Cacio e Pepe


"Very light Romano And pepper sauce for noodles. Great side dish instead of just serving plain pasta. Pair with Chicken Marsala, grilled shrimp, piccata, etc..."
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15 min servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

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  1. Bring water to boil. Add pasta and 1 teaspoon salt; cook, stirring frequently, until al dente. Drain pasta into colander set in bowl, reserving cooking water. Save 1 1/2 cup of cooking water; return pasta to now-empty bowl.
  2. Slowly whisk 1 cup cooking water into 4 oz finely grated Romano until smooth. Whisk in cream, oil, and black pepper. Gradually pour cheese mixture over pasta, tossing to coat. Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining ½ cup reserved pasta water.
  3. Add remaining coarsely grated Romano to serve.


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