Cacio e Pepe
Ingredients
- 8 ozuncooked pasta (i recommend bucatini
- 2 tbspbutter
diced into 1-tablespoon chunks
- 1 tspfreshly-ground coarse black pepper
- 2 ozfinely-grated pecorino-romano cheese
Directions
- 1
Fill a large stockpot about halfway full of water (roughly 3 quarts) and bring it to a rolling boil. Generously season the water with fine sea salt (about 2 tablespoons).
- 2
Meanwhile, as the pasta water heats, melt the butter in a large sauté pan (preferably nonstick) over medium heat. Add the pepper and let it cook for 30 seconds, then turn off the heat. If you have an electric stove, you’ll want to remove the pan from the hot burner entirely.
- 3
Add the pasta to the boiling water and cook, stirring occasionally, until it is just barely al dente.
- 4
Use tongs* to quickly transfer the pasta directly to the sauté pan with the melted butter and pepper. Add 1/3 cup of the starchy pasta water to the pan and toss the pasta briefly to combine. Add in half of the cheese and toss the pasta briefly to coat. Add in the remaining half of the cheese and continue tossing the pasta, adding in a few extra tablespoons of starchy pasta water if needed to thin out the sauce, until the cheese is melted and forms a smooth and glossy sauce.
- 5
Serve the pasta immediately, garnished with an extra twist of black pepper and/or extra Pecorino if desired. This pasta is definitely best served hot out of the pan, so please enjoy it right away!
Cacio e Pepe
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About this Recipe
Craving a deeply satisfying, classic Italian pasta dish that's surprisingly easy to master? This Cacio e Pepe recipe delivers the ultimate comfort with minimal effort, bringing authentic Roman flavors right to your table.
This recipe stands out for its elegant simplicity, achieving profound flavor with just four core ingredients: pasta, butter, freshly-ground black pepper, and rich Pecorino Romano cheese. The careful balance of these components, especially the assertive bite of the pepper and the salty tang of the cheese, creates a truly authentic experience without any fuss. It's a testament to how incredible simple, high-quality ingredients can be when brought together thoughtfully.
You can expect a deceptively simple yet deeply satisfying pasta dish, where the richness of butter and the sharp, salty punch of Pecorino Romano cheese are perfectly balanced by a generous amount of freshly-ground black pepper. The sauce clings beautifully to the pasta, creating a creamy coating that’s both comforting and bright, making each bite an exploration of classic Italian flavors. The pasta itself will be perfectly coated, offering a delightful texture that complements the luxurious sauce. This dish is pure, unadulterated pasta perfection.
This Cacio e Pepe recipe is inherently flexible for your choice of pasta. While bucatini is highly recommended for its delightful chew and ability to hold the creamy sauce, feel free to use other long pasta shapes you love. The recipe is also easily scalable; you can double the recipe to use a full package of pasta for a larger crowd or heartier meal.
Serve this Cacio e Pepe as a standalone star, perfect for a quick weeknight dinner, or as an elegant first course for a special occasion. Its rich, bold flavors pair wonderfully with a simple green salad.