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These Carbs Don't Count
These Carbs Don't CountVerified

May 13, 2025

5 Ingredients
MEDIUM

This Cacio e Pepe recipe showcases the beauty of simplicity, using just pasta, cheese, and pepper to create a luxuriously creamy dish. Toasted peppercorns lend a smoky depth while high-quality Pecorino Romano delivers bold, salty richness. By combining the cheese and pepper with starchy pasta water off-heat, the sauce emulsifies perfectly—no clumps, no cream. Creamy, cheesy, peppery, and totally satisfying, it’s a Roman classic done right.

Cacio e Pepe
Cacio e Pepe
Cacio e Pepe
Cacio e Pepe cover
From the Cook
From the Cook
From the Cook
1/4

Cacio e Pepe

By
These Carbs Don't Count
These Carbs Don't CountVerified

Ingredients

plates
Milk and 4 other allergens identified

Instructions

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Instructions

1
|
In a dry skillet over medium-low heat, toast the whole peppercorns until aromatic (about 2–3 minutes). Remove from heat and let cool.
2
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Crush the peppercorns using a mortar and pestle or spice grinder until coarsely ground.
3
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In a large pot, bring salted water to a boil and cook pasta until al dente. Reserve at least 1/2 cup of the starchy pasta water, then drain the pasta.
4
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In a heat-safe bowl, mix grated Pecorino Romano with the ground pepper. Slowly add a few tablespoons of hot pasta water, stirring constantly to form a smooth, thick paste.
5
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Return drained pasta to a warm skillet off the heat. Add the cheese-pepper mixture and toss to coat the noodles evenly.
6
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Add small splashes of pasta water as needed while tossing until the sauce is glossy and fully coats the pasta.
7
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Serve immediately, topped with additional Pecorino Romano and a sprinkle of ground black pepper.
Bite Tutorial

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

  • Peppercorn Toasting Technique 🌶️
    Toast whole black peppercorns in a dry pan until fragrant to release their essential oils and maximize their smoky, intense flavor before grinding.
  • Pasta Water Emulsion Magic 💧
    Reserve at least 1 cup of starchy pasta water and add it gradually off the heat, whisking continuously to create a silky, clump-free sauce that perfectly coats the pasta.
  • Cheese Grating Precision 🧀
    Grate Pecorino Romano freshly and finely using a microplane for the smoothest texture, ensuring it melts quickly and evenly into the pasta.
  • Temperature Control Mastery 🔥
    Work quickly off direct heat when combining cheese and pasta water to prevent the cheese from seizing or becoming grainy, creating a creamy, luxurious sauce.
  • Authentic Pasta Selection 🍝
    Use traditional tonnarelli or thick spaghetti with high starch content to help create the perfect sauce, and cook just shy of al dente to finish cooking in the cheese mixture.

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About the Cook

These Carbs Don't Count

These Carbs Don't Count

Verified

Hi! I’m Angela and if you’re reading this you probably love carbs & pasta and you’ve come to the right place. I’m so excited to share delicious recipes, cooking tips, gluten free life & restaurant recs! Welcome carbies and subscribe for more content! Link above :)

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