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How to Make Creamy Cacio e Pepe Recipe

How to Make Creamy Cacio e Pepe Recipe
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This Creamy Cacio e Pepe recipe elevates the classic Roman pasta dish by combining perfectly cooked bucatini or spaghetti with a rich, creamy sauce made from butter, olive oil, freshly ground black pepper, and finely grated Parmesan cheese. The addition of reserved pasta water creates a luscious, silky texture that coats each noodle beautifully, producing a simple yet indulgent meal that’s ready in under 30 minutes.

Ingredients

Scale

Pasta

  • 8 ounces bucatini or spaghetti
  • 2 teaspoons kosher salt

Sauce

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 teaspoons fresh, coarsely ground black pepper
  • 3/4 cup finely grated Parmesan cheese or Romano cheese (about 3 ounces)

Garnish (optional)

  • 1 tablespoon finely chopped parsley

Instructions

  1. Cook the Pasta: Add 4 cups of water to a large pot or high-sided skillet along with the kosher salt and bring to a boil. Add the bucatini or spaghetti and cook for two minutes less than the package instructions recommend, ensuring the noodles remain firm with a slight snap and chewy texture.
  2. Prepare the Sauce Base: While the pasta cooks, heat a large sauté pan over medium heat. Add the olive oil, butter, and freshly ground black pepper. Stir gently until the butter melts and the pepper becomes fragrant, creating a warm, aromatic base.
  3. Add Pasta Water to Sauce: When the pasta is 2-3 minutes from being done, carefully add 1/2 cup of reserved pasta water to the olive oil and pepper mixture. The liquid will bubble and splatter—stir gently. Add another 1/2 cup of pasta water and toss the pan to combine and create the sauce.
  4. Combine Pasta with Sauce: Use tongs to transfer the pasta directly into the sauce pan without fully draining the cooking water. This extra moisture will enhance the creaminess. Continue cooking the pasta in the sauce for 1-2 minutes until al dente, tossing to coat each strand. Add more pasta water if necessary to keep the sauce silky and to the desired consistency.
  5. Add Cheese and Finish the Sauce: Remove the pan from heat and sprinkle half of the grated cheese over the pasta. Quickly toss the pasta and cheese gently—avoid vigorous stirring to prevent the cheese from clumping or becoming stringy. Add reserved pasta water as needed to loosen the sauce and create a lush, creamy texture. Add the remaining cheese if desired for extra cheesiness.
  6. Season and Serve: Taste the pasta and add more freshly ground black pepper if preferred. Sprinkle with chopped parsley for a vibrant touch, if using. Serve immediately while hot and creamy.

Notes

  • Use freshly grated Parmesan or Romano for best flavor and texture; pre-grated cheese may not melt as smoothly.
  • Adjust the amount of black pepper according to your taste preference—traditional Cacio e Pepe is pepper-forward.
  • Reserve extra pasta water as needed to adjust the sauce consistency; this starchy water is key to a creamy finish.
  • Avoid over-stirring once cheese is added to prevent clumping or stringiness.
  • This dish is best enjoyed fresh as the sauce can thicken and lose creaminess upon standing.

Nutrition

Keywords: Cacio e Pepe, pasta recipe, creamy pasta, Italian cuisine, bucatini recipe, easy dinner, black pepper pasta, Parmesan pasta

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