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Cacio e Pepe is a timeless Italian classic celebrated for its simplicity and bold flavors.
What makes this recipe truly special is how it transforms just four basic ingredients—pasta, butter, Pecorino Romano cheese, and freshly ground black pepper—into a luxuriously creamy, peppery dish with minimal effort.
Nutritionally, it offers a moderate amount of protein and calcium from the cheese, while being relatively low in carbohydrates when portioned appropriately.
The butter adds a dose of healthy fats, enriching the sauce’s texture without overwhelming it.
This recipe shines as a quick, satisfying meal perfect for everyday cooking, requiring only about 30 minutes from start to finish.
It’s highly versatile and adaptable, allowing for easy doubling and ideal for last-minute dinners or meal prep.
Plus, the focus on simple pantry staples means it’s accessible for cooks of all levels who want a delicious, comforting dish without fuss.
Must-Have Tools for Perfect Results
Fine Grater
Essential for finely grating Pecorino Romano cheese to achieve a smooth, meltable texture that creates the luscious sauce. This tool also excels at zesting citrus and grating spices, making it invaluable for diverse recipes.
Large Sauté Pan (Nonstick)
Perfect for melting butter and blooming black pepper evenly, ensuring the flavors develop fully without burning. Its wide surface helps coat pasta evenly in sauce, and its nonstick nature simplifies cleanup.
Tongs
Ideal for transferring hot pasta directly from the pot to the sauté pan and for tossing the pasta with sauce to ensure every strand is coated. Tongs are a versatile kitchen staple useful for grilling, serving, and sautéing.
Large Stockpot
Necessary for boiling pasta with plenty of salted water, helping the pasta cook evenly without sticking. A sturdy, large pot also comes in handy for soups, stews, and blanching vegetables.
Cacio e Pepe
Equipment
- 1 Fine Grater
- 1 Large Nonstick Sauté Pan
- 1 Pair of Tongs
- 1 Large Stockpot (about 6-8 quarts)
Ingredients
- 8 ounces bucatini pasta or your preferred long pasta
- 2 tablespoons unsalted butter cut into small pieces
- 1 teaspoon freshly cracked coarse black pepper
- 2 ounces Pecorino Romano cheese finely grated
- Fine sea salt for pasta water
Instructions
- Prepare the Pasta Water: Fill a large stockpot halfway with water—around 3 quarts—and bring it to a vigorous boil over high heat. Once boiling, add about 2 tablespoons of fine sea salt to season the water generously. This step is crucial for flavorful pasta.
- Infuse Butter with Pepper: While the water heats, place the butter in a spacious nonstick sauté pan over medium heat. Once the butter begins to melt, add the freshly cracked black pepper. Stir and let it toast gently for about 30 seconds, releasing its aroma and flavor. After that, immediately remove the pan from heat to avoid burning the pepper.
- Cook Pasta to Al Dente: Add the pasta to the boiling salted water and cook it until just al dente—firm to the bite but fully cooked—stirring occasionally to prevent sticking. This usually takes around 8-10 minutes, depending on your pasta choice.
- Combine Pasta with Sauce: Using tongs, transfer the cooked pasta straight from the pot into the sauté pan with the melted butter and pepper. Reserve about 1/3 cup of the starchy pasta water from the pot before draining. Add this reserved water to the pan and toss everything quickly to coat the pasta evenly.
- Incorporate Cheese Gradually: Sprinkle half of the grated Pecorino Romano cheese over the pasta and toss briefly. Then add the remaining cheese, continuing to toss and stir while adding a splash of the reserved pasta water if needed. This helps the cheese melt smoothly, creating a creamy, glossy sauce that clings perfectly to each strand.
- Serve Immediately: Plate the pasta while it’s hot, adding an extra crack of black pepper and a sprinkle of Pecorino cheese on top if you like. Cacio e Pepe is best enjoyed fresh from the pan to savor its creamy texture and bold flavors.
Notes
- Butter Adjustments: You can reduce or omit butter entirely for a lighter version. Using extra starchy pasta water alone will still create a silky sauce in the traditional style.
- Pepper Level: This recipe favors a bold pepper flavor, but feel free to reduce the amount if you prefer a milder spice. Remember, coarsely ground pepper is used here, so adjust quantity accordingly if using finely ground.
- Pasta Transfer Alternatives: If you don’t have tongs or use a short pasta like rigatoni, a spider strainer or a slotted spoon works well to move pasta. Alternatively, drain the pasta and then add it to the sauté pan.
- Cheese Quality: For the best flavor and texture, finely grate fresh Pecorino Romano rather than using pre-grated cheese.
- Recipe Scaling: Easily double or triple the ingredients if cooking for more people or to use a full package of pasta.
Chef’s Secrets for Authentic Flavor
Mastering Cacio e Pepe lies in balancing simplicity with technique.
First, blooming the black pepper in butter (or oil) allows the spice’s aroma to fully develop and infuse the dish, creating its signature peppery punch.
Using freshly cracked coarse black pepper rather than pre-ground ensures bold flavor and texture.
The key to a silky, glossy sauce is gradually adding finely grated Pecorino Romano cheese and starchy pasta water while tossing vigorously—this combination prevents clumping and gives the sauce its creamy consistency without cream.
Avoid overheating the cheese, as high heat can cause it to seize and become grainy.
Opting for bucatini or another hollow pasta shape is traditional because it holds the sauce beautifully inside its tubes, but any long pasta will work.
Lastly, always serve this dish immediately for the best texture and flavor experience.
Serving Suggestions to Elevate Meals
Cacio e Pepe shines as a simple yet luxurious dish on its own, but it pairs wonderfully with a variety of sides and additions.
For a light meal, serve it alongside a crisp green salad dressed with lemon vinaigrette to add brightness and cut through the richness.
Roasted or sautéed vegetables like asparagus, broccoli, or Brussels sprouts also complement the peppery, cheesy flavors.
For heartier dinners, grilled chicken or pan-seared fish make excellent protein partners.
Garnishing with a little extra Pecorino and a fresh crack of black pepper just before serving enhances both presentation and taste.
Because this dish is rich and creamy, pairing it with a crisp white wine such as Pinot Grigio or Sauvignon Blanc can provide a refreshing contrast.
Storage Tips for Freshness and Quality
Since Cacio e Pepe is best enjoyed fresh, it’s ideal to eat it right after cooking.
However, if you have leftovers, store them in an airtight container in the refrigerator for up to two days.
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or broth to revive the sauce’s creaminess without drying it out.
Avoid microwaving, as it can cause the cheese sauce to separate and the pasta to become rubbery.
If you plan to meal prep, consider cooking the pasta separately and making the sauce fresh when ready to serve.
This approach helps maintain the perfect texture and flavor.
Frequently Asked Questions About Cacio e Pepe
1. Can I use other types of cheese?
Pecorino Romano is traditional for its sharp, salty flavor, but you can substitute with Parmigiano-Reggiano or a mix of both. Keep in mind, the flavor profile and saltiness may change.
2. Is butter necessary for the sauce?
Butter adds richness and helps bloom the pepper, but it’s optional. You can skip it and rely on starchy pasta water alone for a more authentic, dairy-light version.
3. What if I don’t have bucatini pasta?
Any long pasta like spaghetti, linguine, or even thicker pastas like rigatoni work well. Adjust cooking times accordingly to maintain al dente texture.
4. How do I prevent the sauce from clumping?
Gradually add cheese and reserved pasta water while tossing vigorously. This emulsifies the sauce and keeps it smooth. Avoid adding cheese directly to very hot pans.
5. Can I make this recipe vegan or dairy-free?
Traditional Cacio e Pepe relies on cheese and butter, but vegan versions use nutritional yeast, vegan butter, and plant-based cheese alternatives. The texture and flavor will differ but can still be delicious.
This recipe is inspired by gimmesomeoven and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.