Cacio e Pepe

There are times when I just want a big bowl of pure, simple comfort for dinner. When that craving hits, I reach for the Roman classic cacio e pepe. It’s one of those dishes that is so incredibly simple but so darn fantastic. The name literally means cheese and pepper, and that’s all the sauce is really made of. That’s all it needs! When I have been pinched for time I’ve made it with boxed spaghetti to get it on the table in 20 minutes. This time though, I made the pasta fresh and it brought it to a whole new level!

The pasta dough came together quickly! It was just made of flour, eggs and my beloved truffle infused salt. I found that salt for $5 at Trader Joe's and I've been obsessed ever since!
The pasta dough came together quickly! It was just made of flour, eggs and my beloved truffle infused salt. I found that salt for $5 at Trader Joe’s and I’ve been obsessed ever since! Once the dough I formed the dough, I let it rest for an hour so that the gluten could relax.
I rolled out the dough with my beloved Kitchen Aid roller attachment and then cut it into spaghetti with the spaghetti cutter attachment. It was pure zen for me. I love making fresh pasta so much! To get a detailed explanation and video demonstration on how to do it, be sure to check out my fresh pasta making post here.
I rolled out the dough with my beloved Kitchen Aid roller attachment and then cut it into spaghetti with the spaghetti cutter attachment. It was pure zen for me. I love making fresh pasta so much! To get a detailed explanation and video demonstration on how to do it, be sure to check out my fresh pasta making post here.
This sight made me happy. There is nothing like a big pile of freshly grated pecorino romano cheese just waiting to be melted into fresh pasta! I'm not one for rules usually, but I make an exception with cacio e pepe. I can't explain why, but freshly grating the cheese makes all of the difference in the world. Don't get the pre-grated stuff.
This sight made me happy. There is nothing like a big pile of freshly grated pecorino romano cheese just waiting to be melted into fresh pasta! I’m not one for rules usually, but I make an exception with cacio e pepe. I can’t explain why, but freshly grating the cheese makes all of the difference in the world. Don’t get the pre-grated stuff.
Once everything was prepped and ready, the cacio e pepe came together in less than 5 minutes since the fresh spaghetti cooked so fast. It was just tossed with the cheese, some of the pasta cooking water, lots of freshly cracked black pepper and salt.
Once I had everything prepped and ready, the cacio e pepe came together in less than 5 minutes since the fresh spaghetti cooked so fast. It was just tossed with the cheese, some of the pasta cooking water, lots of freshly cracked black pepper and salt.

Oh my goodness, this cacio e pepe was the bowl of pure comfort I was craving when I dove in. Cooking the pepper quickly in a little olive oil really woke it up and let it bloom. The cheese gave it the perfect amount of creaminess without it being heavy. Hope you all enjoy this amazing and super simple classic! Buon appetito!

Cacio e Pepe
Cacio e Pepe

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5 from 1 vote
Cacio e Pepe
Cacio e Pepe
Prep Time
30 mins
Cook Time
5 mins
Dough Resting Time
1 hr
Total Time
35 mins
 

Literally meaning cheese and pepper, cacio e pepe is the ultimate Italian comfort food dish. It's an incredible Roman version of mac and cheese!

Course: Main Course
Cuisine: Italian
Keyword: Cacio e Pepe, Pasta
Servings: 4
Calories: 366 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE SPAGHETTI
  • 11 ounces all-purpose flour just under 2 cups
  • 3 whole eggs
  • 1 pinch truffle salt
FOR THE SAUCE
  • 2 tablespoons olive oil plus an additional drizzle for the end
  • 2 1/2 teaspoons freshly ground black pepper
  • 1 pinch truffle salt
  • 3 cups freshly grated pecorino romano cheese plus additional for sprinkling on top
Instructions
  1. First, prepare the pasta dough. Form the flour into a large well and crack the eggs right into it along with the salt. Use a fork to slowly beat the flour into the eggs without breaking the well until it starts to form a soft dough. Bring it all together into a ball and knead it for 2-3 minutes to make it springy and uniform. Wrap the ball of dough in plastic and set it aside to rest for an hour. While it rests set up your pasta roller, cutter and gather the ingredients for the sauce. Also get a large pot of water on the stove when it is almost done resting and bring it to a boil.
  2. When the dough is ready, cut it in half. On a clean, floured surface roll out the first half enough to be able to go through the pasta roller. Keep putting the dough through the pasta dough on progressively thinner settings (it will all depend on the roller) until it is thin enough to almost see your hand through it. The sheet of dough will be incredibly long at that point, so cut it in half. Repeat the process with the other half of the dough to get 4 sheets total. Then put each of the sheets through the spaghetti cutter, laying the spaghetti out carefully on the floured counter so that it doesn't clump together.
  3. Boil the spaghetti for only a minute or two. While it boils, heat the olive oil in a large pan with deep sides over medium high heat. Add the pepper and salt and let them get fragrant for just 30 seconds. Reserve 3/4 cup of the pasta cooking water and pour it into the skillet with the seasoning. Drain the spaghetti and add it to the pan, along with the cheese. Take the pan off of the heat and toss everything together thoroughly to let the cheese melt. Serve immediately with extra pecorino on top and enjoy!

Nutrition Facts
Cacio e Pepe
Amount Per Serving (1 serving)
Calories 366 Calories from Fat 237
% Daily Value*
Fat 26.3g40%
Saturated Fat 10g63%
Cholesterol 163mg54%
Sodium 1084mg47%
Potassium 61mg2%
Carbohydrates 12.6g4%
Fiber 0.9g4%
Sugar 0.8g1%
Protein 21.8g44%
Calcium 510mg51%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Cacio e Pepe
Cacio e Pepe

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