CACIO E PEPE
Meet our fantastic Cacio e Pepe recipe – your new weeknight dinner hero! With only four ingredients, it’s a breeze to whip up, making it the ultimate choice for those busy evenings. Get ready for a dish that’s not just quick but also seriously indulgent, packing a ton of flavor in every bite. Say hello to delicious simplicity and make your weeknight dinners a joy!
WHAT IS CACIO E PEPE?
Cacio e Pepe, a delightful Roman pasta dish, literally translates to “cheese and pepper.” This uncomplicated yet flavorful creation features spaghetti, black pepper, and Pecorino Romano. And in our twist, a touch of butter adds an extra layer of indulgence!
CACIO E PEPE SAUCE
Ingredients you need:
- Pecorino Romano: I adore using a micro plane for grating cheese! Its fine grate ensures the cheese melts evenly into the dish. Explore our Cacio e Pepe Variations below for exciting alternatives to this cheesy goodness.
Pasta: I prefer to use Spaghetti, Bucatini, Linguini or Rigatoni for this pasta.
CACIO E PEPE VARIATIONS
- Pecorino Romano, an Italian sheep’s milk cheese, boasts a sharp, rich, nutty flavor, making it the ideal choice for this straightforward pasta dish. In case you don’t have it or can’t find it, Parmigiano-Reggiano serves as a totally acceptable alternative.
- Add a protein to the pasta like sautéed shrimp or grilled chicken.
- Make this recipe gluten free by swapping out your favorite gluten free pasta.
- TIPS AND TRICKS
- Creating this dish is a breeze, and we’re confident anyone can nail it! The only hiccup we’ve noticed is cheese clumping up during the tossing process. Fear not—adding warm pasta water is the solution! The starchy water works its magic, creating a creamy, saucy consistency that flawlessly coats the pasta.
- HOW TO REHEAT IN THE MICROWAVE
- Reviving your leftover pasta is a breeze! Just place it in a microwave-safe bowl, add a splash of water, and microwave for 45 seconds. Give it a stir and, if needed, microwave for another minute until fully warmed. Be cautious not to overheat, or you might dry out the pasta!
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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CACIO E PEPE
Ingredients
- 250 g pasta
- 1 cup pecorino romano cheese
- 2 tbsp cracked black pepper
- 1 tbsp olive oil
- 1/2 cup pasta water
Instructions
- Begin by bringing a generously salted pot of water to a rolling boil. Add the pasta and follow the instructions on the package for cooking time. Before draining, remember to save at least 1/2 cup of the pasta cooking water.
- Grate 1 cup of Pecorino Romano cheese.
- Heat a large pan over medium heat and sauté 3tsp of pepper in 1 Tbsp of olive oil for 1-2 minutes.
- Pour½ cup of pasta water into the pan and cook for an additional minute.
- Add the cooked pasta to the pan and stir to coat. Let it cook for 1 more minute, then turn off the heat.
- Gradually incorporate the grated cheese, stirring quickly to create a creamy sauce that thoroughly coats the pasta. If it’s too dry, add 1 Tbsp of pasta water at a time until you achieve the desired creamy consistency.
- Taste-test and adjust salt if needed.
- Serve immediately, garnishing with more pepper and Pecorino Romano. Enjoy your meal!