Authentic Italian Cacio e Pepe Pasta Recipe

5 from 2 votes

Authentic Italian Cacio e Pepe Pasta Recipe

This classic Roman pasta dish takes 20 minutes to prepare, and tastes amazing! Cacio e pepe is the best thing to do with pasta, cheese, and black pepper.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian

Diet: Vegetarian

Servings: people

Calories: 793.53kcal

Author: Lauren Aloise

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

US Customary - Metric

Instructions

Fill a large stockpot about ⅔ 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