Cacio e Pepe is a simple Roman pasta dish that is easy to make and tastes absolutely heavenly. This cheesy peppery Italian pasta is a favorite for a reason.
We traveled to Rome to seek out the best recipe for Cacio e Pepe and have now brought it back to share with the masses. This recipe is as authentic as it comes, and is the perfect version of cacio e pepe to make at home. Don’t let its simplicity fool you, this pasta is absolutely delicious!
The translation of Cacio e Pepe literally means cheese and pepper. This pasta dish is incredibly simple, but packs a lot of rich flavor with pecorino Romano cheese and freshly ground pepper. It has a very rich and strong flavor due to the Pecorino Romano sharp cheese as well as the heavy amount of pepper. Warning: some might find this dish spicy.
Cheese Options:
This is a classic Roman dish, so you should use a hard cheese from the Roma region of Italy for the most authentic flavor. Pecorino Romano is the traditional choice. If you do not have Pecorino Romano available to you, grated Parmesan is an acceptable substitute, though not an authentic choice as it comes from the Parma region of Italy.
Pasta Options:
The traditional choice of pasta for Cacio e Pepe is tonnarelli pasta, a thick round long pasta similar to a thick spaghetti or bucatini. Since these are both similar in shape, they both make acceptable substitutes where tonnarelli is not available.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium low heat until warmed through with a scant amount of water to keep it from sticking together.
If you like this recipe, you may be interested in these other pasta recipes:
FAQs
But it is extremely hard to execute well because you need to control the heat. The cheese will become stringy if you heat up your pan too much (above 70 °C or 158 °F). I tested all the methods, so you do not need to! Cacio e Pepe is rare in restaurants because it is hard to serve warm without the corn starch trick.
How do I make sure cacio e pepe doesn't clump? ›
Don't overheat the sauce.
If you've ever had the cheese clump up or stick to the pan when making cacio e pepe (very common, but always such a tragedy!), it was likely due to the cheese being overheated. Be absolutely sure that the burner is turned off below the sauté pan with the melted butter.
Can I use parmesan instead of pecorino for cacio e pepe? ›
This results in water that beautifully emulsifies with the cheese and butter to create the extra creamy, rich sauce. The cheese: many recipes call for Pecorino Romano OR Parmesan but authentic Cacio e Pepe is always made with Pecorino Romano (it is literally in the name!) because it is 3X more flavorful! Flavor.
What is the secret to the creamiest cacio e pepe? ›
Tips for Making Cacio e Pepe
Let the pasta cool slightly—Ripping hot pasta plus finely shredded or grated cheese inevitably yields a clumpy sauce. Letting the pasta cool for 2 minutes before tossing ensures a perfectly creamy sauce.
Where did Anthony Bourdain have cacio e pepe? ›
In one infamous episode of No Reservations, Bourdain visited a secret restaurant (later revealed to be Ristorante Roma Sparita) where he enjoyed a cacio e pepe so delicious, he listed a handful of life experiences he would sacrifice in order to eat it again (namely, a Jefferson Airplane concert, some acid trips, ...
How to not mess up cacio e pepe? ›
Only use finely grated cheese
Go for finely grated cheese to get that smooth blend. Moreover, If you're not a fan of using all pecorino Romano? No worries! Instead mix it up by adding Parmigiano Reggiano in too – try 50/50 – for a bit of a twist.
How to get cacio e pepe right? ›
One of the secrets (there are many!) to a classic 3-ingredient cacio e pepe is starch. Getting a good amount of starch from the pasta water and pasta itself, via a process called risottare, is key to a creamy final sauce. It helps the sauce to not clump, and achieve that beautiful silky texture.
What pasta shape is best for cacio e pepe? ›
Spaghetti is the traditional pasta for cacio e pepe, but even Roman establishments now use popular shapes such as rigatoni, bucatini, and thick, square-cut noodles called tonnarelli. Use a good quality brand that cooks evenly and retains its al dente bite.
What makes cacio e pepe so good? ›
The sharp spice from black pepper and creamy tanginess from Pecorino Romano really are a match made in heaven. My cacio e pepe recipe adds butter as well to give the sauce a smooth, glossy texture, that can be hard to do otherwise with just pasta water and cheese.
How do you thicken cacio e pepe? ›
- Add a little more pasta water than you think you need (the pasta will continue to soak it up and the sauce will thicken on your plate).
Look no further than Chianti Classico for a classic red pairing. While most people associate this wine with flavorful meats like Florentine steak, the sharpness of the cacio e pepe holds its own and makes Chianti an unexpected accompaniment.
Is Grana Padano good for cacio e pepe? ›
Classic versions call for just pasta, salted water, freshly ground pepper, and Pecorino Romano, a Roman sheep's milk cheese. Ours tosses a bit of Grana Padano or Parmesan into the mix for a more rounded cheese flavor that melds warmth, nuttiness, and sharpness.
What is the best protein to eat with cacio e pepe? ›
Beef tenderloin, grilled or roasted to perfection, adds a touch of luxury to your Cacio e Pepe meal. The beef's robust, savory flavor complements the creamy pasta, and its tender, juicy texture offers a satisfying contrast to the al dente pasta.
What is a good substitute for cacio e pepe cheese? ›
Cacio e Pepe Variations
Pecorino Romano is a hard, Italian sheep's milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don't have it or can't find it Parmigiano-Reggiano is a totally acceptable alternative.
How is cacio e pepe supposed to taste? ›
The translation of Cacio e Pepe literally means cheese and pepper. This pasta dish is incredibly simple, but packs a lot of rich flavor with pecorino Romano cheese and freshly ground pepper. It has a very rich and strong flavor due to the Pecorino Romano sharp cheese as well as the heavy amount of pepper.
What is special about cacio e pepe? ›
But what makes cacio e pepe so special, you might ask? It's all in the technique. The key to a perfect cacio e pepe is getting the right consistency for the sauce. It should be creamy and smooth, but not too thick - the cheese and pepper should coat the pasta, but not clump together.
How to not break cacio e pepe sauce? ›
The trick is to toss the cheese with starch before heating it. As the starch heats up and gels, it stabilizes the cheese so it won't break. I tried the method for this Cacio e Pepe, which makes for a durable sauce that doesn't break even after raising the temperature until the sauce boils (usually a mortal sin).
