Cacio e Pepe Recipe

Course: Dinner, pasta

Cuisine: Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: bowls

Calories: 414kcal

Author: Becky Hardin

Cacio e Pepe translates directly to "cheese and pepper," which only begins to describe the delightful simplicity of this classic dish! Tender fusilli pasta is tossed with a homemade sauce that's creamy, cheesy, and speckled with plenty of coarsely ground black pepper.

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Ingredients

8 ounces dry fusilli pasta ½ box
3 tablespoons unsalted butter ⅜ stick
1 teaspoon coarsely ground black pepper plus more for serving
¾ cup freshly grated Parmesan cheese plus more for serving
½ cup freshly grated Pecorino Romano cheese plus more for serving

Instructions

Bring a large pot or Dutch oven filled with water to a boil. Add in a generous amount of salt and stir.
Stir in the pasta and, 2 minutes before it is al dente, reserve 1 cup of the pasta water.
8 ounces dry fusilli pasta
Drain the pasta and set aside.
In a large sauté pan, melt the butter over medium heat. Add in the pepper and cook until fragrant and toasted, about 1 minute.
3 tablespoons unsalted butter, 1 teaspoon coarsely ground black pepper
Add in ½ cup of the pasta water and bring to a boil. Add in the pasta and toss to coat.
Turn the heat down to low and add in the cheeses. Toss the pasta continually until the cheese is melted. If the mixture seems too thick, add in more pasta water, a little at a time to thin.
¾ cup freshly grated Parmesan cheese, ½ cup freshly grated Pecorino Romano cheese
Serve topped generously with more cheese and pepper, if desired.

Video

Notes

You can use all Parmesan or all Pecorino Romano cheese if you prefer.
Make this recipe gluten free by using your favorite gluten-free pasta!
While I prefer unsalted butter, you can also use salted butter.
Toss in some steamed broccoli or peas for an extra boost of veggies.
Add protein in the form of sautéed or grilled chicken, shrimp, or pancetta.
Make it spicier by adding a pinch of crushed red pepper flakes.
Add some texture by topping it with toasted breadcrumbs.
Grate some fresh lemon zest over top to lighten up the sauce.
For best results, purchase wedges of cheese and grate them on a microplane or the smallest side of a box grater. You will need about 2 ounces of Parmesan and 1¼ ounces of Pecorino.
Use freshly-ground black pepper for the best taste.
Toss the pasta and cheese with plenty of starchy pasta water to insulate the cheese and help it melt more easily.
To insulate the cheese even better, feel free to mix everything in a double boiler instead!

Storage: Store cacio e pepe in an airtight container in the refrigerator for up to 3 days.

Nutrition