Cacio e pepe is a basic Roman pasta with a shiny sauce manufactured from pecorino cheese and black pepper. Learn to make it with this straightforward recipe!
Cacio e pepe is like mac and cheese’s cool Italian cousin. It’s creamy and comforting, certain, however it’s additionally easy and chic. Historically, this Roman dish consists of three substances: Pecorino Romano cheese, freshly cracked black pepper, and pasta. A little bit pasta water helps the cheese and pepper come collectively to kind the pasta’s silky sauce.
I’ve been a fan of cacio e pepe since I first tasted it on a visit to Rome years in the past. I really like the salty funk of the cheese towards the chew of the black pepper. I’ve made it at house many occasions…with blended success. Regardless of its simplicity, cacio e pepe is famously difficult to make, and I’ve had my fair proportion of failed makes an attempt (assume cheese clumps).
However after lots of trial and error, I’ve lastly mastered my approach. Made with one further ingredient, this cacio e pepe recipe is less complicated than a completely genuine one, and it tastes simply as scrumptious. Attempt it on a weeknight or a date night time—it’d be excellent for both.
What’s cacio e pepe?
Cacio e pepe is a basic Roman pasta dish. Its title interprets to “cheese and pepper,” referring to its two star substances: Pecorino Romano and black pepper.
They—together with a bit of pasta cooking water—create a frivolously creamy, shiny pasta sauce. The sauce is historically tossed with a protracted pasta form akin to tonnarelli, bucatini, or spaghetti.
Cacio e Pepe Elements
Right here’s what you’ll have to make this cacio e pepe recipe:
- Pasta, after all! An extended pasta form is conventional. Bucatini is my #1 choose for this recipe, however spaghetti or linguine works too.
- Cheese – Pecorino Romano is an aged sheep’s cheese. It offers this pasta its creamy texture and distinctive salty funk. For a enjoyable variation, use a 50/50 mixture of grated pecorino and Parmesan.
- Black pepper – Not the type from a shaker! For the punchiest taste, grind the pepper your self simply earlier than making this dish.
- And unsalted butter – My secret ingredient. The largest problem of creating cacio e pepe is getting the cheese to soften down right into a clean sauce. For many house cooks (myself included), this may be difficult to realize utilizing solely cheese and pasta water. The butter makes this recipe a bit extra foolproof. Don’t skip it!
Discover the entire recipe with measurements under.
Tips on how to Make Cacio e Pepe
You’ll find the entire recipe with measurements on the backside of this put up. For now, right here’s a fast overview of the way it goes:
- First, prepare dinner the pasta in a big pot of salted boiling water.
- In the meantime, warmth the butter and pepper in a big skillet over medium warmth. Cook dinner till the butter is melted, about 30 seconds. Take away from the warmth.
- Subsequent, add the pasta to the skillet with the butter. When the pasta is al dente, scoop it instantly out of the pasta pot and into the skillet. (A spider or tongs work nicely for this.)
- Make the sauce by steadily including a few of the starchy pasta water and the cheese to the skillet. Toss till the cheese kinds a shiny sauce that frivolously coats the pasta, including extra pasta water as wanted.
- Serve topped with extra black pepper and cheese. Yum!
Recipe Suggestions
- Grate the cheese your self. I’ve given this tip earlier than in my recipes for mac and cheese and broccoli cheddar soup. Anytime you need cheese to soften down right into a creamy sauce, it’s finest to grate it your self. Pre-grated cheese usually accommodates anti-caking brokers that may forestall the cheese from forming a cohesive sauce.
- Grate it finely. Finely grating the cheese helps it soften shortly and evenly, making it much less prone to clump. I like to recommend utilizing a microplane zester!
- Don’t drain the pasta. Scooping the pasta instantly out of the pot signifies that 1) it’ll be scorching whenever you add it to the skillet and a pair of) it’ll carry some starchy pasta water with it. Each of this stuff will enable you create a clean sauce. Bonus: You’ll have a complete pot of pasta water helpful, so you need to use extra as wanted.
- Serve it instantly. This cacio e pepe recipe is finest scorching off the range. Take pleasure in it with a giant inexperienced salad or roasted broccoli for a easy, scrumptious meal.
Extra Pasta Recipes to Attempt
When you love this cacio e pepe recipe, strive one in all these easy pastas subsequent:
Cacio e Pepe
Serves 3 to 4
Cacio e pepe is a basic Roman pasta. Its shiny sauce consists of two predominant substances: black pepper and Pecorino Romano cheese. The normal dish may be difficult to organize, so I add a bit of butter to my recipe to assist the sauce come collectively. It is simple and scrumptious!
- 8 ounces bucatini pasta
- 2 tablespoons unsalted butter
- 1 teaspoon freshly floor coarse black pepper, plus extra for serving
- 2 ounces finely grated Pecorino Romano cheese, about 1 cup, plus extra for serving
Stop your display from going darkish
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Carry a big pot of salted water to a boil. Put together the pasta in response to the bundle directions, cooking till al dente.
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In the meantime, warmth a big skillet (a 10-inch nonstick pan works nicely) over medium warmth. Add the butter and pepper and prepare dinner for 30 seconds, or till the butter is melted. Take away the pan from the warmth.
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When the pasta is simply al dente, use tongs to switch it instantly from the pot to the skillet with the butter combination. Add ⅓ cup pasta water and toss to mix. Add half the cheese and toss to coat. Add the remaining cheese and proceed tossing till the cheese kinds a shiny sauce that frivolously coats the pasta. If wanted, add a couple of extra tablespoons of pasta water as you toss to assist the cheese soften right into a clean, creamy sauce.
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Serve instantly, topped with extra freshly floor black pepper and cheese.
