This is the recipe for one of my favorite foods in the world: cacio e pepe. This simple and authentic Italian pasta recipe can be prepared in minutes (the time it takes for your pasta to cook!), and tastes like a grown-up version of mac and cheese.
If you like this pasta recipe, don't miss the other Roman classic, pasta alla gricia, or the Spanish favorite, tuna pasta.
Introduction
Cacio e pepe is the dish that made me fall head over heels in love with Rome. This is the creamy pasta dish that makes me yearn for Italy, even though I ended up living in Spain. Cacio e pepe is everything Italian cuisine can be -- so simple, yet also powerful. This traditional recipe for cacio e pepe is authentic and delicious--I hope you'll try it!
This is one of the classic Roman pastas, made with long pasta noodles, pecorino cheese, and fresh black pepper. That's it! Even the name is simple, cacio e pepe literally means "Cheese and Pepper".
Even better, it only needs one pot to make. My authentic cacio e pepe recipe is like a grown-up mac 'n' cheese, and tastes even better!
Ingredients
Wondering what ingredients you need to whip up this simple cacio e pepe? Grab 5 simple ingredients, and you'll be ready to start cooking!
- Bucatini Pasta: This pasta is slightly larger than spaghetti, and has a larger hole down the center so it absorbs more sauce. If you can't find bucatini, use spaghetti instead.
- Pecorino Cheese: This sheep's milk cheese is quite hard and has a salty flavor that goes beautifully with the pasta.
- Olive Oil: Use a great quality olive oil for the best flavor. This dish may be simple, but good quality ingredients will make it taste its best.
- Butter: This adds extra creaminess to the sauce! Otherwise, you can replace it with extra olive oil.
- Black Pepper: This adds a wonderful punch of flavor and combines beautifully with the saltiness from the pecorino.
See recipe card for full information on ingredients and quantities.
How to Make Cacio e Pepe
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Fill a pot with water, bring it to a boil, then stir in the salt. Add the pasta and simmer it according to the package directions, or until al dente. Reserve 2 cups of the pasta water, then drain the pasta and place it back in the pot. (image 1)
- Melt the butter in a skillet, then add the olive oil. Pour in 1 cup of the pasta water and mix until combined. (image 2)
- Add the grated pecorino romano and black pepper and stir well. (image 3)
- Add the pasta and gradually mix in the remaining cup of pasta water. (image 4)
- Stir until a creamy sauce forms, tossing well. (image 5)
- Serve the pasta immediately and garnish it with fresh parsley. Enjoy this taste of Rome! (image 6)
Recipe FAQs
This phrase can be tricky to pronounce if you're not familiar with Italian! The correct pronunciation is KAH-chee-ow EE PAY-pay.
The sauce gets stringy if the pan is too hot. Try to keep the pan below 158°F (70°C) so the cheese doesn't overheat.
The smooth emulsion of starchy pasta water and cheese with the olive oil and butter makes the sauce perfectly creamy, and the seasoning of the salted pasta and salty pecorino romano adds a lot of flavor.
Serve
This Italian pasta, cacio e pepe, tastes delicious with a colorful, fresh salad, like this winter salad with orange, tuna, blood orange, and avocado salad, or ensalada mixta.
Expert Tips
- To make this recipe properly, you'll need good-quality basic ingredients.
- If you can't find Pecorino cheese, Parmesan will do, just make sure you grate it yourself. The pre-grated stuff just won't melt properly, and doesn't taste as good!
- Traditionally the Romans use bucatini noodles, but spaghetti works fine.
- I add a touch of butter along with olive oil as well, to help ramp up the creamy quality of the dish! But if you'd prefer to leave it out, you can make it the truly classic way--only pasta, pasta water, and cheese.
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Authentic Italian Cacio e Pepe Pasta Recipe
Ingredients
- 8 ounces bucatini pasta or spaghetti
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 2 teaspoons freshly-cracked black pepper
- 1 cup freshly grated Pecorino cheese or Parmesan
- 2 sprigs fresh parsley for garnish
Instructions
- Fill a large stockpot about â…” with generously-salted water. Bring to the boil, and add your pasta, cooking until only just al dente. (You can grate your cheese while you wait for the water to boil!).
- Right before your pasta finishes boiling, carefully scoop out about 2 cups worth of starchy water and reserve.
- Drain the pasta using a colander. Transfer the pasta back to the stockpot (take off the heat).
- Add the butter, olive oil, and 1 cup of the starchy water, and quickly toss to combine. Next, add the grated cheese, black pepper, and toss again. Keep adding the remainder of the starchy water until all of the cheese has melted and a silky sauce starts to form.
- Serve immediately, garnished with fresh parsley.
Notes
- To make this recipe properly, you'll need good-quality basic ingredients.
- If you can't find Pecorino cheese, Parmesan will do, just make sure you grate it yourself. The pre-grated stuff just won't melt properly, and doesn't taste as good!
- Traditionally the Romans use bucatini noodles, but spaghetti works fine.
- I add a touch of butter along with olive oil as well, to help ramp up the creamy quality of the dish! But if you'd prefer to leave it out, you can make it the truly classic way--only pasta, pasta water, and cheese.
Nutrition
Photography by Giulia Verdinelli
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