Cacio e Pepe

Cacio e Pepe
Contributor
Cacio e Pepe

Jane Bruce

Cacio e Pepe

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.

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

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.

Nutritional Facts

Total Fat
20g
29%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
7mg
2%
Carbohydrate, by difference
16g
12%
Protein
6g
13%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
81mg
8%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
23mg
7%
Niacin
2mg
14%
Phosphorus, P
106mg
15%
Selenium, Se
1µg
2%
Sodium, Na
314mg
21%
Water
71g
3%
Zinc, Zn
1mg
13%