Cacio e Pepe is a creamy combination of two kinds of cheese with a punch of black pepper and topped with crispy prosciutto and fresh parsley. It is simple to make in under 30 minutes but looks and tastes gourmet.
Prep Time 10mins
Cook Time 10mins
Total Time 20mins
Author Julie Menghini
1cupParmesan Reggiano cheesegrated
1/2cupPecorino Romano cheesegrated
4tbspextra-virgin olive oil
2slicesprosciuttosliced along the short edge
1-1/2tspblack peppercoarsely ground
Garnish with additional cheese, parsley, and black pepper
While pasta water is heating up grate cheeses, chop parsley, and mince garlic.
In a small saucepan add olive oil over medium-high heat. Once hot add sliced prosciutto. Cook until crisp (just a couple minutes). Watch it closely. When cooked remove from the pan using a slotted spoon to a paper towel-lined plate.
Add garlic and black pepper to the oil in the hot saucepan and cook an additional 2-3 minutes or until garlic is lightly browned. Remove the pan from the heat and set aside.
When pasta is cooked, put it in a large bowl. Do not rinse the pasta. Reserve 1 cup of pasta water.
Pour oil with the garlic and black pepper over the cooked pasta. Combine using tongs or a pasta spoon until covered. Add grated cheeses and fresh parsley. Pour pasta water a little at a time until the cheeses are smooth and create a thick sauce. (You may only need a small amount of water)
Garnish with crispy prosciutto, additional grated cheese, parsley, and black pepper.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.