Description
Cacio e Pepe is a classic Italian pasta dish from Rome, celebrated for its simplicity and rich, creamy flavor. Combining al dente bucatini pasta with a peppery butter sauce and a blend of Parmesan and Pecorino Romano cheeses, this recipe takes just 20 minutes to prepare and yields six satisfying servings. It’s an elegant yet easy meal perfect for busy weeknights or impressing guests with minimal ingredients.
Ingredients
For the Pasta
- 2 tablespoons kosher salt
- 12 ounces bucatini pasta (can substitute with spaghetti)
For the Sauce
- 5 tablespoons unsalted butter
- 1 1/2 teaspoons freshly ground black pepper
- 3/4 cup freshly grated Parmesan cheese
- 3/4 cup freshly grated Pecorino Romano cheese
Optional Garnish
- Extra grated Parmesan or Pecorino cheese for serving
Instructions
- Boil the Pasta: Bring a large pot of water to a rolling boil, then add the kosher salt. Once salted, add the pasta and cook according to package instructions until al dente, being careful not to overcook.
- Prepare the Pepper Butter Sauce: When the pasta is about halfway done, melt the unsalted butter in a large skillet over medium-high heat. Add the freshly ground black pepper and stir, cooking for about 2 minutes to let the pepper infuse into the butter.
- Add Pasta Water: Pour in 1/2 cup of reserved pasta water and bring the mixture to a simmer. Stir and cook for 1 minute to develop the sauce.
- Combine Pasta and Cheese: Before draining the pasta, reserve an additional 1/2 cup of pasta water. Drain the pasta using a colander and immediately add it to the skillet with the butter and pepper sauce (heat off). Add both grated Parmesan and Pecorino Romano cheeses. Using tongs, toss the pasta vigorously to melt the cheese and coat the noodles evenly.
- Finish Cooking and Serve: Add the remaining 1/2 cup of reserved pasta water and turn the heat to low. Cook for 1 minute while tossing gently until the sauce combines fully with the pasta. Transfer to plates or bowls, garnish with extra grated cheese if desired, and serve immediately.
Notes
- Use freshly ground black pepper for the best flavor and aroma.
- Reserve pasta water before draining to achieve a creamy, silky sauce consistency.
- Bucatini pasta is preferred for its hollow center, but spaghetti can be used as a substitute.
- Do not overcook the pasta; al dente texture is crucial for the best dish.
- Mix the cheese off heat initially to prevent clumping and ensure a smooth sauce.
