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.
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.
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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
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.
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.
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.
Authentic Cacio e Pepe Recipe
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.
burntapple
This is perfect when pairing with other recipes