Cacio e Pepe Recipe
Introduction
Cacio e pepe is a classic Italian pasta dish that celebrates simplicity with just a few key ingredients. Creamy, peppery, and comforting, it comes together quickly for a satisfying meal any day of the week.
Ingredients
- 200g bucatini or spaghetti
- 25g butter
- 2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
- 50g pecorino or parmesan, finely grated
Instructions
- Step 1: Cook the pasta in salted boiling water for 2 minutes less than the package instructions recommend. While the pasta cooks, melt the butter in a medium frying pan over low heat. Add the ground black pepper and toast for a few minutes to release its aroma.
- Step 2: Drain the pasta, reserving 200ml of the pasta water. Add the pasta and 100ml of the reserved pasta water to the pan with the butter and pepper. Toss briefly, then evenly scatter the grated cheese over the pasta without stirring. Let it sit for about 30 seconds to melt.
- Step 3: Once the cheese has melted, toss and stir the pasta well to create a smooth, shiny sauce. If needed, add a splash more pasta water to loosen the sauce so it coats the pasta evenly. Serve immediately with an extra grating of black pepper.
Tips & Variations
- For a creamier sauce, use pecorino romano which melts beautifully and adds a sharp, tangy flavor.
- If you don’t have whole peppercorns, freshly grind black pepper just before cooking for the best flavor.
- Use bucatini for a bit of extra bite as its hollow center holds the sauce well, but spaghetti works perfectly too.
Storage
Best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan with a splash of pasta water to restore the sauce’s creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pre-ground black pepper instead of whole peppercorns?
Yes, you can use pre-ground black pepper, but using freshly ground or toasted whole peppercorns enhances the dish’s flavor and aroma significantly.
What cheese can I substitute if I don’t have pecorino or parmesan?
Pecorino and parmesan provide the distinctive salty and nutty flavor, but you can try Grana Padano or a good quality aged manchego as alternatives in a pinch.
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Cacio e Pepe Recipe
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Cacio e Pepe is a classic Roman pasta dish that perfectly balances the sharpness of Pecorino or Parmesan cheese with the subtle heat of freshly ground black pepper, all brought together in a creamy, buttery sauce that coats bucatini or spaghetti beautifully.
Ingredients
Pasta
- 200g bucatini or spaghetti
Sauce
- 25g butter
- 2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
- 50g pecorino or parmesan, finely grated
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package instructions indicate. This ensures the pasta is slightly undercooked, allowing it to finish cooking in the sauce and absorb more flavor.
- Prepare the butter and pepper sauce: While the pasta cooks, melt the butter over low heat in a medium frying pan. Add the ground black pepper and toast it gently for a few minutes to release its aroma and deepen its flavor.
- Combine pasta and sauce: Drain the pasta, reserving 200ml of the pasta cooking water. Add the drained pasta and 100ml of the reserved pasta water to the frying pan with the butter and toasted pepper.
- Toss the pasta: Toss the pasta briefly in the pan to coat it evenly with the butter and pepper sauce. Then, scatter the finely grated Parmesan cheese evenly over the pasta but do not stir immediately.
- Melt the cheese: Allow the cheese to sit for about 30 seconds without stirring. This lets the cheese melt gently and avoids clumping or becoming stringy, creating a smooth, shiny sauce.
- Final toss and serve: Once the cheese has melted, toss and stir everything well. Add a little more reserved pasta water if needed to loosen the sauce so it coats the pasta beautifully. Serve immediately with an extra grating of black pepper on top for added flavor.
Notes
- Using freshly ground black pepper enhances the flavor significantly compared to pre-ground pepper.
- Be sure to reserve some pasta water, as it helps to emulsify the sauce and achieve the right consistency.
- Do not stir the cheese immediately after adding; allowing it to melt undisturbed helps create a creamy sauce without clumps.
- This dish is best served immediately to enjoy its fresh and creamy texture.
- If Pecorino cheese is unavailable, Parmesan is a suitable substitute, though Pecorino offers a sharper flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Cacio e Pepe, Italian pasta, bucatini recipe, classic Roman pasta, easy pasta sauce, pecorino pasta, pepper pasta, quick dinner
