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.
Tasty Team
90% would make again
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
Total Time
25 minutes
25 min
Prep Time
10 minutes
10 min
Cook Time
15 minutes
15 min
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 386
- Fat 16g
- Carbs 46g
- Fiber 1g
- Sugar 1g
- Protein 15g
Estimated values based on one serving size.
Preparation
- 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.
- Heat a large sauté pan over medium heat. Add the olive oil, butter, and pepper, and stir to combine.
- Stir in the reserved pasta water.
- Toss in the cooked pasta. Reduce the heat to low.
- Add the Parmesan and toss until the cheese is melted and the pasta is well-coated.
- Season with salt, if desired.
- Enjoy!
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