This cacio e pepe style sauce comes together super quickly and with the addition of salty olives, fresh basil and lemon zest it is a flavour bomb! I use a butter base which is slightly controversial for cacio e pepe purists but it is what I prefer and it tastes so good.
Cacio e pepe with olives and basil
Hello! I posted a photo of this meal on my instagram and it got a lot of love. I briefly described how to make it in the caption but honestly, it is so delicious it deserves a full recipe! It really is the most delicious sauce, it has everything you need. The cacio e pepe base is obviously already a peppery treat but then adding olives takes it to another level. It is so so flavoursome and the fresh basil and lemon zest add some much needed freshness.
I think my favourite thing about cacio e pepe is it is such a great base to add any other flavours to. That is what I love about pasta! Have a look in the fridge and there will be something you can add in to make it special and delicious.
It really is the quickest sauce to make, you'll have dinner ready in about 15 minutes! If you want to start with the basic version, check out my cacio e pepe recipe. If you are new to pasta sauces you could try and easier butter based sauce by checking out my butter sauce guide.
What pasta is best with this sauce?
With this kind of sauce, it needs quite a bit of agitation in the pan at the end. This means you need to use a pasta that is quite robust and won't break apart easily. Cacio e pepe is traditionally made with a hand rolled pici pasta so check out my guide to make that as it is amazing! You could also try my hand rolled gnocchi sardi or orecchiette. A freshly made fettucine or spaghetti might break up but any dried shape will work.
Steps to making this cacio e pepe style sauce
- Get a pot of well salted water boiling. When you add your pasta to the water depends on if you are using fresh or dried pasta. You will get used to the timing! I always use fresh so that means it will only take a few minutes to cook so I add my pasta to the water when the butter is just melting.
- Melt the butter with the pepper in a frying pan that is big enough to hold all the pasta in.
- When the butter is sizzling, turn the heat down to low and then add in some pasta water. This is where you need to be whisking quite vigorously to emulsify the water into the butter and thicken it slightly.
- The pasta goes straight into the sauce and then it's all about the cheese! Sprinkle the cheese on then agitate and and toss the pan to get the cheese melting through.
- The olives and basil are added at the end then it's topped with the lemon zest.
My biggest tips!
- Grate your cheese by chopping it into cubes then putting in a food processor (I use a magic bullet smoothie maker) it creates tiny crumbs and I find they melt into the sauce much easier.
- Never drain your pasta! I transfer my pasta straight from the water into the sauce then the pot of pasta water it sitting right there if you need to add more.
- Loosen the sauce as needed with more pasta water, just add a little bit at a time, toss around and let it thicken. Pasta soaks up sauce really quickly so always make sure it is really saucy so by the time you serve there is still lots left!
- Heat your plates or bowls! Pasta cools down quick so having heated plates is really key. I pop them in a warm oven for 10 mins or so.
Made this recipe and loved it?
I would love it so much if you could leave a review down below! Also please tag me or send me a photo on instagram it seriously makes me day seeing your creations! Feel free to get in touch any time to ask me questions, I love chatting pasta with you!
PrintCacio e pepe with olives and basil
- Total Time: 20 minutes
- Yield: 2 people
Description
A simple cacio e pepe style sauce with the addition of olives, fresh basil and lemon zest. The sauce comes together so quickly and will pair with any pasta, fresh or dried.
Ingredients
- Pasta of your choice I do 160g fresh per person (I am a big eater though!)
- 80g butter (you can use unsalted or salted but it is already quite salty with the olives)
- 2 tsp freshly ground black pepper (use more if you want!)
- 80g parmesan or a split of parmesan and pecorino, finely grated
- ⅔ cup pitted olives, roughly chopped (I use Kalamata olives)
- 1 cup fresh basil leaves, torn
- Zest of one lemon
- Extra parmesan to serve
Instructions
- Get a pot of well salted water boiling and depending on whether you are using fresh or dried will dictate when you add the pasta to the water. The sauce only takes a few minutes to bring together so when using fresh pasta I add the pasta to the water when the butter is just starting to melt.
- Melt your butter over medium - high heat and add the pepper.
- Let it sizzle together for a minute then turn down the heat to low.
- Add ¼ cup pasta water and whisk vigorously to emulsify and then repeat with another ¼ cup
- Keep agitating the pan and whisking until it thickens slightly.
- Add your cooked pasta into the pan and toss, reserve a cup of pasta water if you are draining it.
- Lower your heat to the lowest possible and add your cheese. You really need to agitate the pan here, shake it back and forth and give it a really good toss until the cheese is melted. The other way to do this is to sprinkle the cheese on top of the pasta and let it melt then toss together. Always on a low heat or no heat at all!
- Add the olives and most of the basil (reserve some for the top), give it another good toss and add some more pasta water if you need to loosen the sauce slightly. It should be glossy and thickened.
- Divide between heated bowls and top with the reserved fresh basil, lemon zest and parmesan
Notes
- I have found after a lot of trial and error that the best way to prepare the cheese is using a smoothie maker or small food processor. The blade makes such easy work of it and it creates little crumbs of cheese that seem to melt really easily.
- Once the cheese has been added you really need to toss the sauce around constantly so you don't end up with stringy balls of cheese. This can take a bit of practice!
- If you use salted butter this might air on the side of too salty for you. I personally like my pasta dishes on the salty side so I don't mind it but use unsalted if you want to be safe!
- Prep Time: 10 mins
- Cook Time: 10
Keywords: cacio e pepe, basil, olives,
Mich says
This recipe is unbelievable. So simple and delicious! The lemon, olives and basil cuts through the heaviness of the cheese perfectly. Plus the method is described really well so it's far less intimidating than you'd think. An incredible, delectable take on a classic which has become a favourite in our household. Couldn't recommend enough!
★★★★★
Emilie Pullar says
Hi Mich, thank you so much for such a lovely comment! So glad you enjoy the recipe so much. It is one of my absolute faves 🙂
Olivia says
I've periodically tried to make Cacio e Pepe at home and never had success till this gem of a recipe. I'm obsessed, it's delicious. I'm usually not an olive fan but they cut through the richness of the sauce, love the addition of basil and lemon too. Plus, Pici is such a wholesome easy pasta to make. Thanks Emilie!
★★★★★
Emilie Pullar says
Hi Olivia, thank you so much for such a lovely comment! It's such a great combo I need to make this asap!
Lori Michrina says
OMG! This takes Cacio e Pepe to the next level! This might be my new favorite go-to pasta dish. Don’t let it’s simplicity fool you. The flavor combinations are perfectly balanced so it pretty much explodes your taste buds. Paired with a nice crisp Chardonnay, it’s ??
★★★★★
Emilie Pullar says
Hi Lori! Yay so glad you loved it, it's definitely one of my absolute favourites! Best combo 🙂
Lori Michrina says
So the above comment ending with emojis, but apparently they didn’t render properly. So amend it to say it’s a perfect flavor bomb!
★★★★★
Jess says
Absolutely love this version of Cacio e pepe! I’m not a huge fan of olives but they added such a nice texture and saltiness that was perfect with the freshness of the lemon zest and basil. The recipe was so easy to follow and quick to make, delish!
★★★★★
Emilie Pullar says
So glad you enjoyed. How did I not know you don't love olives?! xxoo
Evie says
I am obsessed with this recipe, and if I could make it everyday I would (I mean I could, coz #IndependentWoman). It's deceptively simple because the flavours are out of this world.
★★★★★
Aurora says
What Mich said! I believe Emilie to be a taste genius. So quick and easy to make, yet such a flavor packed joy to eat
★★★★★
Emilie Pullar says
So kind, thank you!!
Mikey says
truly gorgeous!
★★★★★