Cacio e Pepe is an easy 4-ingredient creamy Italian pasta dish that literally translates to “cheese and pepper”. Perfect meal for any day of the week!
While I may not be the biggest pasta fan, I’m always up for uncomplicated comfort food! And actually, I have a confession to make. I’ve made this recipe more times than I can count this month. Sorry not sorry. This is comfort food heaven!
This cacio e pepe recipe is creamy, salty, peppery, and just oh so good. It takes less than 30 minutes to make and it’s so simple, you’ll want to make it all the time. It’s truly one of my favorite pasta recipes!
What is Cacio e Pepe?
First things first, what is it? Well, Cacio e Pepe is a Roman pasta recipe that literally translates to “cheese and pepper”.
The authentic version of this recipe uses pasta, Pecorino, and freshly cracked black pepper; no butter.
I find, however, that using unsalted butter gives this recipe such rich flavor and also, helps the cheese melt easier. A little goes a long way. Other recipes call for a mix of both grated Parmesan and Pecorino Romano but I prefer using grated Pecorino Romano only.
As far as pasta, please do not use angel hair pasta! You need a good high-quality thick long pasta for this recipe. You can use spaghetti or bucatini which is pasta with a hole in the middle for more creamy goodness to live in. YUM!
Ingredients You’ll Need
- Good quality pasta. Highly recommend high quality long, thick pasta like bucatini or spaghetti.
- Unsalted butter.
- Fresh black pepper.
- High quality Pecorino Romano. Make sure the Pecorino romano cheese is finely grated for best results.
How To Make Cacio e Pepe
- Make sure you use FINELY GRATED cheese. Highly recommend grated Pecorino Romano for best results. Shred a block of high quality Pecorino Romano then place it in a food processor. Pulse until finely grated. You can also use a microplane.
- Make the pasta. Cook pasta according to the package instructions. Remove from heat 2 minutes before it’s al dente and reserve 1 cup of the pasta water.
- Make the cheese and pepper sauce. Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add pepper and cook, for 1 minute, until toasted. Add 1/2 cup of the pasta water to skillet and bring to a simmer. Transfer pasta to the skillet and add remaining butter.
- Toss the pasta in the sauce. Reduce heat to low and add the Pecorino, stirring and tossing until the cheese melts and the pasta is al dente. If the pasta appears dry, add more water 1 tablespoon at a time. Serve and enjoy!
Common Questions About Cacio e Pepe
No, this is a type of recipe that must be made the day of and served immediately. It will not taste the same the next day if you were to refrigerate or even freeze.
Carbonara is made with cheese and eggs while Cacio e Pepe is made with cheese and pepper.
You can however Pecorino has more of a sharp taste whereas Parmesan is milder. I recommend Pecorino but grated Parm is fine in a pitch.
You may also like:
- Lemon Garlic Shrimp Pasta (20-Minute Meal!)
- Easy Parmesan Risotto
- Chorizo Mac and Cheese with Cheesy Pork Rinds Topping
- Vaca Frita Mac & Cheese (Crispy Cuban Shredded Beef!)
Cacio e Pepe Recipe
Ingredients
- 12 ounces pasta bucatini or spaghetti
- 3 tablespoons unsalted butter cubed, divided
- 2 teaspoons freshly cracked black pepper
- 1 1/2 cup grated Pecorino Romano
Instructions
- If you have a block of Pecorino Romano, use a microplane to grate it or shred it then place it in a food processor. Pulse until finely grated. Set aside.
- Cook pasta according to the package instructions. Remove from heat 2 minutes before it’s al dente and reserve 1 cup of the pasta water.
- Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add pepper and cook, for 1 minute, until toasted.
- Add 1/2 cup of the pasta water to skillet and bring to a simmer. Transfer pasta to the skillet and add remaining butter.
- Reduce heat to low and add the Pecorino, stirring and tossing until the cheese melts and the pasta is al dente. If the pasta appears dry, add more water 1 tablespoon at a time. Serve and enjoy!
This recipe looks so good! Such a great weeknight meal!!