Cacio e Pepe Recipe

Cacio e Pepe Recipe is a traditional dish from Rome which consists of pecorino Romano, freshly cracked black pepper and starchy pasta water; the sauce is an emulsion since the cheese, water and starch come together to form a smooth coating and it is normally prepared using spaghetti or tonnarelli.

Why You’ll Love This Recipe

•Ready in about 20 minutes
•Only three core ingredients
•Silky sauce with no cream
•Bold flavour from toasted pepper and sharp cheese
•Technique that helps prevent clumping
•Budget-friendly and made from pantry staples

Cacio e Pepe Recipe (Creamy, Peppery & Ready in 20 Minutes)

Make creamy cacio e pepe with just pasta, pecorino Romano and black pepper. A simple cheese paste method for a smooth, clump-free sauce in 20 minutes..

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

Ingredients

• •12 oz 340 g spaghetti or tonnarelli
• •1 1/2 cups about 4 oz / 115 g finely grated pecorino Romano, plus more for serving
• •2 teaspoons freshly cracked black pepper or to taste
• •1 to 1 1/2 cups starchy pasta cooking water
• •Kosher salt for the pasta water (use little; the cheese is salty)
• Optional: use 2 tablespoons of unsalted butter to increase stability 1/4 cup of grated Parmigiano-Reggiano to tame the sharpness, and some lemon zest to finish off the dish.

Method

 

Step-by-Step Instructions

First, boil the pasta

1. By bringing about 3 quarts of water to the boil, using a little less water than normal so that the water will be starchier, and then season it with a little salt before cooking the pasta for 2 minutes less than the time suggested on the package.

Fry the pepper.

1. While the pasta is cooking, fry the pepper in a large dry skillet over medium heat for 1 to 2 minutes until it is fragrant.

Cool the water

1. In which the pasta is cooking. Take out approximately one cup of the hot water and leave it for a minute or two; water that is too hot causes the cheese to clump.

Prepare the cheese

1. Paste by placing the grated pecorino into a bowl and then adding the slightly cooled water a little at a time until the mixture becomes a smooth and thick paste similar to frosting.

Mix the pasta

1. And the pepper together, then use tongs to transfer the pasta into the pepper skillet, adding 1/2 cup of the pasta water. Cook it over medium heat for one minute while stirring.

Put in the cheese

1. Then remove the pan from the heat and stir the cheese paste in vigorously for 1 to 2 minutes, adding small quantities of pasta water until the sauce has become creamy and shiny.
2. Serve immediately, divide the food between warm plates and add some more pecorino and pepper; the sauce thickens quickly.

Tips for the Best Cacio e Pepe

1. Grate the cheese to a very fine texture. Fine shreds melt more quickly and more smoothly.
2. •It is best to avoid using pre-grated cheese since the anti-caking agents present can cause the sauce to become grainy.
3. Reduce the amount of water when cooking the pasta since more starch will result in a creamier sauce.
4. Remove the pan from the heat, since overheated cheese tends to clump.
5. Shake it vigorously since movement aids the emulsification of the sauce.
6. Heat the plates since the sauce cools and thickens quickly.
7. Write down the type of cheese you used and whether you added butter.

What to Serve with Cacio e Pepe

1. A green salad accompanied by lemon dressing, together with roasted vegetables or grilled chicken, is a good combination. Crusty bread and a glass of dry white wine go well with it as well.

Easy Variations

1. •To make the sauce more forgiving, add two tablespoons of butter to the pepper.
2. •Parmesan blend: use the same amount of pecorino and Parmigiano-Reggiano for a milder, nuttier taste.
3. •Lemon: add some lemon zest.
4. •When using mushrooms, add the sautéed mushrooms on top.
5. For more protein, serve the dish with grilled chicken or shrimp.
6. If you’re using gluten-free spaghetti, be sure to keep some of the pasta water as it can be less starchy.

Storage and Reheating

1. Cacio e pepe is most enjoyable when eaten fresh; leftovers can be stored in a sealed container in the refrigerator for a maximum of two days, but the sauce should not be frozen since it will separate. To reheat it, do so gently in a skillet over low heat by adding a little water and stirring continuously; do not use the microwave as it may make the sauce oily.

Frequently Asked Questions

Why does my cacio e pepe have lumps in it?

1. Perhaps the pan was too hot, or the water was too hot, or the cheese was grated in a coarse manner. Remove the pan from the heat and use a cheese that has been finely grated, making it into a paste.

May I substitute Parmesan for pecorino?

1. Yes, but the taste will be less strong and more nutty. A mixture would be suitable.

Which pasta is best?

1. Spaghetti is the most commonly chosen one. Tonnarelli and bucatini will also do.

Does cacio e pepe include butter?

1. Although some cooks do add a little, traditional recipes do not.
2. For the amount of pepper, use two teaspoons and then modify it according to your taste; the dish should have a peppery flavour.

Notes

Cacio e pepe demonstrates how powerful a small number of ingredients can be when the method is correct—you should toast the pepper, cool the water and make a cheese paste. Have you tried it? Please leave a comment and let us know how your sauce worked out.