Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White plate with spaghetti in a cacio e pepe sauce. Fresh cracked black pepper on top and a fork resting into noodles.

Easy Cacio e Pepe Recipe (perfect every time!)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Description

An easy cacio e pepe recipe that will become your go to pantry staple pasta dish. My fool proof method will have you cooking this dish like a pro!


Ingredients

  • 70g butter, cubed
  • 2 teaspoons freshly ground pepper (see notes)
  • 3/4 cup pasta water
  • 70g cheese, finely grated, it can be all parmesan or a split of parmesan and pecorino
  • 200g pasta of your choice

Instructions

  1. Please check out the step by step photos and tips above. Also make sure you watch the video below.
  2. Cook your pasta in a pot of well salted water according to packet instructions. I tend to undercook dried pasta by a minute so it can finish cooking in the sauce. Reserve a cup of the pasta water before draining.
  3. Melt the butter in a large skillet over a medium heat and add the pepper.
  4. Let it sizzle together for a minute.
  5. Add 3/4 cup pasta water and whisk vigorously to emulsify. It will bubble up a lot. I like to shake the pan with my left hand and whisk with my right to really agitate it well. A flat whisk is brilliant here.
  6. On a medium or medium low heat let it bubble gently for a minute to thicken slightly.
  7. Add your cooked pasta and give it a toss in the sauce. Arrange the pasta in a nice even layer.
  8. Lower the heat to the lowest possible and sprinkle the cheese directly on the pasta in an even layer.
  9. Let it melt gently on top for 1 - 2 minutes undisturbed (it doesn't have to be fully melted).
  10. With tongs, spin the pasta around and around for 30 seconds or until a silky sauce emerges.
  11. Serve immediately!

Notes

  • Pepper - feel free to add more!
  • Cheese - It needs to be really finely grated. As stated above in the post, my preferred method is to blend in a processor. I use a magic bullet. It turns it into a powder which I have found the easiest to melt.
  • Serving size - Double to serve 4
  • Prep Time: 10 minutes
  • Cook Time: 10 mins
  • Category: Vegetarian
  • Method: Stovetop
  • Cuisine: Italian