Cacio E Pepe
Cacio e Pepe (pronounced kaa-chee-ow ee peh-pay) is probably the easiest pasta dish you could ever make. Despite its fancy name, Cacio e Pepe is only made with 4 ingredients and takes 20 minutes – no joke! It’s stupidly easy to make, and if you’re like me and can eat salty parm by the fistful, you’re going to love this recipe. You only need some good ‘ol pecorino and parmesan cheese, your favorite type of pasta (I use spaghetti, but you can use whatever), and a generous dash of freshly ground black pepper. The secret to a truly amazing Cacio e Pepe? The starchy pasta water people usually toss out.
We haven’t jetted off to Rome… yet! But I’m already dreaming about sitting at a quaint little trattoria, ordering plate after plate of Cacio e Pepe pasta. It’s become my go-to comfort dish for those days when my to-do list is a mile long, and I don’t feel like cooking (which, let’s be honest, is more often than not), and we just can’t get enough of its tangy, cheesy, and peppery goodness.
Now, I’ve seen recipes for Cacio e Pepe get fancy with butter, heavy cream, olive oil, or even cornstarch gel 🤢. But me? I like to stick to the basics. I cook the pasta in one pot and use another to bring the sauce to life, adding a bit of the pasta water. This keeps everything smooth and creamy, avoiding that dreaded sticky, clumpy disaster. Trust me, there’s nothing sadder than a sauce gone wrong! But get this Cacio e Pepe right, and you’ve got yourself a piece of Rome, any day of the week.
Cacio E Pepe Overview
Cuisine Inspiration: Italian
Number of Ingredients: 4
Total Cook Time: 20 minutes
Primary Cooking Method: Boiling and sautéing
Dietary Info: Vegetarian
Key Flavor: Cheesy and peppery
Skill Level: Beginner
Notable mentions
- Simplicity at Its Best: One of the biggest wins with Cacio e Pepe is that it calls for ingredients you likely already have in your pantry. No need for a special trip to the grocery store!
Fancy Without the Fuss: Serving up something that sounds as gourmet as Cacio e Pepe but is actually easy to make? Total dinner party hack. It’s got that “I slaved over this” vibe without actually having to. - A Hit with the Whole Crew: Think of it as mac and cheese’s cooler, slightly more sophisticated cousin. Even the pickiest eaters can’t resist its cheesy goodness! And if your family’s not big on spice, just go easy on the pepper. It’s still gonna be a crowd-pleaser, promise.
- Versatile: Sure, this Cacio e Pepe recipe is amazing as is, but it’s also super forgiving if you wanna get creative (although, don’t tell the citizens of Rome I say this because I am sure they would strongly disagree!). It’s a great base for you to mix in whatever you’ve got hanging around in the fridge.
Ingredients to make Cacio E Pepe
- Pasta: Spaghetti is the usual pasta of choice for Cacio e Pepe because it soaks up all that cheesy, peppery sauce. But if you’re out of spaghetti noodles or have little ones who do better with penne, rotini, or fettuccine, then you can use what you’ve got on hand.
- Pecorino Cheese: This is where that bold, beautiful tang comes into play. Pecorino is all about bringing sharpness and a salty kick that really defines the Cacio e Pepe experience.
- Parmesan Cheese: Parmesan jumps in with its deep, nutty elegance. It’s like pecorino’s BFF, smoothing out the edges and adding complexity to our recipe. If you had to swap, you’d want a cheese that’s hard, aged, and ready to grate.
- Black Pepper: This is where you want to bust out the pepper mill and get cracking—literally. Freshly ground black pepper adds the perfect hit of heat and flavor that pre-ground pepper just can’t match.
How to make Cacio E Pepe
The most important tip I can give you for success with this pasta recipe is to shred your own cheese. If you do that then you will not have any issues with the sauce clumping up on you.
Step 1: Shred the cheese and cook the pasta
- Shred the pecorino cheese and parmesan cheese. Set aside.
- Boil a large pot of generously salted water and cook the spaghetti until al dente. Keep the water.
Step 2: make Cacio E Pepe
- In a large pan, toast the black pepper over medium heat until it’s aromatic.
- Pour the pasta water into the pan with the pepper, and stir in the pecorino and parmesan until the cheese starts to melt. It will get stringy at first. Just keep stirring.
- Pour an additional pasta water and stir until you get a smooth, creamy consistency.
- Grab the spaghetti.
- Add the spaghetti to the pan, tossing it well with the sauce.
- Serve the pasta with an extra sprinkle of both cheeses on top, and enjoy!
Popular substitutions & additions
- Turn Up the Heat: If you’re like me and think a little heat makes everything better, toss in some crushed red pepper flakes. It adds just the right amount of sizzle to your cheesy pasta.
- Protein Punch: Can we talk about bacon wrapped shrimp in spaghetti Cacio e Pepe? Because, yup, it’s as good as it sounds! Or, if you want something a bit simpler, grilled chicken is also great. Shredded lemon chicken is my go-to. It adds a fresh, zesty twist. And on days I’m feeling seafood, some flaked broiled cod, or broiled salmon never disappoints.
- Butter It Up: Try using butter in place of some of the pasta water for a richer, more decadent sauce with buttery undertones. Just melt it down and mix it in!
- Make It Gluten-Free: No need to miss out on this classic if you’re avoiding gluten. Simply swap in any kind of gluten-free pasta and you’re good to go. You’ve got options, so use your favorite one!
Tips for making the best cacio e pepe pasta
- Mind the Heat: Keep that flame at a medium when you’re melting the cheese into the sauce. Cranking up the heat might seem like a time-saver, but all it does is turn your dreamy cheese into a stringy mess that’s too stubborn to smooth out.
- Don’t Rinse the Pasta: Just… Don’t. Rinsing the pasta with cold water washes away the starchy goodness that makes the sauce cling to it.
- Use Freshly Shredded Cheese: Grab that cheese block and get shredding! Pre-shredded cheese often comes with anti-caking agents that can mess with the meltiness we’re after.
- Keep the Pasta Moving: Once you add your pasta to the pan with the sauce, don’t let it just sit there – keep things moving. A good toss or stir ensures every strand is evenly coated in that cheese and pepper deliciousness.
How to store & reheat Cacio E Pepe
To store any leftovers of this easy Cacio e Pepe, pop them in an airtight container and stash them in the fridge. Then, gently reheat on the stove over low heat. If the sauce isn’t creamy, add a tiny splash of warm water or melted butter to help the sauce get back to its creamy self.
How long will Cacio E Pepe last in the fridge?
Since the pasta is cooked al dente, it holds up like a champ in the fridge without turning into mush. You’ve got a solid 3-4 days to enjoy those leftovers.
Can I freeze spaghetti cacio e pepe?
I’d steer clear of freezing Cacio e Pepe. The cheese tends to get a bit lumpy when you try to reheat it, which can lead to a not-so-creamy texture. It’s best enjoyed fresh out of the stove or reheated from the fridge.
What to serve with Cacio E Pepe
- Simple Salad: A simple salad is like the best sidekick for Cacio e Pepe. Think fresh greens, a few of your go-to veggies, and a zesty dressing.
- Sautéed Veggies: I loooove sautéing some veggies to go on the side. Zucchini is my usual pick. Just a little garlic, a drizzle of olive oil, and you’ve got a colorful side that not only looks pretty but tastes amazing too.
- Crusty Bread: Who doesn’t love bread? In my house, grabbing a piece of warm, crusty bread to scoop up that cheesy sauce is a ritual. It’s all about getting every last bit of that deliciousness!
- A Glass of Good Wine: You can reach for a Chardonnay or a light Pinot Noir. They’ve got this way of making the meal feel a bit more special, even if it’s just a regular Tuesday night.
Frequently asked questions
My sauce is too runny. How can I fix it?
Add more cheese! The extra cheese will thicken up the sauce in no time. Just keep stirring until you reach that perfect, creamy consistency
What if I don’t have a cheese grater for fresh cheese?
Got a knife? Then you’re all set. While grated cheese melts more smoothly, you can finely chop your cheese into small pieces. They might take a tad longer to melt, but with enough stirring and a little patience, you’ll get there.
My cheese is clumping instead of melting. What happened?
This usually happens when the pan is too hot, or you didn’t heed my warning about using pre-shredded cheese and the caking agent is causing clumps. If you added the pre-shredded cheese, there is not fix. If the pan is too hot just remove the pan from the heat and keep stirring. You can also add a splash of pasta water to help smooth things out.
This Cacio e Pepe is bound to impress, from the very first twirl of the fork to the last bite. Who knew something as simple as cheese, pepper, and pasta could create such a tasty dish? I honestly just have to say a big thank you to Italy – their cuisine is amazing. Buon appetito!
More easy Dinner recipes:
- Baked Hamburgers
- Swiss Steak
- Baked Rigatoni
- Slow Cooker BBQ Chicken Thighs
- Cracker Barrel Meatloaf
- Slow Cooker Apricot Chicken
I want to hear from you! If you try this easy Cacio E Pepe recipe or any other of my easy recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!
Cacio e Pepe
Ingredients
- 2 lb spaghetti pasta
- 2 ½ cups shredded pecorino cheese
- 1 cup shredded parmesan cheese
- 1 ¼ to 2 tablespoon freshly ground black pepper to taste
Instructions
- Prepare your spaghetti according to the package directions, salting the water, only cook until al dente.
- Remove the pasta from the water with a pasta fork, sit it in a colander, and save the pasta water.
- In a large pan, toast the black pepper over medium heat until it's aromatic, about a minute. Pour ½ cup of the pasta cooking water into the pan with the pepper.
- Stir in 2 cups of pecorino and ¾ cup of parmesan until the cheese starts to melt. It will be stringy at first, just keep stirring.
- Pour an additional ½ cup of pasta water, stirring until you get a smooth, creamy consistency.
- Add the spaghetti to the pan, tossing it well with the sauce. Serve the pasta with an extra sprinkle of both cheeses on top, and enjoy!
Notes
- Mind the Heat: Keep that flame at a medium when you’re melting the cheese into the sauce. Cranking up the heat might seem like a time-saver, but all it does is turn your dreamy cheese into a stringy mess that’s too stubborn to smooth out.
- Don’t Rinse the Pasta: Just… Don’t. Rinsing the pasta with cold water washes away the starchy goodness that makes the sauce cling to it.
- Use Freshly Shredded Cheese: Grab that cheese block and get shredding! Pre-shredded cheese often comes with anti-caking agents that can mess with the meltiness we’re after.
- Keep the Pasta Moving: Once you add your pasta to the pan with the sauce, don’t let it just sit there – keep things moving. A good toss or stir ensures every strand is evenly coated in that cheese and pepper deliciousness.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
