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An ultra creamy pasta without cream? It’s possible with this authentic Cacio e Pepe recipe! Just a few ingredients and you’re on your way to one of the easiest and most delicious pasta dishes ever!
Table of Contents
Why I Love This Recipe
Cacio e Pepe is a simple, rustic “cheese and pepper” pasta. It’s incredibly creamy and can hold its own next to Alfredo any day of the week.
Its minimalist simplicity is what makes this dish so popular. It takes minutes to prepare, and serving with a copycat Olive Garden Salad and some garlic bread makes for a complete meal you can make from scratch, even on those busy weeknights.
It’s similar to the way we make our One Pot Mac and Cheese, but it’s even easier to make. It’s classy and elegant in its simplicity, making it a great date night or dinner party meal.
How To Make Cacio e Pepe
- Boil water with a generous amount of salt. Before draining, scoop out and save a ladleful of the past cooking water. Drain the pasta into a colander and set aside.
- Melt butter in the pot, and as it begins to melt add hot pasta, black pepper, and some of the reserved pasta water.
- Start tossing in some of the cheese. Work quickly so it will melt properly and to avoid clumps. As you toss it together, the cheese will melt and with the water will create a sauce.
- Serve with extra Parmesan, fresh minced parsley, and fresh cracked black pepper garnish.
Storage
This pasta dish is at its best when enjoyed immediately. However it is possible to refrigerate or even freeze and reheat with good results.
Storing leftovers: Place cooled pasta in an airtight container and refrigerate for up to 3-4 days. The sauce will thicken. Reheat in a skillet on the stove over medium heat. Add a splash of water to help loosen up the sauce.
Freezing: I do not recommend freezing as the texture of the pasta and sauce will change drastically when thawed.
Expert Tips to Avoid Clumping
The most important component of this dish is speed. If the pasta cools too quickly, the cheese won’t melt and will begin to clump instead. There are a couple of tricks to help this method work though.
- Use a wide pan for cooking, like a skillet with high sides. This will concentrate the starch in the pasta water.
- Add some of the pasta water to the cheese in a separate bowl for a few minutes before the pasta is finished cooking. Whisk together, then add to the finished pasta, stirring like crazy to get it all mixed together well.
Want More Pasta?
If you love pasta as much as we do, you’ve got to try some of our other favorites:
- Penne Pasta Primavera
- Authentic Pasta Carbonara
- Million Dollar Spaghetti
- Chicken Spaghetti
- Creamy Chicken Pesto Pasta
Cacio e Pepe Recipe
Ingredients
- 1 pound bucatini or spaghetti
- 1 tablespoon salt
- 3 tablespoons unsalted butter
- 1 1/2 cups Pecorino Romano cheese freshly and finely grated, about 4-5 ounces
- 1 cup reserved pasta water
- 1 tablespoon black pepper or more to taste
Instructions
- Boil 4 quarts of water in a large pot. Once boiling, add 1 tablespoon of salt and the pasta. Cook pasta to al dente according to package directions. Towards the end, reserve a cup of pasta water and set it aside.
- Drain the pasta using a large colander and set it aside. Place the pot back on the stove but keep the heat turned off. Add butter and as it starts to melt, add the pasta, cheese, black pepper and ½ cup of the pasta water. Working quickly to avoid clumping, toss the pasta with tongs to coat and melt the cheese. Add more pasta water as desired to form your sauce.
- Serve immediately, garnished with more cheese and black pepper. Add fresh minced parsley for color, if desired.
