Cacio e Pepe is a classic Italian take on noodles and cheese with only five ingredients! Easy peasy weeknight dinner for the whole family!
Course Main Course
Cuisine Italian
Keyword Cacio e Pepe, easy pasta recipes, vegetarian pasta recipes
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 6servings
Calories 454kcal
Author Kathleen
Ingredients
12ouncesspaghetti
6tablespoonsunsalted butter, cubed and divided
2teaspoonsfresh cracked pepper
1 1/2cupsfinely grated Parmesan
2/3cupPecorino
Garnish (optional)
2tablespoonsparsley, chopped
Instructions
Cook spaghetti (12 ounces) in well-salted water according to package instructions. Cook just to al dente. Before draining reserve 2 cups of pasta water.
In a large heavy skillet, over medium heat, melt 2 tablespoons butter. Stir in pepper (2 teaspoons), and cook, for about 45 seconds. Add spaghetti stirring to coat with pepper butter.
Reduce heat and add Parmesan (1 1/2 cups) and Pecorino (2/3 cup), tossing the pasta with tongs to coat evenly until the cheese is melted.
Gradually add 1 1/2 cups reserved pasta water to the skillet, adding just enough so the pasta isn't soupy. Bring to a simmer, continuing to toss with tongs, so the pasta doesn't become a solid block. Toss in the remaining butter.
Add more pasta water if the pasta seems dry, tossing constantly. The sauce will thicken and absorb as it continues to simmer and sit so add more pasta water accordingly. Transfer to the warm serving dish, sprinkle with parsley and serve.
Notes
Cheese, please! Both parmesan and pecorino? They’re both Italian cheeses — can they really be that different? Yes! The major difference is that parmesan is made from cow’s milk while pecorino is from sheep. That and other differences bring two completely different flavors to this dish!
Butter: While my recipe is much richer and fully rounded with true butter, don’t substitute margarine.
Pepper: Pepper is one of the stars of this dish, after the cheese! But what kind of peppercorn is best? There’s been a wave of love for pink peppercorns lately, and while they do bring a different flavor profile to dishes, they aren’t actually peppercorns at all! Pink peppercorns are much more delicate than the hearty, flavorful black peppercorns, so I recommend sticking with the original for this dish.
Pasta picks: I recommend using traditional spaghetti noodles for my recipe, but feel free to experiment with other types of pasta! But if you use thicker noodles, like fettuccine, you will have to alter the cooking time.