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Cacio e Pepe – The Classic Italian Pasta Recipe

Cacio e Pepe is a timeless Roman dish that proves simplicity is perfection. Made with just pasta, Pecorino Romano, black pepper, and butter, this recipe creates a creamy, cheesy sauce that clings to every strand of spaghetti. In under 30 minutes, you can enjoy a restaurant-worthy meal right at home. Whether you’re craving a quick weeknight dinner or an elegant pasta dish to impress guests, this authentic recipe delivers rich flavor with minimal ingredients.

Ingredients

• 12 ounces spaghetti or long pasta
• 4 ounces Pecorino Romano, plus extra for garnish
• 1 ½ teaspoons finely ground black pepper
• 3 tablespoons butter

Instructions

1. Bring a shallow pot of salted water to a boil. Use just enough water to cover the pasta so it becomes starchy while cooking.
2. Finely grate the Pecorino Romano and mix it with the ground black pepper.
3. Cook pasta until al dente, then drain, reserving 1 ½ cups of the pasta water. Do not rinse the pasta.
4. In a pan, melt butter over low heat and whisk in 1/3 cup of pasta water until smooth, then remove from the heat.
5. Toss the hot pasta in the pan with the butter mixture. With the heat off, add the cheese mixture a few tablespoons at a time, tossing with tongs until melted. Add more pasta water as needed to create a creamy sauce.
6. Garnish with extra Pecorino Romano and parsley if desired. Serve immediately.

Serving and Storage Tips

• Best served immediately: Cacio e Pepe is at its creamiest when eaten fresh, right after tossing with cheese and pasta water.
• Pairing ideas: Serve with a crisp Caesar salad, roasted vegetables, or warm garlic bread for a complete Italian-inspired meal.
• Wine pairing: Enjoy with a light white wine like Pinot Grigio or a sparkling Prosecco to balance the richness.
• Storing leftovers: Store in an airtight container in the refrigerator for up to 2 days.
• Reheating tips: Add a splash of reserved pasta water, broth, or milk to loosen the sauce, then warm gently on the stovetop over low heat. Avoid microwaving as it can make the sauce clump.

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Variations

• Garlic Cacio e Pepe: Sauté minced garlic in butter before adding the pasta water for a subtle garlicky depth of flavor.
• Cacio e Pepe with Truffle Oil: Drizzle a little white or black truffle oil over the finished pasta for an elevated, gourmet twist.
• Vegetable-Packed Version: Stir in roasted broccoli, asparagus, or cherry tomatoes for color and nutrition.
• Cacio e Pepe Risotto: Use arborio rice instead of pasta, slowly adding broth and finishing with Pecorino Romano and black pepper for a creamy Italian risotto spin.
• Cacio e Pepe Carbonara Hybrid: Add crispy pancetta or guanciale and a whisked egg for a cross between Carbonara and Cacio e Pepe.
• Seafood Style: Toss in seared scallops, crab meat, or sautéed shrimp for a luxurious seafood pasta.
• Creamy Burrata Cacio e Pepe: Top the hot pasta with fresh burrata cheese just before serving for an extra creamy, indulgent finish.
• Nutty Variation: Add a sprinkle of toasted pine nuts or walnuts for crunch and a nutty balance to the cheese.
• Cacio e Pepe Alfredo Fusion: Blend in a little cream and Parmesan to make a rich Alfredo-style sauce with peppery notes.
• Cold Cacio e Pepe Pasta Salad: Chill cooked pasta, toss with Pecorino Romano, olive oil, and pepper for a summer-friendly pasta salad twist.
• Whole Wheat or Veggie Pasta: Swap traditional spaghetti for whole wheat pasta, chickpea pasta, or zucchini noodles for a healthier base.
• Cacio e Pepe Stuffed Gnocchi: Use gnocchi instead of pasta and toss in the cheesy-pepper sauce for pillowy bites of goodness.
• Cacio e Pepe Pizza: Spread a thin layer of Pecorino Romano, mozzarella, and cracked pepper over pizza dough for a unique spin on this classic dish.
• One-Pot Version: Cook the pasta directly in just enough water to absorb, then add cheese and pepper straight into the same pot for easier cleanup.
• Spicy Sausage Twist: Mix in slices of Italian sausage or chorizo to balance the creamy sauce with bold, savory flavor.
• Cacio e Pepe Soup: Make a cheesy, peppery broth with small pasta like ditalini for a comforting soup variation.

FAQs

1. What is the origin of Cacio e Pepe?
It’s a traditional Roman pasta dish that dates back centuries, made by shepherds with simple, shelf-stable ingredients.

2. Why should I use less water to cook the pasta?
Less water means the pasta water is starchier, which helps create the creamy sauce.

3. Can I make it without butter?
Yes, the authentic version doesn’t use butter, relying only on Pecorino Romano and pasta water.

4. What kind of pepper is best?
Freshly ground black pepper gives the best aroma and bold flavor.

5. Can I use pre-grated cheese?
It’s not recommended because it often contains anti-caking agents that prevent melting. Always grate cheese fresh.

6. Why does my cheese clump?
If the pan is too hot or cheese is added too quickly, it can clump. Add cheese gradually off the heat while tossing continuously.

7. Is this dish vegetarian?
Yes, if your Pecorino Romano is made without animal rennet. Otherwise, opt for a vegetarian-friendly Parmesan.

8. Can I prepare it ahead of time?
It’s best made fresh, but you can prep ingredients (grated cheese, ground pepper) ahead to speed up cooking.

9. How do I make the sauce smoother?
Finely grate the cheese and whisk continuously while adding hot pasta water to emulsify.

10. What can I serve with Cacio e Pepe?
Great pairings include roasted vegetables, bruschetta, or a light salad with olive oil and lemon dressing.

Cacio e Pepe is the perfect example of how simple ingredients can create extraordinary flavor. With its creamy cheese sauce, aromatic black pepper, and satisfying pasta base, this classic Italian dish is quick, easy, and always a crowd-pleaser. Keep this recipe in your rotation for weeknight dinners, dinner parties, or when you’re craving an authentic taste of Rome

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