Cacio E Pepe Recipe

Boil water and cook pasta

Bring a large pot (at least 4–5 qt) of water to a rolling boil. Add 1 tablespoon kosher salt. Add 6 oz high-protein low-carb pasta and cook according to package instructions until al dente (usually slightly firmer than regular wheat pasta; check at the lower end of the time).

Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta briefly in a colander; do not rinse.

Toast the pepper

While the pasta cooks, heat a large wide skillet over medium heat. Add 2 tsp freshly cracked black pepper and toast for 30–45 seconds, shaking the pan, until fragrant. This deepens the pepper flavor essential to cacio e pepe.

Create emulsified sauce

Reduce heat to low–medium and add 1 tablespoon unsalted butter and 1 teaspoon extra-virgin olive oil to the skillet; swirl until butter just melts. Add about 1/2 cup of the reserved pasta cooking water to the skillet and bring to a gentle simmer.

Incorporate cheeses

Off the direct heat (or with burner on the lowest setting), add 3 oz finely grated low-fat pecorino romano and 1 oz grated Parmigiano-Reggiano to the simmering water in small handfuls, whisking or stirring vigorously to create a glossy, smooth emulsion. If the sauce is too thick or grainy, add more reserved pasta water, one to two tablespoons at a time, until it becomes a silky sauce that will coat the pasta. Keep heat gentle to avoid the cheese clumping.

Finish with pasta

Add the drained pasta directly into the skillet with the sauce. Toss and stir continuously for 1–2 minutes so the pasta absorbs the sauce and the emulsion thickens. If needed, add additional reserved pasta water (up to the remaining 1/2 cup) to loosen the sauce and maintain creaminess.

Adjust seasoning and add pepper

Taste and add salt sparingly (remember the cheeses are salty). Add an additional 1/2 to 1 tsp freshly cracked black pepper if you want stronger pepper presence. For brightness, stir in 1/2 tsp lemon zest if using.

Add protein and serve

If using the optional grilled chicken (4 oz) or tofu, add it to the skillet to warm and toss with the pasta for 30–60 seconds. Divide into portions (see servings). Garnish with 1 tablespoon chopped parsley. Serve immediately so the sauce remains glossy.