Description
This creamy pepper pasta, a Cacio e Pepe recipe, is a comforting and quick meal perfect for busy families. It transforms basic pantry staples into a delicious, satisfying dinner.
Ingredients
Scale
- 12 oz uncooked spaghetti or bucatini (use gluten-free for options)
- 2 cups (200g) finely grated pecorino romano cheese (parmesan works as an affordable substitute)
- 2 Tbsp (10g) freshly ground black peppercorns
- 1 Tbsp (15g) kosher salt
- 4 quarts (4 liters) water, for boiling pasta
Instructions
- Cook Pasta Al Dente: Bring 4 quarts of salted water to a rolling boil in a large pot. Add spaghetti; cook until al dente, tender with a slight bite.
- Toast Peppercorns: While pasta cooks, toast freshly ground black pepper in a dry 10-inch skillet over medium heat. It should smell intensely fragrant.
- Reserve Pasta Water: Before draining, scoop out 1.5 cups (360ml) of the starchy, cloudy pasta water.
- Create Sauce Base: Add 0.5 cup (120ml) reserved pasta water to the skillet with toasted pepper. Bring to a gentle simmer; it will look slightly thickened.
- Combine And Emulsify: Drain pasta. Transfer hot pasta directly to the skillet. Gradually add grated Pecorino Romano, tossing constantly with tongs until cheese melts. Add more reserved pasta water (1 Tbsp at a time) as needed, tossing vigorously until a creamy, glossy sauce coats the pasta. (If the sauce looks too thin, continue tossing; if too thick, add a splash more pasta water.)
- Serve Immediately: Adjust seasoning if needed. Serve your creamy pepper pasta hot, garnished with extra pepper or cheese.
Notes
For a quicker preparation, grate the cheese or toast the pepper while the pasta water heats up. Enhance the dish with a handful of fresh spinach or a pinch of red pepper flakes for extra heat. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (200 g)
- Calories: 500 calories
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: creamy pepper pasta, cacio e pepe, easy dinner, family-friendly, pasta, italian, quick meal, pecorino romano, weeknight dinner