Light cacio e pepe
Nutrition per serving
The minimalist Roman classic: pasta coated in pecorino and pepper, in a controlled version. Creamy thanks to the pasta cooking water rather than cream, it is a simple and tasty dish.
Preparation: 5 min | Cooking: 12 min | Servings: 4 | Difficulty: Medium
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 207 kcal · 10 g protein · 24 g carbohydrate · 7 g fat
Ingredients
- 300 g spaghetti
- 80 g pecorino
- 1 tbsp coarsely ground black pepper
- Pasta cooking water
Method
- Cook the spaghetti, keeping plenty of the cooking water.
- Dry-toast the coarsely ground pepper.
- Mix the grated pecorino with a little cooking water to make a cream.
- Off the heat, toss the pasta with this cream and the pepper.
Nutritional benefits
Cacio e pepe contains no cream or butter: the creaminess comes from the emulsion between the pecorino and the starch in the cooking water. Pecorino provides protein and calcium, and the pepper adds flavour. A simple, tasty Roman dish, lighter than many pasta dishes with sauce, especially with wholewheat pasta.
Variations and substitutions
- With wholewheat pasta.
- With Parmesan if you do not have pecorino.
- With courgettes to add vegetables.
- More or less peppery.
Storage and making ahead
Eat straight away; the sauce does not reheat well.
💡 Good to know
The secret: mix the pecorino with warm (not boiling) cooking water off the heat, for a smooth cream with no lumps.
See also
Discover more vegetarian recipes · healthy & balanced recipes.
Ingredients in this recipe: spaghetti · pecorino · black pepper.
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