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CuisineEuropeanItalianPastaLow-SugarMeal PrepStove TopWeeknightDate NightDinnerUnder 30 MinutesEasyVegetarianComfort Food

Cacio e Pepe (Spaghetti with Cheese and Pepper)

featured in Pantry Pastas 4 Ways

Spaghetti with cheese and pepper is a simple and delicious pasta dish, with creamy pecorino romano cheese and a sprinkle of black pepper.

Kiano Moju
Tasty Team
90% would make again

Under 30 minutes

Cacio e Pepe (Spaghetti with Cheese and Pepper)

Under 30 minutes

Ingredients

for 4 servings

  • salt, to taste
  • ½ lb spaghetti (225 g)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 teaspoons coarsely ground black pepper
  • 4 oz grated parmesan cheese (115 g), or pecorino romano cheese

Nutrition Info

  • Calories 429
  • Fat 21g
  • Carbs 46g
  • Fiber 1g
  • Sugar 1g
  • Protein 15g

Estimated values based on one serving size.

Preparation

  1. Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructs, until al dente. Save 1 cup (240 ml) pasta water, then drain.
  2. Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
  3. Stir in the reserved pasta water.
  4. Toss in the cooked pasta. Reduce the heat to low.
  5. Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
  6. Season with salt, if desired.
  7. Enjoy!
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Cacio e Pepe (Spaghetti with Cheese and Pepper)