I absolutely love this cheesy pepper spaghetti because it’s the ultimate comfort dish that takes me back to my Italian roots with every creamy, flavorful bite. Plus, it’s so simple and quick to whip up, making it the perfect cozy meal for a busy weeknight when I still want to treat myself to something deliciously homemade.
Cacio e Pepe is a straightforward Italian dish I love for its complex flavors. My favorite version of it uses spaghetti.
The cheese is Pecorino Romano, which is nutty and rich and perfect for this dish, compared to pasta, with a texture more like spaghetti. (Some of you may remember my 2017 post about preparing this dish with a small amount of butter; it was a version that worked out quite well for me.) The proportions of cheese and pepper are important, and so is the balance.
You want the dish to taste like pasta (also more al dente).
Ingredients
Noodles (spaghetti or tonnarelli): Italian staples that are both high in carbs and delicious.
Pecorino Romano cheese: Protein-rich, it lends a briny, zesty taste, and a creamy texture.
Black pepper: Contributes warmth and spice; magnifies other flavors; facilitates digestion.
Butter (optional): Adds richness and smoothness, improves mouthfeel, and deepens flavor.
Ingredient Quantities
- 200g pasta (spaghetti or tonnarelli)
- 1 cup finely grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- Salt for pasta water (to taste)
- 2 tablespoons unsalted butter (optional)
Instructions
1. Start with a large pot of salted water and bring it to a boil. Cook the pasta in the boiling water until it is almost al dente (it will finish cooking in the sauce). Reserve about 1 cup of pasta water, and then drain the pasta.
2. In a large, deep skillet or pan, over medium heat, toast the black pepper for 1-2 minutes, until it is fragrant.
3. If using unsalted butter, add it to the skillet with the black pepper and stir until it melts and becomes infused with the pepper.
4. Slowly incorporate 1/2 cup of the reserved pasta water into the skillet, while you bring it to a simmer.
5. Add the cooked spaghetti to the skillet and toss to combine with the pepper-infused butter and water.
6. Take the skillet off the heat and allow it to cool for about a minute, so the clumping of the cheese can be avoided.
7. Slowly introduce the finely grated Pecorino Romano to the pasta, tossing it to unify the dish and create a creamy sauce. For a creamier sauce, don’t hesitate to add in more of the reserved pasta water.
8. Season with more freshly cracked black pepper to taste.
9. Make certain that the sauce and cheese coat the pasta well and that no clumps of cheese lurk here and there.
10. Serve right away, with extra Pecorino Romano and black pepper for garnish if you want to.
Equipment Needed
1. Large pot
2. Skillet or deep pan
3. Stirring spoon or spatula
4. Measuring cups and spoons
5. Grater for cheese
6. Colander or strainer
7. Tongs or pasta fork
FAQ
- What type of pasta is best for Cacio e Pepe?The traditional choices of pasta are tonnarelli or spaghetti, which hold the creamy sauce well.
- Is butter necessary in Cacio e Pepe?Optional but traditional, butter is not required for the extra creaminess it can provide.
- Can I use Parmesan instead of Pecorino Romano?For its sharp, tangy flavor, Pecorino Romano is perfect, but in a pinch, you can use Parmesan. The taste will be less robust but will still work.
- How do I prevent the cheese from clumping?Make certain that the water for the pasta is at a temperature just below boiling when it comes time to blend, and be sure to grate the cheese to a fine consistency.
- How much salt should I add to the pasta water?The water should have the taste of seawater, so don’t be shy with the salt—about 1 tablespoon of salt per large pot of water (about 4 quarts) is a good starting point.
- Can I make Cacio e Pepe ahead of time?Enjoy the dish fresh because the sauce can thicken and lose its silky texture upon cooling.
- What if my sauce is too thick?Incorporate reserved pasta water, adding it gradually, to achieve the creamy consistency that you want.
Substitutions and Variations
Substitute spaghetti or tonnarelli with either bucatini or linguine for pasta.
In place of Pecorino Romano cheese, use one of the following: Parmesan cheese, Grana Padano cheese.
For freshly cracked black pepper: Use ground white pepper or a blend of colored peppercorns for a tamer taste.
If using unsalted butter (optional): Use olive oil or omit entirely for a more traditional dish.
Pro Tips
1. Use Freshly Cracked Pepper: For optimal flavor, freshly crack your black pepper using a mortar and pestle or a pepper mill just before toasting. This will enhance the dish’s aroma and provide a more robust taste compared to pre-ground pepper.
2. Cheese Preparation: Ensure that the Pecorino Romano cheese is very finely grated. This helps it melt smoothly into the sauce, preventing clumps, and creates a silky texture. You can use a microplane for best results.
3. Pasta Water Insight: The reserved pasta water is essential for achieving the right sauce consistency. It contains starch that helps bind the sauce to the pasta. Add it gradually to control the thickness and creaminess of the sauce.
4. Temperature Control: After adding the pasta to the skillet, remove it from the heat before incorporating the cheese. This helps prevent the cheese from seizing up and ensures a smooth and creamy sauce.
5. Butter Use: Although optional, using unsalted butter can add richness to your sauce. Make sure it’s softened to easily melt into the sauce, enhancing the flavor without overpowering the pepper and cheese.
Cacio E Pepe Recipe
My favorite Cacio E Pepe Recipe
Equipment Needed:
1. Large pot
2. Skillet or deep pan
3. Stirring spoon or spatula
4. Measuring cups and spoons
5. Grater for cheese
6. Colander or strainer
7. Tongs or pasta fork
Ingredients:
- 200g pasta (spaghetti or tonnarelli)
- 1 cup finely grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper
- Salt for pasta water (to taste)
- 2 tablespoons unsalted butter (optional)
Instructions:
1. Start with a large pot of salted water and bring it to a boil. Cook the pasta in the boiling water until it is almost al dente (it will finish cooking in the sauce). Reserve about 1 cup of pasta water, and then drain the pasta.
2. In a large, deep skillet or pan, over medium heat, toast the black pepper for 1-2 minutes, until it is fragrant.
3. If using unsalted butter, add it to the skillet with the black pepper and stir until it melts and becomes infused with the pepper.
4. Slowly incorporate 1/2 cup of the reserved pasta water into the skillet, while you bring it to a simmer.
5. Add the cooked spaghetti to the skillet and toss to combine with the pepper-infused butter and water.
6. Take the skillet off the heat and allow it to cool for about a minute, so the clumping of the cheese can be avoided.
7. Slowly introduce the finely grated Pecorino Romano to the pasta, tossing it to unify the dish and create a creamy sauce. For a creamier sauce, don’t hesitate to add in more of the reserved pasta water.
8. Season with more freshly cracked black pepper to taste.
9. Make certain that the sauce and cheese coat the pasta well and that no clumps of cheese lurk here and there.
10. Serve right away, with extra Pecorino Romano and black pepper for garnish if you want to.
