Cacio e pepe requires minimal ingredients and can be made in minutes, but requires patience and technique. No stress—my top tips will help you achieve success.
Ingredients
Instructions
Heat a large, high-sided, stainless steel skillet over medium-high heat. Toast peppercorns, stirring occasionally, until fragrant, 2 to 3 minutes. Let cool slightly.
Transfer to a mortar and pestle and crush until fine crumbs form (or transfer to a resealable bag and crush with a heavy skillet or rolling pin).
Fill same skillet with water; generously season with salt. Add spaghetti and cook, stirring occasionally, until al dente according to package directions. There will be liquid left in skillet that will help create the sauce.
Remove from heat. Stir in crushed peppercorns until well combined. Gradually add cheese (about 2 Tbsp. at a time), tossing frequently with tongs and adding up to 1/4 cup hot water if needed, until a glossy sauce forms.
Nutrition
- Calories
- 1277 Calories
- Fat Content
- 47 g
- Saturated Fat Content
- 29 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 172 mg
- Sodium Content
- 2394 mg
- Carbohydrate Content
- 129 g
- Fiber Content
- 6 g
- Sugar Content
- 6 g
- Protein Content
- 75 g
