4-Ingredient Cacio e Pepe (A True Classic!)

Ever tried the classic Italian dish Cacio e Pepe? It’s a simple yet incredibly satisfying meal that's perfect for those days when you want something delicious without too much fuss. The name literally translates to "cheese and pepper," which are the stars of the show.

To make Cacio e Pepe, all you need is some good-quality pasta (like spaghetti or bucatini), Pecorino Romano cheese, and a generous amount of freshly ground black pepper. The magic happens as you blend the starchy pasta water with the cheese, creating a creamy, velvety sauce that beautifully coats each strand of pasta.

It's comfort food at its finest — warm, cheesy, and with just the right kick from the pepper. Perfect for a cozy night in or a quick meal that impresses. Give it a try and see why it’s a beloved classic in Italian cuisine!

What is cacio e pepe?

Cacio e Pepe is one of those delightfully simple, yet utterly satisfying dishes that comes straight from the heart of Italian cuisine. Its name literally translates to "cheese and pepper," which are the stars of the show. This traditional pasta dish hails from Rome and is known for its creamy, cheesy sauce with a bold kick from freshly cracked black pepper.

The magic of Cacio e Pepe lies in its simplicity. The ingredients are few—typically just pasta, Pecorino Romano cheese, black pepper, and a bit of the starchy pasta water to bring it all together. The result is a comfortingly creamy pasta that's packed with flavor, yet incredibly easy to whip up. Whether you're a seasoned chef or a kitchen newbie, Cacio e Pepe is a go-to recipe that promises to impress with minimal effort. So, if you're in the mood for a taste of Italy that comforts and delights, give Cacio e Pepe a try!

Why you’ll love this cacio e pepe recipe

If you're in the mood for a cozy, comforting dish that feels like a warm hug, then you're going to adore this Cacio e Pepe recipe! Here’s why it’s bound to become a favorite in your kitchen:

1. Simplicity at Its Best: With just a few ingredients—pasta, Pecorino Romano cheese, black pepper, and a splash of pasta water—you can whip up a culinary masterpiece. The beauty of Cacio e Pepe lies in its simplicity, letting each element shine.

2. Quick and Easy: In the time it takes to boil pasta, you can have this dish on the table. It’s perfect for those busy weeknights when you want something quick yet satisfying.

3. Elegantly Comforting: There’s something incredibly comforting about the creamy, cheesy sauce that clings to each strand of pasta. It’s elegant in its minimalism, proving that you don’t need a long list of ingredients to make a dish special.

4. Versatile: While delicious on its own, Cacio e Pepe also makes a wonderful base for adding extras. Whether it's a sprinkle of truffle, a handful of peas, or some crispy bacon, you can easily customize it to suit your taste or whatever you have on hand.

5. Crowd-Pleaser: This recipe is a guaranteed hit among both kids and adults. Its creamy texture and peppery kick make it a universal favorite that's sure to please any palate.

So, grab your pasta pot and get ready to fall in love with this timeless, cheesy delight. Your new go-to for comfort food is just a few stirs away!

The ingredients you will need to make cacio e pepe

Pasta: Spaghetti or bucatini are the two pasta shapes most often traditionally used when making cacio e pepe, but this recipe will work with just about any pasta shape you happen to have on hand. We recommend using bronze-cut pasta since the rougher edges will help the cacio e pepe sauce better adhere to the pasta.

Pecorino Romano: This aged sheep’s cheese is always traditionally used in Roman pasta. Its salty, grassy, earthy flavor is absolutely delicious in cacio e pepe.

Butter: While this Cacio e Pepe calls for butter, you can omit it to create an authentic Cacio e Pepe. Instead, toast your black pepper in an empty pan for 30 seconds until fragrant then add the starchy pasta water and stir until everything comes to a simmer and continue with the rest of the recipe.

Black pepper: It’s very important to use freshly ground black pepper to give this recipe optimum flavor. We prefer our cacio e pepe heavy on the “pepe” (black pepper), but know that many people are sensitive to black pepper, so please feel free to use however much you prefer to taste.

Pasta water: The salted water in which you boil your pasta is a key ingredient in this recipe. The boiling hot, starchy water helps to melt the pecorino cheese, forming a creamy, emulsified sauce.

How to make the perfect cacio e pepe

1. Salt and Boil the Water

Start by bringing a large pot of water to a rolling boil — don't forget to add a generous pinch of salt! This is crucial as it’s the only seasoning your pasta gets before the cheese and pepper.

2. Cook the Pasta

Add your pasta and cook it al dente according to the package instructions. Remember, the pasta will continue to cook a bit after you've drained it, so keeping it slightly firm is key.

3. Save Some Pasta Water

Before you drain the pasta, save about a cup of the pasta water. This starchy liquid is the secret to creating that silky, smooth sauce that clings to your pasta beautifully.

4. Melt the Butter and Add the Pepper

While the pasta cooks, heat a large pan over medium heat and melt the butter. Add the pepper and cook for a few minutes.

5. Combine Pasta and Pepper

Once the butter has melted, reduce the heat and add about 3/4 cup of the reserved pasta water. Then, transfer the drained pasta directly into the pan. Toss everything together briskly — the water will help the pepper stick to the pasta instead of just sitting on top.

6. Add the Cheese

Remove the pan from the heat to ensure your cheese doesn’t clump. Gradually sprinkle in the grated Pecorino Romano while continuously tossing the pasta. The cheese should melt into the pasta water, creating a creamy sauce. If the sauce seems too thick, add a bit more pasta water until you achieve your desired consistency.

7. Serve Immediately

Cacio e pepe should be eaten fresh off the stove. Serve it hot, topped with an extra sprinkle of Pecorino and a few more grinds of black pepper for good measure.

Top tips

Preparation

• Grate the pecorino as finely as possible. A microplane is the best tool for this job. The grated cheese should be light and airy, not densely packed.

• Use more pepper than you think you should. Pepper is central to cacio e pepe so it needs to shine. Use at least 2 teaspoons and toast before grinding to bring out the pepper’s spicy and fruity notes. Whatever you do, don’t use ground pepper from a shaker or canister, as it won’t be nearly as fragrant or potent.

Cooking - Be sure to reserve the pasta water. When you boil pasta, the water becomes starchy and salty, which is perfect for helping sauces cling to the pasta better. Adding a little of this water back to your sauce helps to thicken it and makes it stick to the pasta more effectively, ensuring every bite is as delicious as can be. Plus, it helps to smooth out the sauce and gives it that silky, restaurant-quality texture.

Serving - Serve immediately! Cacio e pepe must be eaten hot. No matter how creamy you manage to get your sauce, it will stiffen as it cools. So: Mix, serve, enjoy!

Storage

Fridge - Cacio e Pepe is not a pasta that holds up great to storing and reheating, so we do not recommend making a ton of leftovers if you can help it. If you have leftovers, though, you can store them safely in the refrigerator in an airtight container for 2-3 days.

Freezer - We do not recommend freezing cacio e pepe.

Reheating

• To reheat, place pasta on the stovetop over low heat.

Substitutions and additions

• You can use either salted or unsalted butter.

• Spaghetti and bucatini are the best cuts of pasta to use for this dish, but any cut you have on hand will work as well.

What to serve with cacio e pepe

Cacio e pepe may be simple, but it’s rich. If you’re serving it as the main course, you can round it out with a salad, simply dressed with good olive oil and wine vinegar. Or serve it with broccoli or zucchini dressed with a squeeze of lemon juice, flaky salt, and olive oil.

Cacio e Pepe: FAQ

How do I pronounce “cacio e pepe?”

"Cacio e pepe" might look a bit tricky at first, but it's pretty simple to pronounce. You say it as "KAH-chee-oh eh PEH-peh." This classic Italian pasta dish literally means "cheese and pepper," and it's as delicious as it sounds!

What does “cacio e pepe” mean?

“Cacio e pepe” is Italian for "cheese and pepper," which are the star ingredients of this delicious pasta dish. It's a simple, yet incredibly tasty, recipe from Roman cuisine that combines pasta (usually spaghetti or tonnarelli) with a sauce made from Pecorino Romano cheese and lots of freshly ground black pepper. Super comforting and perfect for when you want a quick meal that feels gourmet!

Where did cacio e pepe originate?

Cacio e pepe originated in Rome, where it was traditionally made by shepherds who appreciated its hearty and minimal ingredients. They carried dried pasta, aged pecorino cheese, and black pepper with them, which could easily withstand the long periods away from home. These ingredients came together to create a dish that has been savored for generations and continues to be a staple in Roman cuisine.

How do I prevent the cheese from clumping or sticking to the pan?

Making cacio e pepe can sometimes feel a bit tricky, especially when it comes to getting that cheese to play nice and not clump up. Here are a few tips to keep your cheese smooth and your dish delicious:

1. Use the right cheese: Start with a good quality Pecorino Romano. It's traditionally used in cacio e pepe and melts better compared to other cheeses.

2. Grate it finely: Make sure your cheese is finely grated. The finer the cheese, the more easily it will melt into your sauce.

3. Save that pasta water: The starchy pasta water is the secret to a silky sauce. Make sure to save a good amount before you drain your pasta. It’s what you’ll use to mix with your cheese and pepper to create a smooth, creamy sauce.

4. Temperature control: Keep your pan warm, but not too hot when adding the cheese. If the pan is too hot, the cheese will seize up and clump. Remove the pan from the heat when you add the cheese and pasta water mixture.

5. Add pasta water gradually: Add just a little pasta water at a time to your cheese and pepper mixture. Stir continuously as you pour it slowly. This helps the cheese to melt gradually and emulsify with the water without clumping.

6. Keep stirring: Don’t stop stirring until your cheese is fully melted and coated the pasta evenly. This continuous motion helps prevent the cheese from sticking to the bottom of the pan and clumping.

Does cacio e pepe have cream in it?

Traditional Cacio e Pepe doesn't actually include cream. It's a beautifully simple dish made with just a few key ingredients: pasta, Pecorino Romano cheese, and plenty of freshly cracked black pepper. The creamy texture comes from the cheese melted with the heat of the pasta, mixed with a little bit of the pasta cooking water to create a smooth, velvety sauce.

Can I make this dish ahead of time?

Making cacio e pepe ahead of time can be a bit tricky since it's best enjoyed fresh to really savor that creamy, cheesy sauce and perfectly cooked pasta. However, if you're pressed for time, you can pre-grate your cheese and measure out your ingredients so that everything is ready to go. When it's time to eat, just cook the pasta and whip up the sauce – it only takes a few minutes! This way, you'll get the best flavor and texture from your dish.

4-Ingredient Cacio E Pepe (A True Classic!)

• 1 (1-pound) package DeLallo Spaghetti
• 3 tablespoons butter
• 1 1/2 cups DeLallo Imported Italian Granino Cheese Wedge, DeLallo Pecorino Romano, or DeLallo Imported Italian Parmigiano Reggiano
• 2 teaspoons freshly ground black pepper

Directions

1. Bring 5 quarts of salted water to a boil. Once boiling, add pasta and cook according to package instructions. Drain, reserving 2 cups of pasta water.
2. Meanwhile, melt butter in a large saucepan on low heat. Stir in black pepper.
3. Toss hot cooked pasta in the pan with pepper butter to coat. Continuing to cook on low heat, stir in cheese. Add pasta water a little at a time as needed to make sauce smoother and creamier.
4. Serve immediately.

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