Cacio e Pepe

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Cacio e pepe, the classic Italian pasta dish that translates to “cheese and pepper” is the perfect example that simple doesn’t have to mean boring.

I was going to title this post simple cacio e pepe, but then I realized it would be a pretty redundant title. Because cacio e pepe is, by its very nature, simple.

But simple is not to say boring, or even easy. Because making a delicious, even decadent, dish with just a handful of ingredients takes care and thought.

Cacio e pepe translates to cheese and pepper and you guessed it, other than pasta (and a little hot pasta water) that’s all it really is. Freshly cooked pasta is tossed with grated black pepper and pecorino cheese, and tossed with a little hot pasta water to make a light, creamy sauce.

Easy, right? Not so fast.

First off, the traditional recipe calls for pecorino cheese, a very hard, not very melty Italian cheese. It’s nutty and bold and the perfect counter to a spoon of freshly grated black pepper.

The problem?

It can clump and won’t turn into that delicate trademark sauce if you’re not careful.

So, this is where I take some liberties with the classic recipe. I do not and never will claim that is the authentic Italian cacio e pepe recipe, but rather inspired by one.

My variation?

I decided to add butter to achieve a silky, creamy sauce and use a combination of pecorino and parmesan to encourage melting and blending.

If you’re a cacio e pepe purist, by all means stick to what works for you. But I will happily gild the lily a bit to create a dish thats suits my tastes and is pretty much no-fail. Besides, what could be wrong with a little extra butter and parm?

Be sure to read my tips before starting! And without further ado…

Let’s make cacio e pepe

1. Gather ingredients and boil the pasta al dente in half the typical amount of salted water. Reserve 2 cups pasta water.
2. Grate the cheeses and grind the pepper.
3. Combine the butter and pepper in a saucepan large enough to accommodate all of the pasta.
4. Whisk to combine and stir in half the grated cheese.
5. Stir in 2/3 cup hot pasta water.
6. Toss in the pasta, remaining cheese, and tablespoons of pasta water until the desired creamy consistency is achieved. Sprinkle with grated cheese and serve.

Tips for success

• Cacio e pepe doesn’t traditionally have butter in the recipe, but I love the creaminess it adds to the sauce as well as how it helps the cheese melt and blend easily. Cacio e pepe purists simply omit!
• Any long shaped pasta will work, but I especially love the way the cheese clings to the tubular shape of bucatini.
• I use half the water than I typically would if simply boiling pasta, because less water means extra starch resulting in a creamier sauce.
• Be sure to cook the pasta al dente as it will continue to cook when you toss it with the cheese.
• Reserve two cups of pasta water, but doubtful that you will use all of it. I like to have extra on hand just in case.
• Work quickly when adding the water to the butter/cheese mixture to be sure the cheese melts. Working quickly with hot water will prevent clumping.
• I love the blend of pecorino and parmesan, but use all pecorino if you prefer.
• Prefer a more peppery pasta? Add an extra half teaspoon of black pepper.
• Serve with additional cheese grated over the top for added flavor and texture.

More pasta love

• Easy Pasta Primavera
• Roasted Eggplant Pasta
• Italian Pasta Salad
• Creamy Pasta with Sausage and Mushrooms

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Cacio e Pepe

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Cacio e pepe, the classic Italian pasta dish that translates to "cheese and pepper" is the perfect example that simple doesn't have to mean boring.

Course: Main Dish/Pasta

Cuisine: Italian

Keyword: cacio e pepe

Servings: 6 Servings

Calories: 423 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1 lb bucatini (or other long shaped pasta)
• kosher salt
• 2 oz unsalted butter
• 1 tsp freshly ground black pepper
• 2 oz Pecorino Romano
• 2 oz Parmigiano Reggiano
• additional grated cheese for topping

Instructions

1. Bring well-salted water to a boil (about half the water you would normally use to boil pasta). Add the bucatini and cook al dente (1-2 mins less than fully cooked).

2. While the pasta cooks, grate the cheese either with a microplane or a the fine side of a box grater.

3. Reserve 2 cups pasta water and then drain the pasta.

4. In a large skillet (that can accommodate all of the pasta), melt the butter over medium heat and add the pepper. Add half of the grated cheese while stirring and then add 2/3 cup reserved pasta water while consistently stirring.

5. Add the cooked pasta to the pan, using tongs to toss and mix in. Sprinkle in the remaining cheese with a tablepsoon of the pasta water at a time until the sauce is creamy and the pasta is well coated. Taste and adjust seasoning.

6. Serve immediately with a sprinkle of cheese over the top.

Recipe Notes

• Cacio e pepe doesn’t traditionally have butter in the recipe, but I love the creaminess it adds to the sauce as well as how it helps the cheese melt and blend easily. Cacio e pepe purists simply omit!
• Any long shaped pasta will work, but I especially love the way the cheese clings to the tubular shape of bucatini.
• I use half the water than I typically would if simply boiling pasta, because less water means extra starch resulting in a creamier sauce.
• Be sure to cook the pasta al dente as it will continue to cook when you toss it with the cheese.
• Reserve two cups of pasta water, but doubtful that you will use all of it. I like to have extra on hand just in case.
• Work quickly when adding the water to the butter/cheese mixture to be sure the cheese melts. Working quickly with hot water will prevent clumping.
• I love the blend of pecorino and parmesan, but use all pecorino if you prefer.
• Prefer a more peppery pasta? Add an extra half teaspoon of black pepper.
• Serve with additional cheese grated over the top for added flavor and texture.
•  

Nutrition Facts

Cacio e Pepe

Amount Per Serving

Calories 423 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 37mg12%

Sodium 270mg12%

Potassium 185mg5%

Carbohydrates 57g19%

Fiber 3g13%

Sugar 2g2%

Protein 16g32%

Vitamin A 349IU7%

Calcium 231mg23%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.