Cacio e Pepe is a simple and incredibly easy meal, but yet, so special! With just pasta, cheese, and black pepper, this classic dish proves that minimal ingredients can create maximum flavor. It’s creamy, salty, and peppery in all the best ways, perfect alongside a batch of Homemade Breadsticks for soaking up every bit of that silky sauce.
Why You’ll Love This Recipe
Cacio e Pepe is comfort food at its most elegant. It is quick enough for a weeknight meal but impressive enough for company. You only need five ingredients, and the secret to its luxurious sauce lies in the starchy pasta water, which helps the cheese melt perfectly into a glossy, peppery coating.
Tips for the Best Cacio e Pepe
- Use finely grated cheese: A microplane or fine grater makes all the difference for a smooth, lump-free sauce.
- Don’t skip the toasting step: Briefly toasting the black pepper enhances its aroma and adds depth to the dish.
- Work off the heat: Removing the skillet from the burner before adding the cheese helps prevent clumping and ensures a creamy consistency.
- Reserve pasta water: It’s the key to adjusting your sauce to just the right texture.
Serving Ideas
Serve with cheesy garlic bread, roasted asparagus, or a crisp Caesar salad for a full Italian-inspired meal.
Storage and Reheating
Cacio e Pepe is best enjoyed right away, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or milk to loosen the sauce.
Cacio e Pepe
Ingredients
- 8 ounces spaghetti
- 2 teaspoons coarsely ground black pepper, plus more for garnish
- 2 tablespoons extra virgin olive oil
- 2 cups finely grated Pecorino Romano cheese, plus more for garnish
Instructions
- Bring a medium pot of salted water to a boil. Use less water than usual, just enough to cook the pasta, so the pasta water is extra starchy.
- Add the spaghetti and cook until al dente according to the package instructions. Reserve about 1½ cups of pasta water before the pasta is finished cooking. Do not drain the pasta.
- In the final 2 minutes of pasta cooking, place a nonstick skillet over medium heat. Add the black pepper and toast it for 30 seconds to 1 minute, stirring frequently, until fragrant. Be careful not to let it burn.
- Add the olive oil and about ½ cup of the reserved pasta water to the skillet. Stir to combine, letting the flavors blend.
- Using tongs, transfer the cooked spaghetti directly into the skillet. Stir well to coat the noodles in the peppery oil mixture. Cook for about 2 minutes, stirring constantly, to let more starch release from the pasta.
- Remove the skillet from heat and let it cool for 30 seconds. This step helps prevent the cheese from clumping or separating.
- Working in small batches, sprinkle in the finely grated Pecorino Romano cheese while stirring continuously. Stir gently but constantly until the cheese melts and forms a creamy sauce. If the sauce is too thick or clumpy, gradually add more reserved pasta water, ¼ cup at a time, until it reaches your desired consistency.
- Taste and adjust with kosher salt if needed. Serve immediately, topped with more Pecorino Romano cheese and a pinch of freshly ground black pepper.
This recipe was inspired by the Cacio e Pepe recipe found on iamhomesteader.com.
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