The Best Cacio e Pepe Recipe
This classic Roman pasta is creamy, peppery, and incredibly simple! Ready in under 20 minutes with just a handful of ingredients.
Equipment
- Large Pot
- Colander
- Skillet or Large Pan
- Grater
- Wooden spoon or tongs
Ingredients
- 8 ounces spaghetti or bucatini
- 1 teaspoon salt for pasta water
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon freshly-cracked coarse black pepper approximately 50 turns
- 1 1/2 cups finely freshly-grated Pecorino Romano not Parmesan
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the spaghetti or bucatini and cook according to the package instructions until al dente.
- Before draining the pasta, reserve about 1 cup of the starchy pasta water to help create a creamy sauce.
- In a large skillet over medium heat, melt the unsalted butter and olive oil together. Allow them to blend for a minute until fragrant.
- Add the freshly cracked black pepper to the skillet. Toast it for about 30 seconds to release its flavor.
- Add the drained pasta directly into the skillet with the butter and pepper mixture. Toss to coat the pasta evenly.
- Sprinkle in the finely grated Pecorino Romano cheese and mix thoroughly. Slowly add reserved pasta water a little at a time until you achieve a creamy consistency.
- Serve hot, garnished with additional Pecorino Romano and extra black pepper if desired. Enjoy your delicious The Best Cacio e Pepe Recipe!
Notes
- Use freshly cracked black pepper and freshly grated Pecorino Romano for the best flavor and texture.
- Reserve pasta water carefully to create the creamy sauce without clumping.
- Do not overcook pasta; al dente texture is essential for this dish.
- Try vegan substitutions like vegan butter and cheese alternatives to make it plant-based.
- Store leftovers in an airtight container in the fridge for up to 2 days, reheating with a splash of pasta water.