Easy Cacio e Pepe (Butter, Parmesan and Black Pepper Pasta)
Cacio e Pepe is the classic Roman pasta made with just four ingredients: spaghetti, butter, freshly grated Parmesan, and toasted black pepper, tossed with starchy pasta water into a silky, creamy sauce. Dinner is on the table in 25 minutes.
Servings 3 servings
Calories 440kcal
Ingredients
- 6 oz spaghetti or linguine or fettuccine
- 3 tablespoons butter unsalted, divided
- 1 cup Parmesan cheese freshly and finely grated
- 1 teaspoon black pepper freshly ground
Instructions
- Cook the spaghetti according to the package directions until al dente. Before draining, scoop out and save 1 to 2 cups of the starchy pasta cooking water.6 oz spaghetti
- In a large skillet over medium heat, melt 2 tablespoons of the butter. Add the black pepper and cook for about 1 minute, until it smells toasty and fragrant.3 tablespoons butter, 1 teaspoon black pepper
- Pour 1/2 cup of the reserved pasta water into the skillet. Add the drained pasta and the remaining 1 tablespoon of butter. Lower the heat, sprinkle in the Parmesan, and toss until the cheese melts into a silky, smooth sauce that coats every strand. Splash in more pasta water as needed.1 cup Parmesan cheese
- Plate the pasta while it is hot and creamy, add an extra crack of black pepper on top if you like, and serve immediately.
Notes
Grate the Parmesan yourself on a fine grater. Pre shredded cheese has anti caking powder that keeps it from melting smoothly and can make the sauce clumpy.
Save more pasta water than you think you need. The starch in it is what turns butter and cheese into a creamy sauce, and it is great for reheating leftovers too.
Keep the heat low once the cheese goes in. Too much heat makes the cheese seize into clumps instead of melting.
For a more traditional version, use Pecorino Romano in place of the Parmesan and skip the butter, using a little more pasta water instead.
Cacio e pepe is best served right away. Leftovers keep in the fridge for up to 2 days; reheat in a skillet with a splash of water.
Save more pasta water than you think you need. The starch in it is what turns butter and cheese into a creamy sauce, and it is great for reheating leftovers too.
Keep the heat low once the cheese goes in. Too much heat makes the cheese seize into clumps instead of melting.
For a more traditional version, use Pecorino Romano in place of the Parmesan and skip the butter, using a little more pasta water instead.
Cacio e pepe is best served right away. Leftovers keep in the fridge for up to 2 days; reheat in a skillet with a splash of water.
Nutrition
Calories: 440kcal