Creamy Pepper Cheese Pasta — Cacio e Pepe
Around 28% fewer calories and significantly lower saturated fat, Pecorino reduced by a third and the emulsification technique relying entirely on pasta water rather than added butter or oil, with the authentic intense peppery heat, silky coating, and sharp aged cheese depth of the classic Roman dish.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely grate 100g Pecorino Romano and 40g Parmesan together. Coarsely crack 3 tsp whole black peppercorns. Measure out 400ml+ starchy pasta water in a jug for later use.
Boil
Bring a large pot of heavily salted water to a rolling boil. Add 240g tonnarelli, stir once, cook 8 to 10 minutes until al dente with slight bite. Reserve at least 400ml pasta water before draining.
Toast
Place a large dry pan over medium heat. Add cracked black pepper, toast 1 minute until fragrant and darkened slightly, stirring gently.
Build
Pour 160ml hot pasta water into the pepper pan and swirl to combine. Add drained pasta, toss vigorously over medium heat for 1 to 2 minutes until coated and heated through.
Finish
Remove pan from heat, add half the remaining pasta water, scatter cheese over pasta, toss rapidly 1 to 2 minutes until silky and creamy. Add more pasta water a splash at a time if sauce clumps—work quickly.
Plate
Transfer to bowls immediately, top with extra cracked pepper and a pinch of extra Pecorino, serve at once.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.