Cacio e Pepe

Growing up, pasta has always been a staple in my home, but there’s something truly special about the simplicity of Cacio e Pepe. It’s a dish that carries the weight of tradition, yet it feels so personal, so comforting. I remember the first time I tried it at an Italian restaurant. The rich, creamy sauce clung perfectly to the pasta, and the aroma of freshly ground black pepper filled the air. It was love at first bite!

This iconic Roman dish beautifully showcases the marriage of just a few ingredients—pasta, cheese, and pepper. On a chilly evening, when I want to wrap myself in something warm and satisfying, I turn to Cacio e Pepe. The process of making it is almost meditative, requiring attention but rewarding you with luscious flavors that dance on your palate. As I toss the pasta with the buttery sauce, I can’t help but feel a sense of achievement, knowing that something so simple can taste so divine.

Every bite of Cacio e Pepe takes me back to those warm family gatherings, where laughter filled the room and plates were shared generously. This dish reminds me that cooking is about connection, love, and the joy of sharing a meal with those we cherish. Whether it’s a weeknight dinner or a special occasion, Cacio e Pepe always has a place on my table, bringing people together. Let’s dive into how we can create this delightful dish at home!

Recipe Ingredients for Cacio e Pepe

When crafting the perfect Cacio e Pepe, it’s the quality of ingredients that makes all the difference. Each component plays a crucial role in achieving that authentic flavor. The use of bucatini or spaghetti as the pasta base, combined with the right cheeses, creates a symphony of taste. Here’s what you’ll need to create this magical dish:

• 2 tablespoons kosher salt – Essential for seasoning the pasta water.
• 12 ounces bucatini pasta (can use spaghetti) – This thick pasta holds the sauce beautifully.
• 5 tablespoons unsalted butter – Adds richness and a creamy texture to the sauce.
• 1 1/2 teaspoons freshly ground black pepper – The star seasoning that gives Cacio e Pepe its signature kick.
• 3/4 cup freshly grated Parmesan cheese – Offers a nutty, savory flavor.
• 3/4 cup freshly grated Pecorino Romano cheese – Enhances the salty, tangy elements of the dish.
• Extra grated cheese for serving, optional – Always a good idea for those who love cheese!

Recipe Steps for Cacio e Pepe

Making Cacio e Pepe is a delightful experience that’s both straightforward and rewarding. As you follow these steps, you’ll not only create a delicious meal but also gain confidence in your cooking skills. Let’s get started!

1. Begin by bringing a large pot of water to a boil. Once boiling, add the kosher salt. It should taste like the ocean. This step is crucial as it will flavor your pasta as it cooks.
2. Next, add the bucatini pasta to the boiling water, stirring gently. Cook until al dente, according to the package directions. You want the pasta to have a slight bite to it, as it will continue to cook in the sauce.
3. While the pasta cooks, heat a large skillet over medium-high heat. Add the unsalted butter and let it melt. Swirl it around the pan until it becomes bubbly and starts to foam, releasing a nutty aroma.
4. Add the freshly ground black pepper to the pan and stir continuously for about 2 minutes. This helps to toast the pepper and bring out its flavor, giving your sauce that perfect kick.
5. Pour in ½ cup of the reserved pasta water from the pot into the skillet, bringing it to a gentle simmer. This water will help to emulsify the sauce, creating that creamy texture.
6. After a minute of simmering, check the consistency of the sauce—it should be slightly thickened. Once the pasta is cooked, reserve another ½ cup of pasta water, then drain the pasta using a colander.
7. Add the drained bucatini directly into the skillet with the sauce. Turn off the heat. Toss the pasta using tongs, ensuring that every strand is coated in the buttery, peppery goodness.
8. Now, sprinkle in the Parmesan cheese and Pecorino Romano cheese, tossing continuously. The goal is to melt the cheese into the pasta, creating a rich, creamy sauce. If it seems too thick, you can add more reserved pasta water until you reach your desired consistency.
9. Finally, serve the Cacio e Pepe immediately in bowls or plates, garnishing with extra grated cheese if desired. Don’t forget that extra crack of black pepper on top for that final flourish!

Recipe Notes about Cacio e Pepe

There are always a few extra tips that can elevate your cooking experience. Here are some important notes to keep in mind while making Cacio e Pepe.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of water to revive the creaminess.
• Freezing: While it’s best enjoyed fresh, you can freeze Cacio e Pepe in a freezer-safe container. Thaw overnight in the fridge before reheating.
• Cheese Matters: Always use good quality cheese, preferably from a wedge rather than pre-packaged grated cheese.
• Variations: Feel free to add in seasonal vegetables or proteins to customize the dish to your liking.
• Serving Size: This recipe serves six comfortably but can easily be halved or doubled!

Pairing Suggestions for Cacio e Pepe

Serving Cacio e Pepe can be as delightful as making it! Here are some great pairing ideas:

• Garlic Bread: Serve warm, crusty garlic bread alongside your pasta for a perfect combination.
• Simple Salad: A light arugula or mixed greens salad drizzled with lemon vinaigrette complements the richness of the pasta.
• Occasions: Cacio e Pepe is ideal for weeknight dinners, cozy date nights, or as a comforting meal during the colder months.
• Wine Pairing: Pair with a crisp white wine, such as Pinot Grigio, to balance the flavors.
• Seasonal Touches: Consider adding seasonal veggies like asparagus or peas during the spring for a fresh twist.

FAQ

Conclusion

In conclusion, Cacio e Pepe is not just a dish; it’s a celebration of simple yet powerful flavors that come together in a delightful way. Every bite is a reminder of the beauty in simplicity and the love that goes into homemade cooking. I encourage you to give this recipe a try and experience the joy it brings to your table. You’ll find that it’s not just a meal, but a cherished experience.

Cacio e Pepe

The ultimate comfort food, Cacio e Pepe is an easy weeknight dinner that combines creamy cheese and pepper with perfectly cooked pasta. Simple yet spectacular, this dish is a must-try for any pasta lover!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 610

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons kosher salt
• 12 ounces bucatini pasta can use spaghetti
• 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
• Extra grated cheese for serving, optional

Equipment

• Skillet
• Large Pot
• Saucepan
• Mixing Bowl
• Grater
• Wooden Spoon

Method

 

1. Bring a large pot of water to a boil. Add the kosher salt and return to a rolling boil. Add the bucatini pasta and cook until al dente according to the package directions. Don’t overcook the pasta.
2. When the pasta is about halfway done cooking, start making the sauce. In a large skillet, melt the unsalted butter over medium-high heat. Add the black pepper and stir, cook for about 2 minutes.
3. Add ½ cup of the pasta water from the pasta pot and bring to a simmer. Stir and cook for 1 minute.
4. Before you drain the pasta, reserve ½ cup of the pasta water. Use a colander to drain the pasta. Add the pasta, Parmesan cheese, and Pecorino cheese to the skillet, make sure the heat is off. Using tongs, toss until the all of the cheese is melted and until all of the pasta noodles are well coated.
5. Add the remaining ½ cup of pasta water and turn the heat on low. Cook for 1 minute or until the water mixes into the pasta.
6. Transfer the pasta to plates or bowls and garnish with additional cheese, if desired. Serve immediately.

Notes

• If you are sensitive to black pepper or don’t care for it: You can reduce the amount. When we are making this dish for our boys, we usually do ¾ teaspoon of black pepper.
• Using bucatini: We love using bucatini for this recipe because it is thick and hearty. Spaghetti will work, but make sure you use GOOD cheese. Buy a wedge and freshly grate it yourself.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.