There’s something undeniably comforting about a simple bowl of pasta. When it comes to classic Italian dishes, few can compete with the sheer elegance and flavor of Cacio e Pepe. This dish, translating to “cheese and pepper,” hails from Rome and has captured the hearts of pasta lovers worldwide. With just a handful of ingredients, you can whip up a dish that is both delicious and satisfying. Today, I’m excited to share with you The Best Cacio e Pepe Recipe that will bring a taste of Italy right into your kitchen.
What Sets This Recipe Apart
This Cacio e Pepe recipe is all about quality ingredients and technique. Unlike many versions that may add cream or other embellishments, this recipe sticks to the basics, allowing the flavors of Pecorino Romano and freshly cracked black pepper to shine through. The addition of butter and olive oil creates a rich and creamy texture that clings beautifully to the pasta. Plus, using bucatini instead of the traditional spaghetti adds a delightful twist, as its hollow center captures even more of that cheesy goodness.
Ingredient List
- 8 ounces bucatini or spaghetti
- 1 teaspoon salt (for pasta water)
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 50 turns freshly-cracked coarse black pepper (about 1 teaspoon)
- 1 1/2 cups finely freshly-grated Pecorino Romano (not Parmesan)
Kitchen Gear Checklist
- Large pot: For boiling the pasta.
- Colander: To drain the pasta.
- Large skillet: To combine the pasta with the sauce.
- Cheese grater: For grating the Pecorino Romano.
- Wooden spoon or tongs: For tossing the pasta.
The Best Cacio e Pepe Recipe Cooking Guide
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Once boiling, add the bucatini and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining the pasta in a colander.
Step 2: Prepare the Sauce
In a large skillet over medium heat, melt the unsalted butter and olive oil together. Once melted and hot, add the freshly cracked black pepper. Allow it to toast for about 30 seconds, releasing its fragrant oils.
Step 3: Combine Pasta and Sauce
Add the drained bucatini directly to the skillet with the butter and pepper. Toss to combine. Gradually add the finely grated Pecorino Romano, tossing continuously. The heat from the pasta will help melt the cheese and create a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
Step 4: Serve Immediately
Plate the pasta and top with additional Pecorino Romano and more cracked black pepper if desired. Enjoy the rich flavors and creamy texture of The Best Cacio e Pepe Recipe!
If You’re Out Of…
- Pecorino Romano: You can substitute with aged Grana Padano for a similar but milder flavor.
- Unsalted butter: Use ghee or a plant-based butter alternative.
- Bucatini: Spaghetti or linguine can be used in a pinch.
Recipe Notes & Chef’s Commentary
When making Cacio e Pepe, the key is in the cheese. Always use freshly grated Pecorino Romano for the best flavor and texture. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly. If you prefer a little more complexity, consider adding a hint of garlic or a squeeze of lemon juice for brightness.
- For a spicier kick, incorporate a pinch of red pepper flakes along with the black pepper.
- Be cautious with salt; the cheese is already salty, so taste your dish before adding more.
Keep-It-Fresh Plan
This dish is best enjoyed fresh, but if you have leftovers, they can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water to loosen the sauce. You may need to add a little more cheese to revive the creamy texture.
Reader Questions
Can I make Cacio e Pepe with gluten-free pasta?
Absolutely! You can use gluten-free pasta made from rice or chickpeas. Just be sure to adjust cooking times as needed.
What if I don’t have Pecorino Romano?
If you can’t find Pecorino Romano, Grana Padano or Parmigiano-Reggiano are suitable alternatives, though they will impart a different flavor profile.
How can I make this dish vegetarian-friendly?
This recipe is already vegetarian, as it contains no meat. Just ensure your cheese is rennet-free if you’re looking for a vegetarian option.
Can I add vegetables to Cacio e Pepe?
Yes! Adding sautéed greens like spinach or arugula or roasted vegetables can enhance the dish while adding nutrition and color.
See You at the Table
There’s something magical about Cacio e Pepe that transcends its simplicity. It’s a dish that invites you to slow down and savor each bite, letting the rich flavors wash over you. Whether you’re enjoying it for a cozy dinner at home or impressing guests with your culinary skills, this recipe is sure to become a staple in your kitchen. With just a few ingredients and simple techniques, you can create an unforgettable meal that celebrates the beauty of Italian cuisine. Happy cooking!
The Best Cacio e Pepe Recipe
Ingredients
Equipment
Method
- Start by bringing a large pot of salted water to a boil. Once boiling, add the bucatini and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining the pasta in a colander.
- In a large skillet over medium heat, melt the unsalted butter and olive oil together. Once melted and hot, add the freshly cracked black pepper. Allow it to toast for about 30 seconds, releasing its fragrant oils.
- Add the drained bucatini directly to the skillet with the butter and pepper. Toss to combine. Gradually add the finely grated Pecorino Romano, tossing continuously. The heat from the pasta will help melt the cheese and create a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
- Plate the pasta and top with additional Pecorino Romano and more cracked black pepper if desired. Enjoy the rich flavors and creamy texture of The Best Cacio e Pepe Recipe!
Notes
- Use freshly grated Pecorino Romano for the best flavor and texture.
- For a spicier kick, incorporate a pinch of red pepper flakes along with the black pepper.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
