Cacio e pepe is a traditional Roman pasta with a shiny sauce product of pecorino cheese and black pepper. Discover ways to make it with this easy recipe!
Cacio e pepe is like mac and cheese’s cool Italian cousin. It’s creamy and comforting, certain, however it’s additionally easy and stylish. 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 really like the salty funk of the cheese towards 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 difficult to make, and I’ve had my justifiable share of failed makes an attempt (assume cheese clumps).
However after a variety of trial and error, I’ve lastly mastered my approach. Made with one further ingredient, this cacio e pepe recipe is simpler than a completely genuine one, and it tastes simply as scrumptious. Attempt it on a weeknight or a date evening—it’d be good for both.
What’s cacio e pepe?
Cacio e pepe is a traditional Roman pasta dish. Its identify interprets to “cheese and pepper,” referring to its two star components: Pecorino Romano and black pepper.
They—together with slightly pasta cooking water—create a evenly creamy, shiny pasta sauce. The sauce is historically tossed with an extended pasta form similar to tonnarelli, bucatini, or spaghetti.
Cacio e Pepe Substances
Right here’s what you’ll have to make this cacio e pepe recipe:
- Pasta, after all! 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 provides 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 most important problem of creating cacio e pepe is getting the cheese to soften down right into a clean sauce. For many house cooks (myself included), this may be difficult to attain 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.
The way to Make Cacio e Pepe
You’ll find 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. Cook 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 regularly including among the starchy pasta water and the cheese to the skillet. Toss till the cheese types 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 finest to grate it your self. Pre-grated cheese usually accommodates anti-caking brokers that may stop the cheese from forming a cohesive sauce.
- Grate it finely. Finely grating the cheese helps it soften rapidly 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 if you add it to the skillet and a pair of) it’ll deliver some starchy pasta water with it. Each of this stuff will aid you create a clean sauce. Bonus: You’ll have an entire pot of pasta water useful, so you should use extra as wanted.
- Serve it straight away. This cacio e pepe recipe is finest scorching off the range. Get pleasure from it with an enormous inexperienced salad or roasted broccoli for a easy, scrumptious meal.
Extra Pasta Recipes to Attempt
Should you love this cacio e pepe recipe, attempt one among these easy pastas subsequent:
Cacio e Pepe
Serves 3 to 4
Cacio e pepe is a traditional Roman pasta. Its shiny sauce consists of two important components: black pepper and Pecorino Romano cheese. The normal dish might be difficult to arrange, so I add slightly butter to my recipe to assist the sauce come collectively. It is easy 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
Stop your display from going darkish
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Carry a big pot of salted water to a boil. Put together the pasta based on the package deal directions, cooking till al dente.
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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.
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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 types a shiny sauce that evenly coats the pasta. If wanted, add a couple of extra tablespoons of pasta water as you toss to assist the cheese soften right into a clean, creamy sauce.
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Serve instantly, topped with extra freshly floor black pepper and cheese.
