Cacio e Pepe

February 5, 2016 0 Comments

Simple, classic and pretty much the perfect pasta dish with its balance of salt, creaminess and spice. This dish requires little ingredients so the key is to use high quality grated cheese, butter, dried pasta and olive oil.

Cacio e Pepe


  • 8oz of dried bucatini or perciatelli
  • 1 tbs unsalted butter
  • 1 tbs olive oil
  • 1 tps coarse ground pepper
  • 1/4 cup of pecorino romano
  • 1/2 cup of parmigiano
  • ~ 1 cup pasta water (depends on thickness of sauce)
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Making the Cacio e Pepe

Bring a pot of salted water to boil and add pasta (cooking to al dente). Drain pasta reserving ~ 1.5 cups of water.Cacio ingredients
Preheat a large skillet over medium heat, add the butter and olive oil. When the butter has melted and oil starts shimmering add the pepper.  Ladle cup pasta water into skillet, bring to boil and then add the pasta.Cacio e Pepe sauce1
Sprinkle the Pecorino Romano and 1/2 of the Parmigiano over the pasta. Using tongs toss the pasta to combine until sauce is creamy. If the sauce is too thick add some additional cooking water.Cacio e Pepe saucedCacio e Pepe sauce3Cacio e Pepe sauced4
Plate and top with the remaining parmigiano and some more black pepper.Cacio e Pepe Final

Cacio e Pepe requires high quality ingredients because of how few are in the dish. Have the risen en place ready to go and don’t be afraid of the amount of pepper used in this dish. Cacio e Pepe  is a welcomed addition to your list of dishes to prepare in a pinch. It’s  so simply, so easy and something you’ll make a lot.

February 4, 2016