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    Home » Main Dishes

    4 Ingredient Authentic Cacio e Pepe Recipe

    Published: Nov 14, 2021 · Modified: Aug 6, 2024 by burntapple · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    Cacio e Pepe, which translates to “cheese and pepper,” is a classic authentic cacio e pepe recipe that uses just four ingredients. This simple pasta meal comes together easily in minutes and is the perfect stand alone dish or pairs well as a side for chicken, steak or pork.

    A close-up of an authentic cacio e pepe recipe. The pasta is tossed in a creamy cheese sauce and topped with freshly grated cheese and pepper.

    Making an authentic Cacio e pepe recipe

    Cacio e pepe can be traced back to Central Italy, where shepherds needed simple yet sustaining meals that could be prepared with non-perishable ingredients.

    Over time, the pasta dish evolved and can be found in everything from dinner tables to high end restaurants. This dish is easy and simple to make, but requires using some high quality ingredients.

    Jump to:
    • Making an authentic Cacio e pepe recipe
    • Ingredients
    • Instructions
    • Substitutions
    • Storing
    • Variations
    • FAQ
    • Authentic Cacio e Pepe Recipe
    ingredients for a classic cacio e pepe include pasta, pecorino romano cheese, butter and pepper.

    Ingredients

    To make this dish you will need:

    • Pasta-tonnarelli, spaghetti, bucatini, or linguine.
    • Cheese-pecorino Romano cheese
    • Butter
    • Pepper

    Instructions

    • Cook pasta according to package directions. Drain the pasta, reserving 1 cup of the pasta water.
    • In a large saucepan, melt the butter. When the butter has melted, add the pepper.
    • Add the pasta water and bring mixture to a simmer. Add the pasta, reduce heat to low. Add in the cheese, stirring with tongs until cheese is melted. Once the cheese has melted, serve the pasta. Top with additional grated cheese and pepper if desired.

    Substitutions

    This recipe is a little more tough to make as an authentic cacio e pepe recipe. It can be a little tough to adapt it to certain dietary needs and preferences, but it can be done with some creativity!

    • Gluten free: Substitute gluten free pasta.
    • FODMAP: To make this recipe FODMAP friendly, you can substitute the butter for dairy free butter if needed.
    • Dairy free: This recipe can be substituted with dairy free parmesan cheese if needed.
    • Vegan: You can make this dish with plant based butter and by substituting plant based parmesan cheese.
    • Cheese: To stay authentic to the original recipe, it is best to serve this recipe with pecorino romano cheese. However, you can substitute parmesan or another hard cheese.

    Storing

    Cacio e Pepe is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat the pasta gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce. Be careful not to overheat, as the cheese can separate and become greasy.

    Variations

    If you don't want to use butter, you could use a variation by using a splash of olive oil instead. You can also use a different type of hard cheese in place of the pecorino Romano cheese.

    FAQ

    Why is Pecorino Romano cheese important for an authentic Cacio e Pepe recipe?

    Pecorino Romano is a hard, salty cheese made from sheep's milk, and it has a distinctive sharp and tangy flavor that is integral to the dish. While you can technically substitute with Parmesan or another hard cheese, the result won't be the same. Pecorino Romano's unique flavor and texture are what give Cacio e Pepe its authentic taste.

    What if my sauce turns out clumpy?

    If your sauce becomes clumpy, it’s likely due to adding the cheese while the pan was too hot. To avoid this, make sure to remove the skillet from the heat before adding the cheese, and add it gradually while tossing the pasta. If clumps still form, you can try adding a bit more hot pasta water and stirring vigorously to smooth out the sauce.

    Will my recipe turn out different if I use gluten free pasta?

    Yes, you can make Cacio e Pepe with gluten-free pasta. However, be aware that gluten-free pasta doesn't release as much starch into the cooking water, which can make it harder to achieve the same creamy sauce. You might need to use a little more pasta water or experiment with the amount of cheese to get the right consistency.

    A close-up of an authentic cacio e pepe recipe. The pasta is tossed in a creamy cheese sauce and topped with freshly grated cheese and pepper.

    Authentic Cacio e Pepe Recipe

    Traci Wennerholm
    The name sounds fancy but the words literally mean cheese and pepper. Ready in just minutes and needing only a few simple ingredients this authentic Cacio e pepe recipe comes together easily and is the perfect stand alone dish or pairs well as a side for chicken or other meats.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    0 minutes mins
    Total Time 20 minutes mins
    Course Main Course, Side Dish
    Cuisine Italian
    Servings 6 servings
    Calories 472 kcal

    Equipment

    • saucepan

    Ingredients
      

    • 12 ounces pasta tonnarelli, spaghetti, bucatini, or linguine
    • 6 tablespoons butter
    • 2 teaspoons fresh black pepper crushed
    • 2 ½ cups Pecorino Romano cheese

    Instructions
     

    • Cook the pasta according to the package directions until al dente. Before draining, reserve 1 cup of the pasta water, then drain the pasta.
    • In a large saucepan, melt the butter over medium heat. Once the butter is melted, add the freshly cracked pepper and sauté briefly until fragrant.
    • Pour in the reserved pasta water and bring the mixture to a simmer. Add the cooked pasta to the saucepan, then reduce the heat to low.
    • Gradually add the grated cheese, stirring with tongs until the cheese is fully melted and the sauce is smooth and creamy.
    • Serve the pasta immediately, topping with additional grated cheese and a sprinkle of pepper if desired.

    Notes

    Pasta is best served fresh but can be stored for up to two days. See notes in post for storing and substitutions. 

    Nutrition

    Calories: 472kcalCarbohydrates: 44gProtein: 21gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 73mgSodium: 593mgPotassium: 166mgFiber: 2gSugar: 2gVitamin A: 523IUCalcium: 459mgIron: 1mg
    Keyword authentic cacio e pepe recipe, cacio e pepe, cacio e pepe recipe, classic cacio e pepe
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    Comments

      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. burntapple

      August 06, 2024 at 10:29 am

      5 stars
      This is perfect when pairing with other recipes

      Reply

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