I love and adore the simplicity and rich flavor of Cacio e Pepe! The signature peppery sauce is made with butter, Parmesan cheese, Pecorino Romano, and, of course, plenty of black pepper. While I have easily found myself spending upwards of twenty bucks a plate on this signature Italian entree at restaurants, now I can make several portions of it at home for a fraction of the cost! Made with a short list of simple ingredients, I love whipping up this budget-friendly recipe.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
Cacio e Pepe translates directly to “cheese and pepper.” I love how simple and straightforward that is. Tender fusilli pasta is tossed with a homemade sauce that’s creamy, cheesy, and speckled with plenty of coarsely ground black pepper. This pasta dish has a creamy texture, with a rich flavor that packs a punch. The Pecorino is sharp and tangy, while the black pepper adds a smoky kind of spiciness that I can’t get enough of. It’s simple, yet it really covers the whole palette.
What’s in This Cacio e Pepe Recipe?
- Pasta: Cacio e Pepe is traditionally made with bucatini or spaghetti, but you can use any pasta shape you like! I chose fusilli. Make this recipe gluten-free by using your favorite gluten-free pasta!
- Butter: While it’s not a traditional ingredient, unsalted butter helps to bring out the flavor of the fresh pepper, and it makes the sauce creamier. While I prefer unsalted butter, you can also use salted butter.
- Pepper: Use freshly ground coarse black pepper for the best flavor. I don’t recommend fine pre-ground pepper–it just won’t taste as good!
- Cheese: I’m using a mixture of Parmesan and Pecorino Romano for a blend of flavors, but you can use all of one or the other if you prefer.
Tips for Success
- For best results, purchase wedges of cheese and grate them on a microplane or the smallest side of a box grater. You will need about 2 ounces of Parmesan and 1¼ ounces of Pecorino.
- Toss the pasta and cheese with plenty of starchy pasta water to insulate the cheese and help it melt more easily.
- Use low heat and toss constantly to avoid a clumpy sauce.
- To insulate the cheese even better, feel free to mix everything in a double boiler instead!
How to Store and Reheat
While I highly recommend enjoying Cacio e Pepe on the day it is made, you can store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen up the sauce. I do not recommend freezing Cacio e Pepe.
Serving Suggestions
This Cacio e Pepe lends itself well to adding in some veggies, like steamed broccoli or peas (just toss them in at the end) or some sautéed or grilled chicken, shrimp, or pancetta– yum! I love to serve this classic dish with simple sides, like garlic bread and chicken Caesar salad.
Cacio e Pepe Recipe
Ingredients
- 8 ounces dry fusilli pasta (½ box)
- 3 tablespoons unsalted butter (⅜ stick)
- 1 teaspoon freshly ground black pepper plus more for serving
- ¾ cup freshly grated Parmesan cheese plus more for serving
- ½ cup freshly grated Pecorino Romano cheese plus more for serving
Instructions
- Bring a large pot or Dutch oven filled with water to a boil. Add in a generous amount of salt and stir.
- Stir in the pasta and, 2 minutes before it is al dente, reserve 1 cup of the pasta water.8 ounces dry fusilli pasta
- Drain the pasta and set aside.
- In a large sauté pan, melt the butter over medium heat. Add in the pepper and cook until fragrant and toasted, about 1 minute.3 tablespoons unsalted butter, 1 teaspoon freshly ground black pepper
- Add in ½ cup of the pasta water and bring to a boil. Add in the pasta and toss to coat.
- Turn the heat down to low and add in the cheeses. Toss the pasta continually until the cheese is melted. If the mixture seems too thick, add in more pasta water, a little at a time to thin.¾ cup freshly grated Parmesan cheese, ½ cup freshly grated Pecorino Romano cheese
- Serve topped generously with more cheese and pepper, if desired.
Video
Becky’s Tips
- Make it spicier by adding a pinch of crushed red pepper flakes.
- Grate some fresh lemon zest over top to lighten up the sauce.
- Add some texture by topping it with toasted breadcrumbs.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Cacio e Pepe Step by Step
Boil the Pasta: Bring a large pot or Dutch oven filled with water to a boil. Add in a generous amount of salt and stir. Stir in 8 ounces of fusilli pasta and, 2 minutes before it is al dente, reserve 1 cup of the pasta water. Drain the pasta and set aside.
Toast the Pepper: In a large sauté pan, melt 3 tablespoons of unsalted butter over medium heat. Add in 1 teaspoon of freshly ground pepper and cook until fragrant and toasted, about 1 minute.
Melt the Cheeses: Add in ½ cup of the pasta water and bring to a boil. Add in the pasta and toss to coat. Turn the heat down to low and add in ¾ cup of freshly grated Parmesan cheese and ½ cup of freshly grated Pecorino Romano cheese. Toss the pasta continually until the cheese is melted. If the mixture seems too thick, add in more pasta water, a little at a time to thin. Serve topped generously with more cheese and pepper, if desired.
Really quick and easy and adaptable