Cacio e pepe is a basic Roman pasta with a shiny sauce made from pecorino cheese and black pepper. Discover ways to make it with this straightforward recipe!
Cacio e pepe is like mac and cheese’s cool Italian cousin. It’s creamy and comforting, positive, but it surely’s additionally easy and chic. Historically, this Roman dish consists of three components: Pecorino Romano cheese, freshly cracked black pepper, and pasta. Somewhat pasta water helps the cheese and pepper come collectively to type the pasta’s silky sauce.
I’ve been a fan of cacio e pepe since I first tasted it on a visit to Rome years in the past. I like the salty funk of the cheese in opposition to the chew of the black pepper. I’ve made it at house many instances…with combined success. Regardless of its simplicity, cacio e pepe is famously tough to make, and I’ve had my justifiable share of failed makes an attempt (assume cheese clumps).
However after quite a lot of trial and error, I’ve lastly mastered my approach. Made with one additional ingredient, this cacio e pepe recipe is less complicated than a wholly genuine one, and it tastes simply as scrumptious. Strive it on a weeknight or a date evening—it’d be good for both.
What’s cacio e pepe?
Cacio e pepe is a basic Roman pasta dish. Its title interprets to “cheese and pepper,” referring to its two star components: Pecorino Romano and black pepper.
They—together with somewhat pasta cooking water—create a evenly creamy, shiny pasta sauce. The sauce is historically tossed with an extended pasta form corresponding to tonnarelli, bucatini, or spaghetti.
Cacio e Pepe Elements
Right here’s what you’ll have to make this cacio e pepe recipe:
- Pasta, in fact! A protracted pasta form is conventional. Bucatini is my #1 decide for this recipe, however spaghetti or linguine works too.
- Cheese – Pecorino Romano is an aged sheep’s cheese. It offers this pasta its creamy texture and distinctive salty funk. For a enjoyable variation, use a 50/50 mixture of grated pecorino and Parmesan.
- Black pepper – Not the sort from a shaker! For the punchiest taste, grind the pepper your self simply earlier than making this dish.
- And unsalted butter – My secret ingredient. The largest problem of creating cacio e pepe is getting the cheese to soften down right into a easy sauce. For many house cooks (myself included), this may be tough to realize utilizing solely cheese and pasta water. The butter makes this recipe a bit extra foolproof. Don’t skip it!
Discover the whole recipe with measurements beneath.
Tips on how to Make Cacio e Pepe
Yow will discover the whole recipe with measurements on the backside of this publish. For now, right here’s a fast overview of the way it goes:
- First, prepare dinner the pasta in a big pot of salted boiling water.
- In the meantime, warmth the butter and pepper in a big skillet over medium warmth. Prepare dinner till the butter is melted, about 30 seconds. Take away from the warmth.
- Subsequent, add the pasta to the skillet with the butter. When the pasta is al dente, scoop it instantly out of the pasta pot and into the skillet. (A spider or tongs work nicely for this.)
- Make the sauce by progressively including a number of the starchy pasta water and the cheese to the skillet. Toss till the cheese varieties a shiny sauce that evenly coats the pasta, including extra pasta water as wanted.
- Serve topped with extra black pepper and cheese. Yum!
Recipe Ideas
- Grate the cheese your self. I’ve given this tip earlier than in my recipes for mac and cheese and broccoli cheddar soup. Anytime you need cheese to soften down right into a creamy sauce, it’s greatest to grate it your self. Pre-grated cheese usually incorporates anti-caking brokers that may stop the cheese from forming a cohesive sauce.
- Grate it finely. Finely grating the cheese helps it soften shortly and evenly, making it much less prone to clump. I like to recommend utilizing a microplane zester!
- Don’t drain the pasta. Scooping the pasta instantly out of the pot signifies that 1) it’ll be scorching once you add it to the skillet and a pair of) it’ll convey some starchy pasta water with it. Each of these items will allow you to create a easy sauce. Bonus: You’ll have an entire pot of pasta water useful, so you should utilize extra as wanted.
- Serve it immediately. This cacio e pepe recipe is greatest scorching off the range. Take pleasure in it with an enormous inexperienced salad or roasted broccoli for a easy, scrumptious meal.
Extra Pasta Recipes to Strive
If you happen to love this cacio e pepe recipe, strive one among these easy pastas subsequent:
Cacio e Pepe
Serves 3 to 4
Cacio e pepe is a basic Roman pasta. Its shiny sauce consists of two fundamental components: black pepper and Pecorino Romano cheese. The standard dish will be tough to arrange, so I add somewhat butter to my recipe to assist the sauce come collectively. It is simple and scrumptious!
- 8 ounces bucatini pasta
- 2 tablespoons unsalted butter
- 1 teaspoon freshly floor coarse black pepper, plus extra for serving
- 2 ounces finely grated Pecorino Romano cheese, about 1 cup, plus extra for serving
Forestall your display screen from going darkish
-
Deliver a big pot of salted water to a boil. Put together the pasta in accordance with the bundle directions, cooking till al dente.
-
In the meantime, warmth a big skillet (a 10-inch nonstick pan works nicely) over medium warmth. Add the butter and pepper and prepare dinner for 30 seconds, or till the butter is melted. Take away the pan from the warmth.
-
When the pasta is simply al dente, use tongs to switch it instantly from the pot to the skillet with the butter combination. Add ⅓ cup pasta water and toss to mix. Add half the cheese and toss to coat. Add the remaining cheese and proceed tossing till the cheese varieties a shiny sauce that evenly coats the pasta. If wanted, add a number of extra tablespoons of pasta water as you toss to assist the cheese soften right into a easy, creamy sauce.
-
Serve instantly, topped with extra freshly floor black pepper and cheese.
