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.

3
Servings
283
Calories Per Serving
Deliver Ingredients

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
27g
39%
Sugar
4g
4%
Saturated Fat
8g
33%
Cholesterol
36mg
12%
Carbohydrate, by difference
8g
6%
Protein
4g
9%
Vitamin A, RAE
105µg
15%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
38mg
4%
Choline, total
13mg
3%
Fiber, total dietary
1g
4%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
41mg
6%
Selenium, Se
2µg
4%
Sodium, Na
313mg
21%
Water
74g
3%
Zinc, Zn
1mg
13%