Cacio e Pepe

Name: Cacio e Pepe
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. canola oil; 1 tsp. cracked black pepper, plus more for serving; 12 oz. spaghetti; Kosher salt; 3 oz. Pecorino Romano, finely grated with rasp (about 3/4 cup); 1 oz. Parmesan, finely grated with rasp (about 1/4 cup)

Learn how to make this Roman classic.

By Kate MerkerPublished: Dec 14, 2022

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good housekeeping october 2022savor feature

Mike Garten

Yields:

4 serving(s)

Total Time:

20 mins

Cal/Serv:

501

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Toasting cracked black pepper in oil brings out the spice’s floral, spicy notes in this crave-worthy pasta. Work quickly and use some elbow grease when tossing with the sauce at the end and you’ll be rewarded with a plate of cheesy, creamy goodness.

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Ingredients

2 Tbsp.
canola oil
1 tsp.
cracked black pepper, plus more for serving
12 oz.
spaghetti
Kosher salt
3 oz.
Pecorino Romano, finely grated with rasp (about 3/4 cup)
1 oz.
Parmesan, finely grated with rasp (about 1/4 cup)

Directions

1. Step 1In medium skillet, heat oil and pepper on medium-low until pepper starts to sizzle, about 2 minutes; remove from heat.
2. Step 2Place pasta in large skillet and add enough water to cover completely (about 4 cups). Bring to a boil, season with 1/2 teaspoon salt and cook, separating and stirring with tongs, until just tender, 7 to 10 minutes.
3. Step 3Stir 1/4 cup pasta water into pepper oil, then use tongs to transfer spaghetti to skillet and toss, adding cheeses and additional 1 to 2 tablespoons pasta water and stirring vigorously, until cheese melts, a creamy sauce is created and pasta is fully coated. Season with salt and additional black pepper.

NUTRITIONAL INFORMATION (per serving): About 501 calories, 16 g fat (6 g saturated), 21 g protein, 595 mg sodium, 65 g carbohydrates, 4 g fiber

Did you make this recipe? Comment below!

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