Cacio e Pepe with Crispy Prosciutto
A minimalist Roman pasta dish elevated with salty, oven-baked prosciutto shards.
Word Recipe Kitchen
Tested & verified by our culinary team
20 minsEasy4 servings
Nutrition per serving
510
Calories
22g
Protein
65g
Carbs
18g
Fat
Ingredients
- 400gSpaghetti
- 1.5 cupsPecorino Romano cheese
- 2 tbspBlack peppercorns, toasted and crushed
- 4Prosciutto slices
- 1 cupPasta water
Instructions
- 1
Bake prosciutto at 200C until crisp, then crumble.
- 2
Boil spaghetti in salted water until very al dente.
- 3
Toast pepper in a dry pan, add a ladle of pasta water.
- 4
Toss pasta and cheese vigorously with water until a creamy emulsion forms; top with prosciutto.
Nutrition Facts
Servings 4Serving Size 1
Amount Per Serving
Calories510
% Daily Value *
Total Fat 18g23%
Saturated Fat 8.1g41%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 310mg13%
Total Carbohydrate 65g24%
Dietary Fiber 5g18%
Sugars 9.8g
Protein 22g44%
Vitamin A 200 IUVitamin C 28 mgCalcium 220 mgIron 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
💡 Tips for Cacio e Pepe with Crispy Prosciutto
- • Let meat rest for 5 minutes after cooking to keep it juicy.
- • Save a cup of pasta water — the starch helps bind sauces.
- • Grate cheese fresh rather than pre-shredded for better melting and flavor.
- • This is a great recipe for beginners — don't overthink it, just have fun!
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