Cacio e Pepe Recipe - The Cookie Rookie® (2024)

By: Becky HardinPosted: 9/20/22Updated: 11/16/23

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Why You’ll Love this Cacio e Pepe Recipe:

• Simple: In an world filled with new and outlandish recipes, it’s comforting to stick with the classics. This simple recipe is tried and true, no frills necessary.
• Cheesy: Made with both freshly grated parmesan and pecorino romano, this pasta dinner is delightfully cheesy!
• Easy: The Cacio e Pepe sauce requires a little attention, but it’s so very easy to make!

What is Cacio e Pepe?

Cacio e Pepe is a Roman pasta dish that consists of pasta, black pepper, and Pecorino Romano cheese. “Cacio e Pepe” translates to “cheese and pepper”.

How do I pronounce cacio e pepe?

Cacio e Pepe is pronounced kaa-chee-ow-ee-peh-pay.

Is Cacio e Pepe similar to alfredo?

While the two dishes certainly look similar, they are in fact very different. Cacio e Pepe is an authentic Italian recipe, while alfredo sauce is an Italian-American recipe. The sauce for Cacio e Pepe is thickened mainly with the starch from pasta cooking water, whereas alfredo sauce is made with milk or cream, butter, and flour to create a significantly thicker roux. This roux mellows the flavor of the cheese, making for a less intensely cheesy sauce.

Why is my Cacio e Pepe clumpy?

The key to smooth, creamy Cacio e Pepe is to go low and slow. Too high of a heat will cause the proteins in the cheese to seize up, leading to a stringy, clumpy sauce. It’s important to add enough starchy pasta water to insulate the cheese from being overheated in the hot pan. If you’re really struggling, you can place the pasta, starchy water, butter, and pepper in a double boiler (a large bowl set over a pot of boiling water) to heat it more gently. Toss constantly to heat evenly!

What do you serve with Cacio e Pepe?

Some favorite additions to the table are roasted garlic, garlic bread, stuffed tomatoes, chicken Caesar salad, and a nice glass of wine.

What makes an authentic Cacio e Pepe recipe?

While we’ve come to think of it a general term for pasta with a peppery cheese sauce, the most authentic version of this dish uses spaghetti noodles, black pepper, and Pecorino Romano. In fact, in local dialect, “cacio” refers specifically to Pecorino Romano, which is a sheep’s milk cheese produced in the region.

What does Cacio e Pepe taste like?

This pasta dish has a creamy texture, with a rich flavor that packs a punch. The Pecorino is sharp and tangy, while the black pepper adds a smoky kind of spiciness. It’s simple, yet it really covers the whole palette.

• You can use all Parmesan or all Pecorino Romano cheese if you prefer.
• Make this recipe gluten free by using your favorite gluten-free pasta!
• While I prefer unsalted butter, you can also use salted butter.
• Make it spicier by adding a pinch of crushed red pepper flakes.
• Add some texture by topping it with toasted breadcrumbs.
• Grate some fresh lemon zest over top to lighten up the sauce.

While cacio e pepe is a delicious and filling meal all on its own, feel free to:

• Toss in some steamed broccoli or peas for an extra boost of veggies.
• Add protein in the form of sautéed or grilled chicken, shrimp, or pancetta.
• Bake a side of pull apart cheese bread.

• For best results, purchase wedges of cheese and grate them on a microplane or the smallest side of a box grater. You will need about 2 ounces of Parmesan and 1¼ ounces of Pecorino.
• Use freshly-ground black pepper for the best taste.
• Toss the pasta and cheese with plenty of starchy pasta water to insulate the cheese and help it melt more easily.
• To insulate the cheese even better, feel free to mix everything in a double boiler instead!