve immediately, topping each portion with an extra sprinkle of the remaining 1/4 cup pecorino romano cheese and additional freshly cracked black pepper to taste.
Health Info
Macros
83g
CARBS
38g
FAT
38g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
What is Cacio e Pepe?
What type of pasta should I use?
Can I use Parmesan instead of Pecorino Romano?
What is the best way to grate the cheese?
How do I prevent the sauce from clumping?
What can I do if the sauce is too thick?
How do I store leftovers?
What are some variations of Cacio e Pepe?