Spaghetti Cacio e Pepe
Spaghetti Cacio e pepe (Spaghetti with Black Pepper and Cheese) is a quick and easy meal that requires a only 5 ingredients and will be on your table in the time it takes to cook pasta. Plus, it tastes great!
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dinner, Entree
Cuisine: Italian
Keyword: cacio e pepe, cheese, dinner, entree, Parmesan, pasta, pepper, quick and easy, spaghetti, vegetarian
Servings: 6
Calories: 408kcal
- salt
- 1 pound spaghetti (use gluten free spaghetti to make this recipe gluten free)
- 3 Tablespoons olive oil
- 1 teaspoon freshly ground black pepper, plus more to serve
- 3.5 ounces (100 grams) Parmesan cheese, finely shredded (about 1 ⅓ cups), plus more to serve
Bring a large pot of water to a boil over high heat. Add enough salt so that it tastes fairly salty, like seawater. Add spaghetti to boiling water, and cook according to the directions on the package. Reserve 1 cup of the pasta water before draining.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the pepper and cook until fragrant, 30 to 60 seconds. Add ¾ cup of the reserved cooking water slowly (it will boil vigorously). Once all the water is added, stir it and let it boil for 30-60 more seconds. Add the cooked spaghetti and the shredded Parmesan, and toss until everything is evenly distributed (it is easiest to do this with tongs), adding a little more of the pasta water if needed to thin the sauce.
Divide the spaghetti into individual bowls and top with additional Parmesan and black pepper.
Calories: 408kcal | Carbohydrates: 57g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 463mg | Potassium: 188mg | Fiber: 3g | Sugar: 2g | Vitamin A: 131IU | Calcium: 213mg | Iron: 1mg