4.5 from 138 votes
How to Make Creamy Cacio e Pepe
How to Make Creamy Cacio e Pepe features bucatini pasta tossed with a simple sauce of butter, olive oil, black pepper, and finely grated Parmesan cheese. The technique of finishing the pasta in the pan with reserved pasta water creates a creamy texture without cream. Freshly ground pepper provides a pungent spice, balanced by the salty cheesy coating on chewy noodles.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
4
Calories:
399 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 399
% 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.