Cacio e Pepe
A classic Roman pasta with spaghetti, freshly cracked black pepper, and BelGioioso Vegetarian Parmesan Cheese. The sauce is made with starchy pasta water, not cream.
- black pepper
- budget-friendly
- cacio e pepe
- cheese-forward
- classic
- comfort food
- creamy
- dinner
- egg-free
- few ingredients
- italian
- kid-friendly
- lunch
- main course
- no cream
- nut-free
- pantry staples
- pasta
- quick dinner
- roman
- roman pasta
- soy-free
- spaghetti
- starchy pasta water
- stovetop
- supper
- vegetarian
- vegetarian cheese
- vegetarian parmesan
- weeknight
- Cuisine
- Italian
Shopping options
Check ingredients to include themPackage used · most used first
spaghetti · 12 Ounce
Kroger® Spaghetti
75%
Details
BelGioioso Vegetarian Parmesan Cheese · 4 Ounce
BelGioioso® Parmesan Cheese Wedge
50%
Details
black peppercorns · 2 Teaspoon
Kroger® Whole Black Peppercorns Shaker
9%
Details
kosher salt · 1 Tablespoon
Kroger® Coarse Kosher Salt
1%
Details
water · 3 Quart
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients not selected — staples start unchecked; select them above to include them.
Cook this recipe
- spaghetti-12 ounces
- BelGioioso Vegetarian Parmesan Cheese-4 ounces
- kosher salt-1 tablespoon
- black peppercorns-2 teaspoons
- water-3 quarts
Finely grate the BelGioioso Vegetarian Parmesan Cheese and coarsely crush the black peppercorns.
Bring the water and kosher salt to a rolling boil in a large pot, add the spaghetti, and cook until very al dente, about 2 minutes less than the package directions.
Use caution around the rolling boil and steam when adding pasta.
While the pasta cooks, toast the crushed pepper in a dry skillet over medium heat for 30 to 60 seconds until fragrant.
Reserve 1 1/2 cups starchy pasta water, then transfer the spaghetti to the skillet and add 1 cup pasta water.
Keep your face and hands away from steam when reserving hot pasta water.
Toss the spaghetti over medium heat until glossy and nearly tender, about 1 to 2 minutes.
Use tongs carefully when tossing hot pasta.
Remove the skillet from the heat, let bubbling stop, then add the cheese gradually while tossing constantly and adding small splashes of pasta water until the sauce is smooth and creamy.
Remove the skillet from the heat before adding cheese to reduce splattering and prevent clumping.
Serve immediately while the pasta is hot and saucy.
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