Easy Cacio e Pepe Recipe | Julie Blanner (2024)

FAQs

What is cacio e pepe sauce made of? ›

Traditionally, cacio e pepe (pronounced: kaa-chee-ow ee peh-pay) is made with just three ingredients: aged pecorino Romano cheese, freshly ground black pepper, and pasta, usually spaghetti; plus the starchy water from cooking the noodles. You don't have to go to Rome to enjoy cacio e pepe.

Pasta Cacio e Pepe

This iconic pasta is a minimalist recipe — flavored with just butter, salt, cracked pepper, and Pecorino cheese. It's perfect for a quick, unfussy supper.

- Add a little more pasta water than you think you need (the pasta will continue to soak it up and the sauce will thicken on your plate).

That said, as simple as the cacio e pepe ingredient list may be, this dish is famously finicky when it comes to technique. If the cheese is overheated or the starchy pasta water isn't emulsified properly, the sauce can turn into a sticky, clumpy mess, which I can vouch from experience is always such a tragedy.

But it is extremely hard to execute well because you need to control the heat. The cheese will become stringy if you heat up your pan too much (above 70 °C or 158 °F). I tested all the methods, so you do not need to! Cacio e Pepe is rare in restaurants because it is hard to serve warm without the corn starch trick.

The secret, in addition to the chemical combination of water and Pecorino proteins to obtain a cream without lumps, lies in the flavor: whole peppercorns crushed the same day and plunged into the pan to toast releasing all their pungent aroma; the pasta whisked slowly and in a controlled way to absorb all the taste of ...

Cheese– Aged Pecorino Romano is a MUST when making Cacio e Pepe. It is made from sheep's milk and has a strong and tangy flavor. I also use Parmesan cheese because I like the flavor of the two cheeses together.

1. Pick a curved pasta shape that'll grab hold of the sauce. Customarily, Cacio e Pepe is made with hand-made tonnarelli pasta, which is about double the thickness of classic spaghetti.

Pecorino Romano is a hard, Italian sheep's milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don't have it or can't find it Parmigiano-Reggiano is a totally acceptable alternative.

Look no further than Chianti Classico for a classic red pairing. While most people associate this wine with flavorful meats like Florentine steak, the sharpness of the cacio e pepe holds its own and makes Chianti an unexpected accompaniment.

Does cacio e pepe contain butter? ›

This traditional Italian dish is simple and savory. Butter, cheese, and cracked black pepper are combined to create an easy weeknight dish in under 30 minutes.

You might not suspect this, but the way the cheese is grated is key to making perfect Cacio e Pepe. Indeed, if the cheese is grated too coarsely, it won't emulsify into a smooth sauce, and you'll end up with blobs of coagulated cheese.

Pecorino Romano basically makes up the whole sauce, and y'all – that cheese is SALTY. So, we need to watch how much salt we go adding into the pasta water. Just season it lightly, but not like, you know … the Great Salt Lake.

My #1 Expert Tip for Making the Creamiest Cacio e Pepe EVERYTIME. Your pasta water needs to be cooled slightly to 150 degrees Fahrenheit or 70 degrees Celsius BEFORE mixing it into the sauce.

Adding an acid such as a couple of tablespoons of lemon juice or white wine and whisking like the Hounds of Hell are snapping at your fingers may emulsify the fat molecules back into the sauce while detangling the protein molecules that have merrily clumped into unappetizing grainy clusters.

Generously salt the pasta water

It can help keep the starches in your pasta from gelling together, reducing the risk of your pasta sticking. Aim to put a tablespoon or two of salt for every quart of water—which is about a quarter or half cup of salt for a pound of pasta.

Use a food processor, blender or immersion blender to whizz those lumps out of sight. Return to heat and whisk until warmed through. Now that you will never serve up a lumpy white sauce to your guests again, try some of our trending recipes below!

Occasional Stirring

During the cooking process, stir the pasta occasionally using a long fork or tongs to prevent clumping. Don't stir too vigorously, this can damage the pasta.