This dish uses just simple ingredients to achieve an incredible meal. There is a little bit of technique involved in this one to ensure you get a smooth and creamy sauce.
What is Cacio e Pepe?
This rustic recipe is an Italian favorite for its simple ingredients and creamy consistency. This is a dish I love to order in restaurants and while the ingredients are simple, the flavor is anything but. In this dish, a simple sauce is made from butter, cheese, and pepper with a little bit of the starchy pasta water. While many versions use olive oil (and even sometimes a bit of cream), I opt for butter.
Simple Ingredients
PASTA – Spaghetti, capellini or any long pasta is most commonly used! CHEESE Pecorino romano is the cheese listed in this recipe for its nutty and bright flavor. Parmesan or asiago will melt easily and evenly too. I find I get the best results if I finely shred the cheese on the small side of a cheese grater myself. Do not use pre-shredded or store grated cheeses in this recipe, they often have additives that affect how they melt.
Serve cacio e pepe with tossed salad and some cheesy garlic breadsticks!
How to Make Cacio e Pepe
Simply wholesome and unforgettable, Cacio e Pepe makes a perfect meal! This recipe can be a bit tricky. This recipe has simple ingredients but to be honest, can take a couple of times to get it just right (kind of like making a carbonara). There are many different methods used for making this recipe from Serious Eats’ two pan method to the addition of cream from Cooks Illustrated. I personally find cooking the butter with starchy water and then adding the pasta and finally mixing in the cheese works best. If the mixture is too hot, the cheese can seize up.
Prepare ALL ingredients before you begin. Work quickly to use the heat from the pasta (and pasta water) to melt the cheese. Heat pasta water and butter over low heat until smooth. Remove from the heat and before you begin adding the cheese a very little bit at a time while stirring. If the pasta water is too hot, it can cause the cheese to seize up.
Cacio e pepe is all about the pasta, so cooking it properly is key. Do NOT overcook. This recipe needs really starchy pasta water so cook in just enough water to cover the pasta. The sauce clings best to unrinsed pasta. Same goes for the pasta water, some of the pasta starch remains in the water, making it a perfect thickener for cacio e pepe. Prep ahead and be ready. Once the pasta is cooked, this dish comes together fast! We’ve had the best results in a non-stick pan.
Perfect Pasta Dishes
Creamy Tomato Pasta Bake – so easy to make Chicken Tetrazzini – freezer friendly Creamy Mushroom Tagliatelle – a crowd favorite Lemon Garlic Shrimp Fettuccine – ready in 20 minutes Fusilli with Meat Sauce – a one-pot meal
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