How to Make Creamy Cacio e Pepe
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
399 kcal
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Course
Main Course
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Cuisine
Italian
How to Make Creamy Cacio e Pepe
Description
This version of Cacio e Pepe uses bucatini or spaghetti cooked until just al dente with a bit of firmness left. The sauce is prepared by melting butter and combining it with olive oil and freshly ground black pepper to release the pepper's aroma. Adding reserved pasta water gradually integrates the sauce and creates a silky coating.
The cheese, either Parmesan or Romano, is finely grated to melt smoothly and bind the pasta and sauce. Tossing the pasta in the pan with the sauce and water helps the starches thicken the sauce for a creamy, glossy finish. The resulting dish highlights simple ingredients combined with a technique that produces a rich mouthfeel and a peppery, savory flavor.
The dish can be garnished with chopped parsley for freshness and makes a satisfying meal when paired with a light salad or appetizer. It's a practical example of pasta with limited ingredients yet layered taste and texture.
Ingredients
- 8 ounces bucatini or spaghetti
- 2 teaspoons kosher salt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 teaspoons black pepper fresh, coarsely ground
- ¾ cup Parmesan Cheese about 3 ounces, or romano cheese, finely grated
- 1 tablespoon parsley if desired, finely chopped
Instructions
- Add 4 cups water to a large pot or high sided skillet with the pasta and salt and bring to a boil. Cook for two minutes less than the package instructions direct so the noodles are still firm with a bit of snap, and chewy.
- While the pasta is cooking, heat another large sauté pan over medium heat. Add the olive oil, butter and freshly ground black pepper. Stir until the butter melts and the pepper becomes fragrant.
- When the pasta is 2-3 minutes from being done cooking, carefully add in ½ cup of the pasta water to the olive oil pepper mixture (it will bubble and splatter). Add another ½ cup of the pasta water and stir or toss the pan to combine.
- Use tongs to transfer the pasta to the oil, butter, and black pepper sauce, reserving the rest of the original pasta water. Don't worry about completely draining the water from the pasta, it will just add to the creaminess. Continue cooking the pasta in the oil and pasta water combo for 1-2 more minutes or until the pasta is cooked al denté stirring and tossing so each strand is coated. Add more pasta water if needed to resemble a sauce, stirring to thicken and coat. Remove the pan from the heat and sprinkle with half of the cheese. Quickly toss the pasta and cheese (avoid stirring vigorously or the cheese will get stringy and clump), adding more of the reserved pasta water as the cheese melts and loosens up, to make a lush, cheesy sauce. Add more cheese if desired. The sauce should be creamy and light, and coat each of the pasta noodles.
- Taste for seasoning and add more pepper if desired. Sprinkle with a little chopped parsley for color if you'd like. Serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 28mg | 9% |
| Sodium | 1517mg | 63% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 406IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 238mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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