This Cacio e Pepe recipe makes the perfect creamy and cozy dish of this Roman classic Cheese and pepper pasta.!
There’s something intoxicating about this shallow bowl of steaming pasta smothered in a hearty, creamy sauce, black pepper and chewy chunks of pecorino cheese. Yes it is cheese and pepper, the famous Roman pasta that exploded around the world. Years ago on a trip to Rome, Italy we tasted a bowl that was so divine we never wanted it to end. Anthony Bourdain once said that Cacio e Pepe “could be the greatest thing in the history of the world”: and we tend to agree. It turns out that this pasta is more than easy to make at home: it has a short list of ingredients and it only takes a few minutes to prepare. Here is our version of this Italian classic!
What is cacio e pepe?
Cacio e Pepe is a Roman pasta dish that translates as “cheese and pepper” and refers to the simple sauce made with Pecorino Romano cheese and pepper. The sauce is made simply with hot pasta water and freshly grated cheese, which combine to create a delicious, creamy coating over the pasta. According to legend, the dish was invented by shepherds who needed a simple meal with basic ingredients that were easy to transport. The modern cacio e pepe was probably invented in the 18th century when eating pasta became popular in Rome.
Cacio e Pepe ingredients
Restaurants in Rome each have their own version of Cacio e Pepe, and we were lucky enough to try several (we prefer Roscioli’s version if you’re planning a trip!). Here’s what you need for this version of the classic:
- Spaghetti or bucatini pasta: Spaghetti is the most traditional. We also love the bucatini (pictured), which look like hollow spaghetti
- Pecorino Romano Cheese: This cured, salty cheese is flavored with Cacio e Pepe. There is absolutely no substitute for it! Try to buy it in bulk if you can (see below).
- Parmesan cheese: Using this more popular secondary cheese helps round out the flavors. Don’t want to buy two cheeses? Substitute more pecorino (it’s just as authentic).
- Butter: This extra ingredient helps the sauce come together.
- Black pepper: A generous helping of pepper completes the dish.
Tips for cooking pasta al dente
With Cacio e Pepe and every Italian pasta recipe, it is important Cook pasta to perfection al dente. Al dente means “until the bite” in Italian: tender pasta with a firm core. Overcooked pasta becomes rubbery and unappetizing. Interestingly, it also contains fewer nutrients and is less filling. How to cook pasta al dente:
- Set your timer for a few minutes Before the instructions on the package indicate this. Often the time stated on the noodle package will result in the noodles being overcooked. Start the taste test a few minutes before it says on the box.
- Look for a small white spot in the center. You want to catch it when there is a little white spot in the heart or when it disappears. Act fast: there is no cure for overcooked pasta!
Preparation of Cacio e Pepe (with creamy sauce)
The biggest problem you will have with a homemade cacio e pepe recipe? The sauce will be lumpy and round. The sauce is made with hot pasta water, and when you add the cheese and stir, it often puffs up with the spoon and pasta instead of integrating into a smooth sauce. Here are some ways to ensure a creamy sauce:
- Grate cheese fresh off the block instead of buying grated cheese. Buy Pecorino Romano and Parmesan in blocks and grate them yourself. Pre-shredded cheese can contain release agents and additives that can cause the cheese to stick rather than blend into a creamy sauce.
- Don’t drain the pasta: use tongs to drop them into the sauce. Any pasta water sticking to the pasta should be poured directly into the sauce.
- Add more cooking water and keep stirring. When it starts to clump, add the pasta water and keep stirring until the cheese is incorporated.
Serve with what
With such a simple pasta dish, you can be sober or elegant: either way! Here are some Italian side dishes for Cacio e Pepe:
What do you want to serve with it? Let us know in the comments below.
More Italian pasta recipes
Do you like good Italian pasta? We also! Here are some more great pasta recipes:
This cheese and pepper recipe is…
Vegetarian.
The description
This Cacio e Pepe recipe is the perfect creamy and cozy side dish to this classic “cheese and pepper” Roman pasta!
- 12 ounces Spaghetti or bucatini pasta
- 2 tablespoons Salted butter
- 2 teaspoons freshly ground black pepper
- 1 cup grated Pecorino Romano*
- ½ cup grated Parmesan cheese*
- Bring a pot of salted water to a boil and cook the pasta al dente (test a minute or two before package directions say). Do not drain the pasta and reserve 1 cup of pasta water.
- In a large saucepan, heat the butter over medium-high heat until it melts, then reduce the heat to low. Add black pepper, pecorino romano cheese and parmesan and 2 tablespoons hot water for the pasta. Stir until a thick paste forms, then remove from heat and wait for pasta to cook.
- As soon as the pasta is al dente, transfer it without draining it: use tongs to pour it into the pan with the pasta water sticking to the pasta. Add another ½ cup pasta water and reduce heat to low. Toss pasta with cheese batter until a thick sauce forms, about 2 minutes. When the cheese puffs up, add more pasta water and keep stirring. Sprinkle with additional grated pecorino cheese and serve hot.
Remarks
*If possible, buy pecorino romano and parmesan in blocks and grate yourself. Pre-shredded cheese can contain release agents and additives that can cause the cheese to stick rather than blend into a creamy sauce.
- Category: Dinner
- Method: Cook
- Kitchen: Italian
- Diet: vegetarian
Keywords: Cacio e Pepe, Recipe for Cacio e Pepe
