Pan & Wok

Cacio e pepe – cheese and pepper

Name: Cacio e pepe – cheese and pepper
Prep time: 10 min
Cook time: 15 min
Yield: 4 people
Cuisine: Italy
Ingredients: 400 g tonnarelli or spaghetti; 150 g Pecorino Romano, very finely grated; 2 tsp coarsely crushed black pepper; Salt for the cooking water

4 people · Pan & Wok

Recipe photo: Cacio e pepe – cheese and pepper (Pan & Wok)

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Cheese, pepper and starchy pasta water become a creamy sauce. The right temperature when mixing is crucial.

Timing

For: 4 people
Preparation: 10 min.
Cooking time: 15 mins.

Estimated nutrition

per serving · Calculated for 4 servings.

Energy: ≈ 490 kcal
Protein: ≈ 22.8 g
Carbohydrates: ≈ 69.4 g
Fat: ≈ 12.6 g

The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.

Calculation basis

Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.

Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.

Ingredient amounts for the whole recipe; linked reference names retain the source language

400 g tonnarelli or spaghetti · ≈ 400 g · Assumed quantity / reference product
Teigwaren eifrei, roh (E401000)
150 g Pecorino Romano, very finely grated · ≈ 150 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600)
2 tsp coarsely crushed black pepper · ≈ 5 g · Assumed quantity / reference product
Pfeffer schwarz, getrocknet (R258100)

Not included in the base calculation

Salt for the cooking water · Salt or small seasoning amount; no salt/micronutrient calculation

Matvaretabellen: Mattilsynet · Santa Maria

Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0

Ingredients

400 g tonnarelli or spaghetti
150 g Pecorino Romano, very finely grated
2 tsp coarsely crushed black pepper
Salt for the cooking water

Instructions

Cook the pasta in moderately salted water until al dente and reserve at least 250 ml of starchy cooking water.
Briefly roast the pepper in a dry pan over medium heat and deglaze with 100 ml of cooking water.
Stir the Pecorino in a bowl with a little warm, not boiling cooking water to form a thick cream.
Add the pasta to the pepper pan, remove from the heat and let cool briefly.
Fold in the cheese cream in portions while swirling vigorously; Emulsify with a little cooking water to create a shiny sauce.
Serve immediately.