Cacio e Pepe Recipe

Introduction

Cacio e pepe is a classic Italian pasta dish featuring a simple yet flavorful combination of cheese and pepper. This quick recipe uses minimal ingredients to create a creamy, peppery sauce that perfectly coats every strand of pasta. It’s an elegant dinner you can make in under 20 minutes.

Ingredients

• 200g bucatini or spaghetti
• 25g butter
• 2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
• 50g pecorino or parmesan, finely grated

Instructions

1. Step 1: Cook the pasta in salted boiling water for 2 minutes less than the package instructions suggest. This ensures it will finish cooking in the sauce.
2. Step 2: While the pasta cooks, melt the butter in a medium frying pan over low heat. Add the ground black pepper and toast it gently for a few minutes to release its aroma.
3. Step 3: Drain the pasta, reserving 200ml of the pasta water. Add the pasta and 100ml of the reserved water to the pan with the butter and pepper. Toss briefly to combine.
4. Step 4: Evenly scatter the grated cheese over the pasta, but do not stir. Let it sit for about 30 seconds to allow the cheese to melt gently.
5. Step 5: Once melted, toss and stir the pasta well to create a smooth, shiny sauce. Add a splash more pasta water if needed to loosen the sauce and ensure every strand is coated.
6. Step 6: Serve immediately with an extra grating of black pepper on top for added flavor.

Tips & Variations

• Use freshly grated pecorino or parmesan for the best texture and flavor.
• Toast the black pepper carefully to avoid burning; this enhances its fragrance.
• If you don’t have bucatini, spaghetti or another long pasta works just as well.
• For a richer sauce, you can substitute half the butter with olive oil, but traditional cacio e pepe uses butter.

Storage

Cacio e pepe is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan over low heat with a splash of pasta water to loosen the sauce and keep it creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-ground black pepper instead of whole peppercorns?

Yes, you can use pre-ground black pepper, but freshly ground or cracked peppercorns offer a stronger, more aromatic flavor that makes the dish more authentic and delicious.

Why shouldn’t I stir the cheese right away?

Allowing the cheese to melt for about 30 seconds before stirring prevents it from clumping or becoming stringy. This technique helps create a silky, smooth sauce that coats the pasta evenly.

Cacio e Pepe Recipe

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A classic Italian pasta dish featuring bucatini or spaghetti tossed in a creamy, peppery sauce made from butter, freshly ground black pepper, and finely grated pecorino or parmesan cheese. This quick and simple recipe delivers rich flavors and a silky texture, perfect for a comforting meal in under 20 minutes.

• Author: Isabella
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 200g bucatini or spaghetti

Sauce

• 25g butter
• 2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
• 50g pecorino or parmesan, finely grated

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package instructions, ensuring it remains slightly firm (al dente).
2. Toast the Pepper: While the pasta cooks, gently melt the butter in a medium frying pan over low heat. Add the freshly ground black pepper and toast it in the melted butter for a few minutes to release its aroma and flavor.
3. Drain Pasta and Reserve Water: Drain the pasta, reserving 200ml of the cooking water. This starchy water will help create the sauce.
4. Combine Pasta and Sauce: Add the drained pasta and 100ml of the reserved pasta water to the pan with butter and toasted pepper. Toss briefly to combine all the flavors.
5. Add Cheese and Melt: Evenly scatter the finely grated pecorino or parmesan over the pasta, but resist stirring immediately. Allow the cheese to melt for 30 seconds to prevent clumping or stringiness.
6. Mix and Adjust Sauce: Once the cheese has melted, toss and stir the pasta well to create a smooth, shiny sauce. If needed, add a splash more pasta water to loosen the sauce and ensure the pasta is evenly coated.
7. Serve: Serve immediately, garnished with an additional grating of black pepper for extra flavor and aroma.

Notes

• Use freshly ground black pepper for the best flavor and aroma.
• Do not stir the cheese immediately after adding; letting it melt first ensures a creamy texture.
• Reserve some pasta water as it helps emulsify the sauce, making it silky.
• This dish is best served immediately to enjoy the creamy sauce at its best.
• Pecorino cheese provides a sharper flavor while parmesan offers a milder taste, choose according to preference.

Keywords: Cacio e pepe, Italian pasta, bucatini recipe, black pepper pasta, easy Italian dinner, creamy pasta sauce