Crispy Cacio e Pepe Pasta
Spaghetti tossed with a creamy Pecorino-black pepper sauce, topped with crispy pancetta and fried breadcrumbs for crunch. Done in 25 minutes, totally TikTok-worthy.
- Total time
- 25 min
- Servings
- 2
- Calories
- 562
- Protein
- 24g
Ingredients
- 8 oz spaghetti
- 3 oz pancetta, diced
- ¾ cup Pecorino Romano, grated
- 2 tsp black pepper, freshly ground
- ¼ cup panko breadcrumbs
- ½ lemon lemon, zested
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Boil salted water in a large skillet. Add spaghetti and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 2
In the same skillet, cook pancetta over medium heat, stirring, until edges crisp, about 4 minutes. Remove to a plate.
- 3
Add panko to the pan with residual fat. Stir until golden brown, 2 minutes. Tip onto a small plate.
- 4
Return pasta to the skillet off heat. Add Pecorino, black pepper, and 0.5 cup pasta water. Toss constantly until creamy, 90 seconds.
- 5
Add more pasta water in splashes if sauce breaks or looks too thick. Toss until silky and coats every strand.
- 6
Top with pancetta, crispy panko, lemon zest, and parsley. Serve immediately.
Tools you’ll need
- large skillet with lid
- wooden spoon
- microplane or box grater
- measuring cups and spoons
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