Description
Inspired by Giada’s classic Italian style, this Easy Cacio e Pepe recipe is a quick and elegant meal made with just five ingredients: pasta, butter, Parmesan, Pecorino Romano, and black pepper. Perfect for busy weeknights or as a sophisticated dish for guests!
Ingredients
Units
Scale
Pasta & Grains:
- 1 lb pasta (spaghetti, bucatini, or tonnarelli)
Dairy:
- 3 tbsp unsalted butter
- 1 cup grated Parmesan cheese
- 1 cup grated Pecorino Romano cheese
Baking & Spices:
- 1 tsp freshly ground black pepper
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1 1/2 cups of pasta water, then drain the pasta.
- Toast the Black Pepper:
- In a large skillet or saucepan over medium heat, melt the butter. Add the freshly ground black pepper and cook for 1–2 minutes, until aromatic.
- Combine Pasta and Sauce:
- Reduce the heat to low. Add the cooked pasta to the skillet and toss to coat in the butter and pepper mixture.
- Add the Cheeses:
- Gradually sprinkle in the Parmesan and Pecorino Romano, tossing continuously to combine. Add reserved pasta water a little at a time (about 1/4 cup increments) until a creamy sauce forms and coats the pasta.
- Serve:
- Plate the pasta immediately and garnish with additional grated cheese and a sprinkle of black pepper if desired.
Notes
- Use high-quality Parmesan and Pecorino Romano for the best flavor.
- Add the pasta water gradually to control the sauce consistency.
- Serve with a side of crusty bread or a simple salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
