Creamy Cacio e Pepe Pasta
Indulge in the rich and comforting flavors of Creamy Cacio e Pepe Pasta, a delightful twist on the classic Roman dish. Featuring a harmonious blend of freshly grated Pecorino Romano cheese, aromatic black pepper, and a splash of heavy cream, this recipe promises a creamy texture while preventing clumping. Quick and easy to prepare, it's perfect for weeknight dinners or whenever you crave something savory and satisfying. With just a handful of ingredients and a few simple steps, you can whip up this delectable dish that serves 4 to 6—ideal for family gatherings or cozy evenings at home.
4-6
Servings
283
Calories
7
Ingredients
Ingredients
Pecorino Romano cheese (finely grated)
6 ounces (finely grated (2 cups))
Pecorino Romano cheese (coarsely grated)
6 ounces (coarsely grated (1 cup))
Spaghetti
1 lb (dried)
Table salt
to taste (for pasta cooking water)
Heavy cream
2 tablespoons (lightly whipped)
Extra virgin olive oil
2 teaspoons (for dressing)
Fresh ground black pepper
1 1/2 teaspoons (freshly ground)
Instructions
1
In a medium bowl, place the finely grated Pecorino Romano cheese and set aside. Prepare a colander in a large bowl to catch the pasta water.
2
Bring 2 quarts of water to a rolling boil in a large Dutch oven. Add a generous amount of salt, then add the spaghetti. Cook according to package directions until al dente, stirring occasionally.
3
Once cooked, drain the pasta in the colander, reserving 1 1/2 cups of the cooking water in a liquid measuring cup. Discard the remaining water and return the drained pasta to the empty bowl.
4
Gradually whisk 1 cup of the reserved pasta water into the bowl with the finely grated Pecorino Romano until you have a smooth cheese sauce. Then, whisk in the heavy cream, olive oil, and freshly ground black pepper until combined.
5
Pour the creamy cheese mixture over the hot pasta, tossing gently to coat evenly. Allow the pasta to rest for 1 to 2 minutes, tossing frequently to incorporate. If needed, stir in additional reserved pasta water, a little at a time, to achieve your desired consistency.
6
Serve immediately, garnished with the coarsely grated Pecorino Romano on the side for those who want an extra cheesy touch.
Nutrition Information
12g
Fat
29g
Carbs
11g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Cacio e Pepe Pasta?
It is a rich and comforting twist on the classic Roman dish, featuring Pecorino Romano cheese, black pepper, and a splash of heavy cream for a smooth texture.
How many servings does this recipe provide?
This recipe makes 4 to 6 servings.
What is the calorie count per serving?
Each serving contains approximately 283 calories.
What type of cheese is used in this recipe?
The recipe uses Pecorino Romano cheese, both finely grated for the sauce and coarsely grated for garnishing.
Why is heavy cream added to this Cacio e Pepe?
Heavy cream is added to create a harmonious, creamy texture and to help prevent the cheese from clumping.
How much spaghetti is needed?
You will need 1 lb of dried spaghetti.
How much black pepper should I use?
The recipe calls for 1 1/2 teaspoons of freshly ground black pepper.
How much pasta water should be reserved?
You should reserve 1 1/2 cups of the pasta cooking water before discarding the rest.
What is the fat content per serving?
There are 12 grams of fat per serving.
How much protein is in one serving?
Each serving contains 11 grams of protein.
What are the total carbohydrates per serving?
There are 29 grams of carbohydrates per serving.
How do I prepare the cheese sauce?
Whisk 1 cup of reserved pasta water into 6 ounces of finely grated Pecorino Romano, then add heavy cream, olive oil, and pepper.
What is the total amount of Pecorino Romano cheese required?
The recipe requires 12 ounces total: 6 ounces finely grated and 6 ounces coarsely grated.
How long should I let the pasta rest after mixing?
Allow the pasta to rest for 1 to 2 minutes while tossing frequently to incorporate the sauce.
What should I do if the pasta sauce is too thick?
Stir in additional reserved pasta water, a little at a time, until you reach your desired consistency.
How much olive oil is used?
The recipe uses 2 teaspoons of extra virgin olive oil.
How much heavy cream is needed?
You need 2 tablespoons of lightly whipped heavy cream.
What is the recommended cooking time for the spaghetti?
Cook the spaghetti according to the package directions until it is al dente.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and is ideal for weeknight dinners.
What kind of salt should be used?
Table salt is used to season the pasta cooking water to taste.
What are the primary tags for this recipe?
Tags include pasta, cacio e pepe, Italian cuisine, and comfort food.
How many ingredients are in this recipe?
There are 7 ingredients in total.
What equipment is needed to save the pasta water?
You should place a colander inside a large bowl to catch the water when draining the pasta.
How should the dish be garnished?
Garnish with coarsely grated Pecorino Romano served on the side.
Is this recipe suitable for a family gathering?
Yes, with 4-6 servings, it is perfect for family gatherings or cozy evenings.
Does this recipe include fiber information?
No, the fiber content is not specified in this nutritional data.
What is the preparation for the cheese garnish?
The garnish cheese should be coarsely grated, equaling about 1 cup.
Can I use any type of black pepper?
Freshly ground black pepper is recommended for the best aromatic flavor.
How much water is used to boil the pasta?
The recipe calls for 2 quarts of water to be brought to a rolling boil.
Is this dish served hot?
Yes, it should be served immediately after the resting period while the pasta is still hot.