Cacio E Pepe Paccheri
Thick paccheri tubes tossed in a glossy, peppery Pecorino sauce — the Roman classic, ready in about 30 minutes with just five ingredients.
- Total time
- 30 min
- Servings
- 4
- Calories
- 540
- Protein
- 19g
Ingredients
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Open the appInstructions
Step 1
Boil a large pot of well-salted water and cook the 12 oz paccheri until just shy of al dente, 10-12 minutes.
Step 2
Just before draining, scoop out 1 1/2 cups of the starchy pasta water and set it aside.
Step 3
Toast the 2 tsp black pepper in a dry skillet over medium heat until fragrant, about 1 minute.
Step 4
Add 1 cup of the pasta water and the 2 tbsp butter; simmer until the butter melts, 1-2 minutes.
Step 5
Add the drained paccheri and toss over medium heat until the sauce lightly coats it, 2-3 minutes.
Step 6
Off the heat, add the 2 cups grated Pecorino a handful at a time, tossing until creamy and glossy.
Step 7
Loosen with a splash of the reserved pasta water if thick, and serve right away with extra black pepper.
Tools you’ll need
- large pot
- large skillet
- colander
- cheese grater
- tongs
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