Cacio e Pepe Recipe
Introduction
Cacio e Pepe is a classic Italian pasta dish that celebrates simplicity and bold flavors. Made with just a few ingredients, it delivers a creamy, peppery sauce that clings beautifully to spaghetti. Perfect for a quick yet elegant meal any night of the week.
Ingredients
- 12 ounces spaghetti or long pasta
- 4 ounces Pecorino Romano, plus extra for garnish
- 1 ½ teaspoons finely ground black pepper
- 3 tablespoons butter
Instructions
- Step 1: Bring a shallow pot of salted water to a boil. Use just enough water to cover the pasta so it becomes starchy while cooking.
- Step 2: Finely grate the Pecorino Romano and mix it with the ground black pepper.
- Step 3: Cook pasta until al dente, then drain, reserving 1 ½ cups of the pasta water. Do not rinse the pasta.
- Step 4: In a pan, melt butter over low heat and whisk in 1/3 cup of pasta water until smooth, then remove from the heat.
- Step 5: Toss the hot pasta in the pan with the butter mixture. With the heat off, add the cheese mixture a few tablespoons at a time, tossing with tongs until melted. Add more pasta water as needed to create a creamy sauce.
- Step 6: Garnish with extra Pecorino Romano and parsley if desired. Serve immediately.
Tips & Variations
- Use freshly ground black pepper for a more vibrant, aromatic flavor.
- For a richer sauce, try substituting half the butter with olive oil.
- If Pecorino Romano is too sharp for your taste, you can mix it with Parmesan cheese.
- Reserve more pasta water if you prefer a thinner sauce consistency.
- Garnish with fresh parsley or a light drizzle of truffle oil for an extra special touch.
Storage
Store leftover Cacio e Pepe in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of pasta water to restore creaminess. The sauce is best enjoyed fresh, as it can thicken when refrigerated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, while spaghetti is traditional, other long pastas like linguine or bucatini work well with this sauce. Just adjust cooking time accordingly.
How do I prevent the sauce from clumping?
Make sure to add the cheese mixture gradually off the heat and toss continuously. The reserved starchy pasta water helps create a smooth, creamy sauce.
PrintCacio e Pepe Recipe
Cacio e Pepe is a classic Roman pasta dish known for its simplicity and bold flavors. Made with just spaghetti, Pecorino Romano cheese, black pepper, and butter, this recipe delivers a creamy, peppery sauce that coats every strand of pasta perfectly. It’s a quick and elegant dish that highlights traditional Italian ingredients and technique.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 12 ounces spaghetti or long pasta
Cheese and Seasoning
- 4 ounces Pecorino Romano cheese, finely grated, plus extra for garnish
- 1 ½ teaspoons finely ground black pepper
Other Ingredients
- 3 tablespoons butter
- Salt, for the pasta water
Instructions
- Prepare the Pasta Water: Bring a shallow pot of salted water to a boil, using just enough water to cover the pasta so it becomes starchy while cooking. This will help create a creamy sauce.
- Mix Cheese and Pepper: Finely grate the Pecorino Romano cheese and combine it thoroughly with the finely ground black pepper. Set aside.
- Cook the Pasta: Add the spaghetti to the boiling water and cook until al dente according to package instructions. Once ready, drain the pasta, reserving 1 ½ cups of the starchy pasta water. Do not rinse the pasta, as the starch is essential for the sauce.
- Make the Butter Sauce: In a pan over low heat, melt the butter. Whisk in 1/3 cup of the reserved pasta water until the mixture is smooth and slightly emulsified. Remove the pan from heat to prevent the butter from browning.
- Toss Pasta with Sauce: Add the hot pasta to the pan with the butter mixture and toss well to coat. With the heat off, gradually add the cheese and pepper mixture a few tablespoons at a time, tossing continuously with tongs to melt the cheese evenly and create a creamy sauce. Add additional pasta water as needed to achieve desired sauce consistency.
- Serve: Garnish the pasta with extra Pecorino Romano cheese and chopped parsley if desired. Serve immediately while warm and creamy.
Notes
- Use freshly ground black pepper for the best flavor impact.
- Do not rinse the pasta after draining to retain the starch that helps thicken the sauce.
- Adjust the amount of pasta water gradually to control the sauce’s creaminess.
- If Pecorino Romano is unavailable, a sharp Parmesan can be used, but the flavor will vary.
- This dish is best served immediately to enjoy the creamy texture.
Keywords: Cacio e Pepe, Pasta, Italian, Pecorino Romano, Black Pepper, Butter Sauce, Simple Italian Recipe, Roman Cuisine
