BEST Cacio e Pepe Recipe
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This authentic Cacio e Pepe recipe requires only 20 minutes and 6 ingredients to make creamy, dreamy pasta WITHOUT any cream! Cacio e Pepe literally means "cheese and pepper," and this minimalist pasta couldn’t be any easier or more delicious! It’s an Italian favorite originating in Rome that requires technical prowess – but don’t worry, I’ve sorted, tested and experimented with various methods to bring you WHAT WORKS for the creamiest Cacio e Pepe recipe every time. To make Cacio e Pepe, Pecorino Romano is mixed with pasta water, butter and freshly cracked pepper to create a luxuriously emulsified creamy pepper sauce that’s out of this world. Twirl in your pasta and you have dinner on the table in minutes. Cacio Pepe is the ultimate quick and easy dinner the whole family will LOVE, crave and beg for again and again!
Ingredients
Instructions
Add 2 quarts water (8 cups) to a Dutch oven (or stockpot wide enough to fit spaghetti). The water will be very shallow because we want it to be very starchy. Cover and bring to a boil. Uncover and stir in salt then add spaghetti. Cook pasta until barely al dente (usually a few minutes less than package directions), stirring often so the spaghetti doesn’t stick. See next step to complete while pasta is cooking.
While the pasta is cooking, melt butter with olive oil in a large skillet over medium heat. Add pepper, then cook for one minute. Set aside until pasta is done cooking.
Once pasta is al dente, reserve 1 1/4 cups pasta water, then drain pasta in a colander and set aside.
Slowly whisk in 1 cup reserved pasta water into the butter off heat. Let stand 3 minutes.
Gradually whisk cheese into butter water a little at a time until combined. Turn heat to LOW and whisk constantly until cheese is completely melted and smooth.
Add half of the pasta to the skillet and stir to coat. Add remaining pasta and toss until evenly combined, adding additional pasta water if needed to loosen pasta.
Taste, and season with extra salt and pepper if desired. Serve warm.
