AuthorChandniA delightfully simple cheese and pepper pasta dish that you can whip up even on the most exhausting day when you need a little treat.
Cacio e pepe pasta is a 3-ingredient pasta dish that hails from Rome. The name literally means cheese and pepper pasta, and that’s pretty much all the ingredients you need to make this dish.
What I love about Italian recipes is the way they celebrate a few ingredients to whip up something so delicious. Cheese and pepper is one of my favourite flavour combinations, so obviously I fell in love with Cacio e pepe right away. It hits the spot when I’m craving something cheesy and comforting, without being too heavy.
A traditional Cacio e pepe is made with pecorino and/or parmesan cheese. But I discovered this dish during the 2020 lockdown, when it was tricky to get fresh bread, let alone fancy cheese. So I tried making it with the good ol’ processed cheese I had in my fridge, and while it may not be traditional, it was still delicious.
The trick to getting this dish right, is the starchy pasta water. The starch helps the cheese emulsify with the water to make a nice, shiny sauce that clings delightfully to your pasta. Once your pasta is cooked, you don’t need to drain it. (Yay, lesser clean up!) If you’re using a long pasta like spaghetti, use tongs to drag it to your skillet. And if you’re using a smaller pasta like farfalle, use a slotted spoon.
While Cacio e pepe is delicious as is, I sometimes add garlicky mushrooms to it right before serving. They work great with the overall flavour of the dish without interfering too much with it.
Cacio e pepe Recipe Video
Cacio e pepe Recipe Card
To make Cacio e pepe, start by cooking your pasta. Bring a pot of water to boil, salt it well, and cook the pasta as per the instructions on the box. While the pasta is cooking, crack the pepper in a mortar and pestle. You could use pre-ground pepper powder, but freshly ground gives better aroma and flavour to the dish.
When there’s a minute or two left for the pasta to cook, heat up a skillet, melt a little butter and toast the crushed pepper in it for 15-20 seconds.
Then add about a cup of the pasta water, and add the pasta. You don't need to drain the pasta. Instead, use tongs to drag it into the skillet if you're using a long pasta like spaghetti; or a slotted spoon to add smaller pastas like farfalle or penne.
Next, add the grated cheese to the pasta and toss everything well. This tossing action will help the cheese and the pasta water to emulsify into a shiny sauce. If your pasta is looking a bit dry, add some more of the pasta water. If it’s too saucy, let it simmer for a while and keep tossing, the pasta will absorb the sauce. Your Cacio e pepe is ready. Serve immediately and enjoy!
Note: While cacio e pepe is great as is, I sometimes like tossing in some garlicky mushrooms as a garnish. Check out the recipe video to see how I make them.
Thank you for #CookingWithCookreja
Here are some pictures people have sent me after they made cacio e pepe for the first time. It truly is a big hit. Check out the comments for some cacio e pepe love too!
Ingredients
Directions
To make Cacio e pepe, start by cooking your pasta. Bring a pot of water to boil, salt it well, and cook the pasta as per the instructions on the box. While the pasta is cooking, crack the pepper in a mortar and pestle. You could use pre-ground pepper powder, but freshly ground gives better aroma and flavour to the dish.
When there’s a minute or two left for the pasta to cook, heat up a skillet, melt a little butter and toast the crushed pepper in it for 15-20 seconds.
Then add about a cup of the pasta water, and add the pasta. You don't need to drain the pasta. Instead, use tongs to drag it into the skillet if you're using a long pasta like spaghetti; or a slotted spoon to add smaller pastas like farfalle or penne.
Next, add the grated cheese to the pasta and toss everything well. This tossing action will help the cheese and the pasta water to emulsify into a shiny sauce. If your pasta is looking a bit dry, add some more of the pasta water. If it’s too saucy, let it simmer for a while and keep tossing, the pasta will absorb the sauce. Your Cacio e pepe is ready. Serve immediately and enjoy!
Note: While cacio e pepe is great as is, I sometimes like tossing in some garlicky mushrooms as a garnish. Check out the recipe video to see how I make them.
I’m in love with this recipe. So easy to make and soooo yummy!
So glad you’re enjoying this recipe, Fiza. ☺️
Easiest, tastiest and fastest Pasta ?
It really is the best! ☺️