How to Make Cacio e Pepe
Our cacio e pepe recipe is easy enough for beginners and so speedy, you can make it on even the busiest weeknights. Just shop your fridge and pantry for the ingredients: spaghetti, olive oil, black pepper, unsalted butter, and Pecorino Romano cheese. The entire recipe comes together in a few simple steps.
Cook the Pasta
First, cook your spaghetti in salted boiling water, reserving a bit of the cooking water—this is important because you’ll be using this reserved starchy water later to help bind the sauce together.
Start the Sauce
While the pasta is cooking, heat a large pan, add in the olive oil, and toast the black pepper in the oil until fragrant. Pour in the reserved pasta water, add butter, and stir until the butter melts and everything is well combined.
Combine
Strain the finished pasta, add it into the pan with the Pecorino Romano, and stir until the cheese melts into a creamy sauce that coats the noodles. Finish with another sprinkle of cheese and pepper. Full details for this deliciously simple recipe are below!
Storing and Reheating Cacio e Pepe
As with all dishes, make sure you put your leftovers in the fridge within 2-4 hours of cooking. To store leftover cacio e pepe, place it in an airtight container and keep it in the fridge for up to 3 days. When you're ready to enjoy your leftovers, the best way to reheat cacio e pepe is in the microwave. Just pop it in for 1 to 2 minutes, stirring halfway through, until it's warmed through. If the sauce looks a little thick, you can add a splash of water to bring it back to its original creamy, delicious consistency. We don’t recommend freezing leftover cacio e pepe because the sauce will separate and won’t reheat well. If you want to prep things in advance, you can cook the noodles ahead of time and then add them to the pan with the sauce.
Frequently Asked Questions
Can I Substitute Different Cheese or Pasta?
Cheese Substitutions
If you don’t have Pecorino Romano cheese, you can swap in another aged dry cheese like freshly grated Parmesan. You could also use freshly grated Asiago, although it would change the flavor of the sauce slightly, making it nuttier and sharper.
Pasta Substitutions
If you don’t have spaghetti on hand, you can use whatever pasta is in your pantry: linguine, bucatini, or even penne would all work—just make sure you cook your pasta according to package directions.
Can I Use Parm from a Shaker Instead of Freshly Grated?
We all know there’s convenient pre-grated Parmesan cheese available, but unfortunately it won’t work for this recipe. Pre-grated Parm is coated with ingredients to keep it from sticking together, which also prevents it from melting smoothly. We’d recommend sticking to freshly grated Pecorino Romano or Parmesan cheese—but you can garnish your recipe with as much shaker Parm as you’d like!
What Should I Do If the Sauce Isn’t Melting Smoothly?
If your sauce looks greasy or separated (like oil and water) instead of smooth and silky, add a little extra pasta water to help the sauce come together. But go slowly, adding just 1 or 2 tablespoons at a time, otherwise the sauce may get too watery.
Can I Use Pre-Ground Black Pepper?
Yes, you can use pre-ground pepper, but it needs to be coarsely ground, as that releases more flavor. However, it won’t have the same bright, bold flavor as freshly ground pepper.
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