Easy Cacio e Pepe Recipe | Julie Blanner (2024)

FAQs

Can I use parmesan instead of pecorino for cacio e pepe? ›

Opt for Parmesan: You can use Parmesan instead of Pecorino Romano, or even combine the two for a unique cheese profile. However, Parmesan isn't as salty or tangy as Pecorino Romano, so you may need to add more to get the sharpness that cacio e pepe is known for.

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.

Cacio e Pepe (pronounced ca-cho ee pepe) is a Roman pasta dish that translates to “cheese and pepper”. The simple dish consists of spaghetti, black pepper and Pecorino Romano (and in our case a little butter too!)

- 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).

Cacio e Pepe [say: kah-cheeoh eh peh-peh] is a deceptively simple Italian pasta dish that you may have seen on the menu the last time you visited a Rome-inspired restaurant. The name just means, “cheese and pepper,” and that pretty much sums it up.

For a Smoother Sauce, Start with a Cheese Paste

So, to make the best cacio e pepe, you want to start by making a cheese paste. It's an extra step, but trust me, this is worth it, and it doesn't add any extra time to the dish: You can do it while the pasta water is boiling.

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.

Classic versions call for just pasta, salted water, freshly ground pepper, and Pecorino Romano, a Roman sheep's milk cheese. Ours tosses a bit of Grana Padano or Parmesan into the mix for a more rounded cheese flavor that melds warmth, nuttiness, and sharpness.

Adding the sauce slowly, bit-by-bit, as you stir the liquid and pasta in your pot will make the cheese melt evenly and avoid clumping. Think of it like this: Would you have more success carrying 500 pounds of pasta up the stairs at once, or making multiple trips with a fraction of that 500 pounds at a time?

Pecorino Romano and Romano are the better choice for tomato-based dishes (think the shredded cheese you top your spaghetti with). The mild flavor of Parmesan is likelier to get lost in the acidity of the tomato sauce.

How to make cacio e pepe without cheese clumping? ›

Never add the cheese to Cacio e Pepe all at once. This will automatically lead to clumps. Instead, sprinkle the cheese all over the surface of the pasta, large pinches at a time, stirring with a spatula until the cheese is melted and incorporated before adding more.

An Italian classic meaning “cheese and pepper” – our take brings you restaurant-quality dishes at home with Pecorino Romano PDO, black pepper and fresh cream.

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.

Spaghetti: Cacio e Pepe is traditionally made with some kind of long pasta (noodle); I like to use spaghetti but I've also seen it with bucatini, linguine, fettuccine, and even tagliatelle. You can use either dry or fresh pasta.

Broken sauce can be fixed with more pasta water.

But what makes cacio e pepe so special, you might ask? It's all in the technique. The key to a perfect cacio e pepe is getting the right consistency for the sauce. It should be creamy and smooth, but not too thick - the cheese and pepper should coat the pasta, but not clump together.

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).

The key is to find that goldilocks balance! Adding a little bit of cold water to the cheese and pepper before can help balance out the hot pasta water, creating that perfect, creamy sauce. Use a little less salt than you normally would for your pasta water. Remember that the Pecorino Romano is already very salty!

Carbonara is the evolution of a dish once called 'cacio e uova' (cheese and eggs), more commonly known in the south of Italy. Carbonara – more Roman than the Colloseum! Another very similar traditional Roman dish, cacio e pepe (cheese and pepper), was born from the lack of eggs to make Carbonara.

The specific cacio e pepe that Bourdain loves best comes from Ristorante Roma Sparita in Rome, where the smooth, buttery, cheesy pasta is served in a bowl made of Parmesan. It looks amazing. While gushing over the pasta, Bourdain said he'd give up his first sexual experience to eat it again.

What does cacio e pepe mean in Italian? ›

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.

The translation of Cacio e Pepe literally means cheese and pepper. This pasta dish is incredibly simple, but packs a lot of rich flavor with pecorino Romano cheese and freshly ground pepper. It has a very rich and strong flavor due to the Pecorino Romano sharp cheese as well as the heavy amount of pepper.

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).

Use Corn Starch

You can coat your shredded cheese with a thin layer of cornstarch to prevent clumping. Corn starch works by absorbing excess moisture, meaning the cheese will not become sticky. It's also flavorless, so it won't affect the taste. Add 1-2 tablespoons of cornstarch per 1 block of shredded cheese.

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.

Hot liquids, like pasta water, heavy cream, melted butter, or beaten eggs, help distribute melted cheese evenly by surrounding it with heat. Since every bit of surface area is in contact with hot liquid, the cheese melts at the same rate. No clumps to be found, just a glossy, luscious sauce.