Cacio e Pepe

Cacio e Pepe
Jane Bruce

Ingredients

  • 6-7 ounces  pasta like pappardelle, linguini, or spaghetti
  • 3 tablespoons  olive oil, plus more for the pasta
  •   Salt, to taste
  • 1  tablespoon  butter
  • 1  tablespoon  freshly ground pepper
  • 1/2 cup  grated pecorino Romano cheese

Perfect in its minimalism, cacio e pepe, directly translated as cheese and pepper, is a real crowd-pleaser, great for a family meal or a dinner that doubles as lunch the next day. For that buttery taste with less fat, this version combines olive oil and butter in a 2:1 combo. A key to this dish is using freshly ground pepper, so get out your pepper mill and grind away.

Click here to see 8 Tasty Lunch Ideas for Work.

Directions

Bring a pot of water to boil, drizzle in some olive oil, and season with a palmful of salt. Cook until al dente, about 8 minutes. Meanwhile, in a large sauté pan, heat the olive oil and butter on medium heat. Add the pepper (I usually just grind it in directly) and let cook for a few minutes on low heat.

When the pasta is al dente, use a pasta ladle to transfer the pasta directly from the water to the sauté pan. Toss quickly with the olive oil, butter, and pepper over medium-low heat. Add in about a ¼ cup of the pasta water, the cheese, and salt to taste, then keep tossing the pasta until the sauce thickens. Add more pasta water if too dry. Serve with extra cheese on top and grind on some more pepper if you want.

Nutrition

Calories per serving:

472 calories

Dietary restrictions:

Sugar Conscious, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

24%

Servings:

3
  • Fat 73g 112%
  • Carbs 144g 48%
  • Saturated 25g 124%
  • Fiber 8g 31%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 38g
  • Polyunsaturated 6g
  • Protein 46g 92%
  • Cholesterol 99mg 33%
  • Sodium 961mg 40%
  • Calcium 775mg 78%
  • Magnesium 137mg 34%
  • Potassium 563mg 16%
  • Iron 4mg 21%
  • Zinc 4mg 29%
  • Phosphorus 864mg 123%
  • Vitamin A 162µg 18%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 3mg 16%
  • Vitamin B6 0mg 17%
  • Folic Acid (B9) 39µg 10%
  • Vitamin B12 1µg 13%
  • Vitamin D 1µg 0%
  • Vitamin E 7mg 33%
  • Vitamin K 38µg 48%
Have a question about nutritional data? Let us know.
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