This authentic Cacio e Pepe recipe features simple ingredients like bucatini pasta, Pecorino Romano cheese, butter, and freshly ground black pepper to create a creamy, flavorful sauce. Perfect for a quick Italian dinner, this easy pasta dish highlights the perfect balance of cheesy and peppery flavors. Ideal for weeknight meals or special occasions, it requires minimal ingredients and delivers classic taste with rich texture.
Ingredients
- For the Pasta:
- 8 ounces uncooked pasta (recommended: bucatini)
- 2 tablespoons butter, divided into 1-tablespoon chunks*
- 1 teaspoon freshly ground coarse black pepper*
- 2 ounces finely grated Pecorino Romano cheese
Instructions
1. Prepare the Pasta Water:
- Fill a large stockpot halfway with water (about 3 quarts) and bring it to a rolling boil.
- Season generously with fine sea salt (about 2 tablespoons).
2. Bloom the Black Pepper:
- While the pasta water heats, melt the butter in a large sauté pan (preferably nonstick) over medium heat.
- Add the black pepper and let it cook for about 30 seconds to release its aroma. Turn off the heat and remove the pan from the burner if using an electric stove.
3. Cook the Pasta:
- Add the pasta to the boiling water and cook until just barely al dente, stirring occasionally.
4. Combine Pasta and Sauce:
- Use tongs to transfer the cooked pasta directly to the sauté pan with the butter and black pepper.
- Add 1/3 cup of the starchy pasta water to the pan and toss the pasta to combine.
- Sprinkle in half of the grated Pecorino Romano cheese and toss to coat.
- Add the remaining cheese and continue tossing, adding more pasta water in small increments if needed, until the cheese forms a smooth, glossy sauce that evenly coats the pasta.
5. Serve Immediately:
- Plate the pasta and garnish with an extra twist of black pepper or more Pecorino Romano if desired. Serve hot for the best texture and flavor.
Why You’ll Love This Recipe
- Minimal Ingredients: With just a handful of pantry staples, this recipe delivers bold and authentic flavors.
- Quick and Simple: Perfect for busy weeknights, it comes together in under 20 minutes.
- Classic Italian Comfort Food: A timeless recipe with rich, cheesy, and peppery notes.
- Customizable: Easy to adapt to your taste preferences or dietary needs.
Tips
- Choose the Right Cheese: Use freshly grated Pecorino Romano for the best flavor and smooth sauce consistency.
- Don’t Overcook the Pasta: Slightly undercook it, as it will continue to cook while being tossed in the sauce.
- Pasta Water is Key: The starchy water helps bind the cheese and butter into a creamy sauce. Reserve extra water in case you need to adjust the sauce.
- Use Fresh Pepper: Freshly ground black pepper makes a significant difference in taste and aroma.
Variations and Substitutions
- Different Pasta: Swap bucatini with spaghetti, fettuccine, or rigatoni based on your preference.
- Butter-Free Option: Use olive oil instead of butter for a lighter, dairy-free version.
- Cheese Alternatives: Substitute Pecorino Romano with Parmesan if needed, though the flavor will be milder.
- Add Protein: Include cooked shrimp, crispy pancetta, or grilled chicken for a heartier meal.
FAQs
Q: Can I make this recipe gluten-free?
A: Yes, use your favorite gluten-free pasta and ensure the other ingredients are gluten-free.
Q: What if my sauce turns clumpy?
A: Gradually add pasta water and toss vigorously to smooth out the sauce. Avoid overheating, as high heat can cause clumping.
Q: Can I reheat leftovers?
A: Cacio e Pepe is best enjoyed fresh, but you can gently reheat leftovers in a pan with a splash of water or broth to loosen the sauce.
Q: Is Parmesan the same as Pecorino Romano?
A: While both are hard cheeses, Pecorino Romano is saltier and tangier, making it ideal for Cacio e Pepe.
Serving
- Pair with a simple green salad or roasted vegetables for a complete meal.
- Serve with crusty bread to scoop up the cheesy sauce.
- Accompany with a glass of crisp white wine or sparkling water with lemon.
Suggestions
- Add a pinch of red chili flakes for a spicy twist.
- Garnish with fresh parsley or basil for a pop of color.
- Use a microplane grater for the cheese to achieve the perfect texture for melting into the sauce.
Enjoy this timeless Italian classic! Let me know if you need further refinements.
Cacio e Pepe
Ingredients
For the Pasta:
8 ounces uncooked pasta (recommended: bucatini)
2 tablespoons butter, divided into 1-tablespoon chunks*
1 teaspoon freshly ground coarse black pepper*
2 ounces finely grated Pecorino Romano cheese
Directions
- Prepare the Pasta Water:
- Fill a large stockpot halfway with water (about 3 quarts) and bring it to a rolling boil.
- Season generously with fine sea salt (about 2 tablespoons).
- Bloom the Black Pepper:
- While the pasta water heats, melt the butter in a large sauté pan (preferably nonstick) over medium heat.
- Add the black pepper and let it cook for about 30 seconds to release its aroma. Turn off the heat and remove the pan from the burner if using an electric stove.
- Cook the Pasta:
- Add the pasta to the boiling water and cook until just barely al dente, stirring occasionally.
- Combine Pasta and Sauce:
- Use tongs to transfer the cooked pasta directly to the sauté pan with the butter and black pepper.
- Add 1/3 cup of the starchy pasta water to the pan and toss the pasta to combine.
- Sprinkle in half of the grated Pecorino Romano cheese and toss to coat.
- Add the remaining cheese and continue tossing, adding more pasta water in small increments if needed, until the cheese forms a smooth, glossy sauce that evenly coats the pasta.
- Serve Immediately:
- Plate the pasta and garnish with an extra twist of black pepper or more Pecorino Romano if desired. Serve hot for the best texture and flavor.
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