The Best Cacio e Pepe

4.54 from 13 votes

The Best Easy Cacio e Pepe Recipe Ever - this easy pasta is creamy, rich, and delicious with just a few ingredients you probably already have on hand!

Cook Time10

Total Time10

Course: Pasta

Cuisine: Italian

Keyword: butter, cheese, italian, paremesan, pasta, pepper, spaghetti

Servings: people

Calories: 400kcal

Author: Courtney O'Dell

Equipment

ChefAide 9/12 inches Cooking Tongs, 18/8 Stainless Steel with 600ºF High Heat-Resistant , Set of 2 Premium Silicone Rubber Grips Kitchen Locking Tong for Grill,Salad,BBQ,Frying,Baking,Serving (Black)
LiveFresh Stainless Steel Micro-Perforated 5-Quart Colander - Professional Strainer with Heavy Duty Handles and Self-draining Solid Ring Base - Dishwasher Safe

Ingredients

water
½ lb tagliolini or spaghetti
2 tbsp butter
1 tbsp fresh cracked pepper
1 cup pasta cooking water
1 ¾ cups parmesan or romano cheese grated

Instructions

Boil a large pot of water and salt it generously.
Add pasta and cook until under al-dente - still a little crunchy.
Remove one cup pasta water and set aside.
Drain pasta.
Add cracked pepper to pan and heat for about 40 seconds on medium high to let bloom.
Add butter and pasta water to pan, melt butter.
Add pasta to pan and cook to al dente as sauce thickens.
When pasta is cooked, mix parmesan or romano in pan and stir well to mix.
Serve in parmesan cheese bowls immediately.

Nutrition