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Cacio e Pepe Recipe

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3.8 from 15 reviews

Cacio e Pepe is a classic Italian pasta dish from Rome, known for its simple yet indulgent combination of pasta, butter, freshly ground black pepper, and a creamy parmesan cheese sauce. Ready in just 15 minutes, this dish highlights the elegance of minimal ingredients paired perfectly to create a rich, comforting meal.

Ingredients

For the Pasta:

  • 2 teaspoons salt
  • ½ pound spaghetti noodles (8 ounces)

For the Sauce:

  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh ground black pepper
  • 1½ cups freshly grated parmesan cheese (finely grated from a block is best)
  • 2 to 4 tablespoons salted and starchy pasta water (reserved from boiling the spaghetti noodles)

Instructions

  1. Boil the Pasta: In a large stock pot with about 4 quarts of boiling water, add 2 teaspoons of salt. Once the salt dissolves, add the spaghetti noodles and boil for 8 to 9 minutes until al dente.
  2. Prepare the Pepper Butter: About a minute before the pasta is done, melt 2 tablespoons of unsalted butter in a large skillet over medium-low heat. Add 1 teaspoon of freshly ground black pepper and toast it in the melted butter for 30 seconds, then turn off the heat.
  3. Make the Cheese Sauce: Add 1½ cups of freshly grated parmesan cheese and 2 tablespoons of reserved starchy pasta water to the skillet. Stir vigorously with the back of a wooden spoon until the cheese forms a creamy, loose sauce. Add an additional 1 to 2 tablespoons of pasta water if needed to reach desired sauce consistency.
  4. Combine Pasta and Sauce: Drain the cooked pasta using a large strainer and immediately transfer it to the skillet with the cheese sauce. Toss quickly and thoroughly to coat every strand of spaghetti evenly in the sauce.
  5. Serve and Garnish: Transfer the cacio e pepe to a serving dish. Garnish with extra freshly grated parmesan cheese and freshly cracked black pepper to taste. Serve immediately.

Notes

  • Use freshly grated parmesan cheese for the best melt and flavor; pre-grated cheese may not melt as smoothly.
  • Reserve enough starchy pasta water to adjust the sauce consistency perfectly—this water also helps bind the cheese to the noodles.
  • Toast the black pepper lightly in butter to release its aroma and enhance flavor.
  • Serve immediately as the sauce thickens and clumps upon standing.
  • You can use long pasta like spaghetti or tonnarelli for an authentic experience.

Find it online: https://lauracooks.com/cacio-e-pepe-recipe/