EPIC Cacio e Pepe Recipe (with a Secret Ingredient!)
Oh guys, do I have a winning recipe for you today! We are making fresh and fabulous Cacio e Pepe. A simple silky pasta dish with loads of cheesy flavor. If you’ve been wondering what to make your sweetheart for Valentine’s Day this year… Build your menu around this dish.
What Is Cacio e Pepe?
Cacio e Pepe is a Roman pasta dish with a light velvety dressing of molten cheese and cracked black pepper. The name literally means cheese and pepper. It’s a rather simple dish in flavor, but oh what a flavor it has! This seemingly humble pasta recipe offers the comfort of the beloved childhood meal of “spaghetti with butter and parmesan cheese.” Yet it’s so much more than that. Cacio e Pepe is decadent and nutty with the perfect contrast of al dente pasta texture and hot silky cheese.
What’s the Difference Between Cacio e Pepe and Alfredo?
When you look at our photos, you might be tempted to think Cacio e Pepe is just a lighter version of Fettucini Alfredo. However, there are some pretty significant differences. It should be stated that Cacio e Pepe is an authentic Italian recipe, while Alfredo Sauce is an Italian-American creation. The “sauce” on Cacio e Pepe is made entirely by the starchy pasta liquid, a little butter, fresh cracked pepper, and cheese. The pasta is lightly kissed with sauce, so the pasta itself has the ability to shine. However, Alfredo Sauce is usually made with whole milk/cream, butter and flour to create a roux, and cheese. The richness of the cream often mellows the flavor of the cheese, so it is not as intense as Cacio e Pepe. Alfredo Sauce is much thicker, and is usually applied more liberally to the pasta. Overall, it’s a saucier dish with a milder flavor.
What Makes Our (Best) Cacio e Pepe Recipe Special?
There are a lot of Cacio e Pepe Recipes out there, and they are probably all pretty darn good. However, this is why we think you should try our method…
One-Pot Cacio e Pepe
This is not a gimmick to make you try this recipe… You really only need a single pan to make this dish. The sauce does not need to be prepared separately from the pasta. Furthermore, you do not want to drain the pasta, because the starchy liquid adds to the overall texture of the sauce. Therefore we are using a one-pot method to cook the pasta to perfection!
Bucatini
Of course, all pasta dishes are better when made with fresh pasta. However, if you don’t have time to make fresh pasta, or access to buying it, I have found bucatini is a better choice for Cacio e Pepe than spaghetti. Why? Bucatini is very similar to spaghetti, but each strand of pasta has a hole running through the middle. Therefore, when you bite down, it gives a little, and emulates the feel of biting into fresh-made pasta more than spaghetti. Try it… You’ll see.
Boiled in Chicken Broth
That’s right! To infuse more flavor into the pasta prior to adding the cheese, our secret ingredient and cooking tip is to boil the pasta in chicken broth, rather than water. (Or vegetable broth for a vegetarian version.) You’ll be amazed at how much better it tastes!
Toasted Pepper
One more thing that makes a huge difference in the flavor of the Cacio e Pepe is to toast the freshly cracked pepper before mixing it into the pasta at the end.
Two Cheeses – Double The Flavor
Some Cacio e Pepe Recipes call for just parmesan cheese. However, the nuttiness and silkier texture of pecorino cheese takes this recipe to the next level of deliciousness.
Off The Block
It’s common to want to skip the step of grating your own cheese… But don’t do it! Freshly grated cheese has a much better flavor, texture, and melting ability than packaged grated cheese.
Authentic Cacio e Pepe Recipe Ingredients
Cracked black pepper – Freshly cracked and toasted.Bucatini pasta – Fresh or dried.Chicken broth – Or vegetable broth for vegetarians.Butter – To create the silky sauce base.Parmesan cheese – Freshly grated off the block.Pecorino cheese – Freshly grated off the block. *If you are budget-minded and only want to buy one block of cheese, go with pecorino!
How To Make Cacio e Pepe
Easy Cacio e Pepe Recipe Variations
Just to be a stickler, if you start adding things to your Cacio e Pepe, it’s technically no longer Cacio e Pepe. But that doesn’t mean it won’t taste amazing!
Try this recipe with:
Roasted garlicSpinach or kaleCrushed red pepperRoasted red peppersToasted nutsA dollop of basil pestoGrilled shrimpMinced anchovies
How well does this recipe last and can I freeze this recipe?
Cacio e Pepe is BEST when freshly made and served immediately. Because the sauce is thin and lightly applied, the pasta absorbs the sauce over time and loses some of its appeal. It is not the best make-ahead, meal prep, or freezer meal. That doesn’t mean your leftovers will go to waste! Simply add another splash of chicken broth as you rewarm it, and the sauce on the noodles will loosen up a little.
Can I use other broths, like a vegetable broth?
Yes, you can use another broth in this recipe, like vegetable broth or mushroom broth, to make this a vegetarian dish.
What if I have too much or too little broth in the pot?
If you feel your Cacio e Pepe has tightened up too much before serving, feel free to add another splash or two of chicken broth to loosen the cheese sauce.
Are there other types of cheese I could use?
Pecorino and parmesan cheese are the only options for a classic caio e pepe recipe. However, feel free to experiment with any hard cheese you like!
More Comforting Pasta Dishes
Holiday Fettuccine AlfredoBest Ever Mac and Cheese Lobster Fra DiavoloRicotta Baked Ziti with SausageClassic Stuffed Shells and CheeseCowboy Chili Lasagna
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