Italian · Dinner
Creamy Pecorino Pepper Pasta
Cacio e Pepe Romana
The Roman trattoria classic of tonnarelli or spaghetti tossed with finely grated pecorino romano, cracked black pepper, and a careful emulsion of pasta water that creates the signature creamy sauce without a drop of cream or butter.
$
5 minsPrep
20 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
520Calories
28gProtein
32gFat
38gCarbs
1gSugar
2gFiber
850mgSodium
85mgChol
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Instructions
1
Prep
Finely grate 160g pecorino romano on the finest grater available. Coarsely crack 2 tbsp whole black peppercorns with a heavy knife or pestle. Measure 200g tonnarelli or spaghetti and have 400ml pasta water ready for reserve.
2
Boil
Bring a pot of water to boil with 1 tsp salt. Cook pasta 8 minutes until just under al dente per packet timing. Reserve 400ml pasta water before draining.
3
Toast
Heat 2 tbsp olive oil in a wide pan over medium heat 30 seconds. Add cracked black pepper and toast 90 seconds until fragrant and aromatic.
4
Build 1
Spread finely grated pecorino in a wide bowl. Add 120ml hot pasta water and stir vigorously with a fork until smooth, thick paste forms like creamy yogurt. Add more water 1 tbsp at a time if it clumps.
5
Build 2
Add drained pasta to the pepper pan with 8 tbsp pasta water. Toss vigorously over low heat 30 seconds. Remove pan from heat. Pour pecorino paste in and toss vigorously 60 seconds with tongs, adding pasta water 1 tbsp at a time until silky and glossy.
6
Plate
Divide between two warm wide bowls. Scatter 10g finishing pecorino and 1/4 tsp cracked pepper over each portion. Serve immediately while the sauce is still creamy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g (6.3 oz) Pecorino Romano
- 2 tbsp whole black peppercorns
- 200g (7.1 oz) tonnarelli
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- 0.5 tsp coarse black pepper