Easy 4-Ingredient Cacio e Pepe Recipe (2024)

FAQs

What is the secret of cacio e pepe? ›

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 ...

Which is what makes cacio e pepe, the classic Roman pasta dish comprised of nothing more than (plenty of) grated Pecorino, (lots of) freshly cracked black pepper, and a splash of pasta water so damn special: Give those two the mic, and they can really sing.

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. If you want to use ALL Pecorino Romano, you can, but personally I like the mix of both cheeses.

The trick is to toss the cheese with starch before heating it. As the starch heats up and gels, it stabilizes the cheese so it won't break. I tried the method for this Cacio e Pepe, which makes for a durable sauce that doesn't break even after raising the temperature until the sauce boils (usually a mortal sin).

- 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).

Spaghetti is the traditional pasta for cacio e pepe, but even Roman establishments now use popular shapes such as rigatoni, bucatini, and thick, square-cut noodles called tonnarelli. Use a good quality brand that cooks evenly and retains its al dente bite.

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.

Cacio e pepe means 'cheese and pepper' in several central Italian dialects. In keeping with its name, the dish contains grated pecorino romano and black pepper, together with tonnarelli or spaghetti.

Cacio e Pepe Variations

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.

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.

Why isn't my cacio e pepe creamy? ›

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.

Carbonara is made with cheese and eggs while Cacio e Pepe is made with cheese and pepper. Can I use Parmesan instead of Pecorino? You can however Pecorino has more of a sharp taste whereas Parmesan is milder. I recommend Pecorino but grated Parm is fine in a pitch.

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.

If you'd like a little more kick in flavor, you can enjoy some pecorino Romano as an alternative to Parmesan, but make sure to use pecorino carefully because the flavor is more intense and will make more of a statement.

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.

Ingredients. FILLING (RICOTTA CHEESE [WHEY, CREAM, SALT, CITRIC ACID {ACIDIFIER}], CREAM, PECORINO ROMANO CHEESE [SHEEP'S MILK, SALT, RENNET], LACTOSE, MODIFIED CORNSTARCH, RICE FLOUR, SALT, BLACK PEPPER, LEMON JUICE), PASTA (WHEAT FLOUR, EGGS, DURUM WHEAT SEMOLINA, WATER, BLACK PEPPER). CONTAINS MILK, EGG , WHEAT.

Water, pecorino romano cheese (sheep's milk, sea salt, animal rennet), sunflower seed oil, modified cornstarch, ground black pepper, sodium citrate, xanthan gum, sea salt.

Cacio e pepe is made by emulsifying pasta water with grated cheese and black pepper. It clumps so easily. Alfredo has an image problem. Americans think of it as pasta draped in a cream sauce made of heavy cream and cheese, but the original version is thinner and creamy from an emulsion of butter and grated cheese.