Cacio e Pepe (Cheese and Pepper Pasta) Recipe
Spaghetti tossed with melted butter, grated cheeses, and black pepper makes Cacio e Pepe (Cheese and Pepper Pasta) a salty, creamy pasta with mild heat—ready in 20 minutes.
Servings: 8
Calories: 299kcal
Ingredients
- 1 lb spaghetti
- 5 tbsp unsalted butter cut into tablespoons
- 1/4 c Parmesan Cheese grated
- 1/4 c Pecorino Romano cheese grated
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- Boil the pasta according to the package’s instructions until al dente. Use a colander or clip-on colander to drain the pasta, then return it to the pot.
- Set the pot on a cool burner. Add the butter and toss until melted. Add the cheeses, salt, and pepper, then toss to combine.
- Serve immediately.
Notes
STORE Spaghetti Cacio E Pepe leftovers in an airtight container in the refrigerator for up to 3 days. If needed, you can FREEZE portions in a freezer-safe bag for up to one month.
Thaw in the fridge overnight before serving. REHEAT in a large skillet over low heat with a splash of water or milk to loosen the sauce. The cheese sauce may separate slightly after freezing, so stir gently while reheating to bring it back together.
Nutrition
Calories: 299kcal | Carbohydrates: 43g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 387mg | Potassium: 140mg | Fiber: 2g | Sugar: 2g | Vitamin A: 260IU | Calcium: 76mg | Iron: 1mg
