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Cacio e Pepe
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This classic cacio e pepe recipe is a simple yet elegant pasta dish made with just a few ingredients: Pecorino Romano cheese, freshly cracked black pepper, and pasta water. Prepared using a Verde Ceramic Nonstick 10-inch Skillet and 8QT Verde Stock Pot, the pasta is tossed until glossy and coated in a smooth, creamy sauce that highlights bold pepper flavor and rich cheese.
Perfect for quick weeknight meals or elevated dinners at home, cacio e pepe is a timeless Italian pasta recipe that delivers impressive flavor with minimal ingredients. This easy pasta recipe is ideal for anyone looking for a simple, authentic dish that feels restaurant-worthy without complicated steps.
Ingredients
- 8 oz (Half box) Bucatini or Spaghetti
- 1.5 cups of Pecorino Romano, finely grated
- 1 Tbsp Black pepper, freshly ground
- 2 Tbsp Butter
- 1/2 cup Reserved pasta water
- Salt
Directions
Bring a large pot of salted water to a boil in a 8 qt stock pot. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
While the pasta cooks, heat a 10-inch skillet over medium heat. Add freshly cracked black pepper and toast for 1–2 minutes, stirring often, until fragrant. This step helps deepen the pepper flavor.
Add about ½ cup of the reserved pasta water to the skillet with the pepper and bring to a gentle simmer. Reduce the heat to low.
Add the drained pasta directly to the skillet and toss to coat in the pepper water. Add the grated Pecorino Romano cheese a handful at a time, tossing continuously so the cheese melts evenly and creates a smooth sauce. Add more reserved pasta water, a few tablespoons at a time, as needed to loosen the sauce and help it coat the pasta.
Continue tossing until the pasta is glossy and evenly coated in a creamy pepper and cheese sauce. Taste and adjust with additional black pepper if desired.
Serve immediately with extra grated Pecorino Romano and freshly cracked black pepper on top.
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Ingredients
- 8 oz (Half box) Bucatini or Spaghetti
- 1.5 cups of Pecorino Romano, finely grated
- 1 Tbsp Black pepper, freshly ground
- 2 Tbsp Butter
- 1/2 cup Reserved pasta water
- Salt
Directions
Bring a large pot of salted water to a boil in a 8 qt stock pot. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
While the pasta cooks, heat a 10-inch skillet over medium heat. Add freshly cracked black pepper and toast for 1–2 minutes, stirring often, until fragrant. This step helps deepen the pepper flavor.
Add about ½ cup of the reserved pasta water to the skillet with the pepper and bring to a gentle simmer. Reduce the heat to low.
Add the drained pasta directly to the skillet and toss to coat in the pepper water. Add the grated Pecorino Romano cheese a handful at a time, tossing continuously so the cheese melts evenly and creates a smooth sauce. Add more reserved pasta water, a few tablespoons at a time, as needed to loosen the sauce and help it coat the pasta.
Continue tossing until the pasta is glossy and evenly coated in a creamy pepper and cheese sauce. Taste and adjust with additional black pepper if desired.
Serve immediately with extra grated Pecorino Romano and freshly cracked black pepper on top.
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This recipe doesn't have any reviews yet. Try it out and let us know what you think!
