Cacio e Pepe
A classic Italian pasta dish made with just four simple ingredients, Cacio e Pepe delivers rich, creamy textures and bold peppery flavor. Ready in 30 minutes, it’s perfect for quick, comforting meals.
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.
