20 Minute Cacio e Pepe

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5 from 18 votes

Course Pasta

Cuisine Italian

Diet Vegetarian

Servings people

Calories 299kcal

Author Tracy

Ingredients

1/2 lb pasta spaghetti is our favorite, but you can use yours!
2 tablespoons extra virgin olive oil divided
2 teaspoons ground black pepper
2/3 cup reserved pasta water
1/2 cup Parmesan cheese freshly shredded
1/2 cup Asiago cheese freshly shredded
1/2 cup Romano Pecorino cheese freshly shredded
1 teaspoon kosher salt for the pasta water

Instructions

Cook Pasta: Heat a pot of water with salt over high heat and bring to a boil. Add pasta and cook 1 minute less than al dente as listed on the box. If using fresh pasta, boil for only 2 minutes.
Toast Pepper: When pasta is only 3 minutes from being done, add 1 tablespoon of olive oil to a saute pan and heat over medium. Add pepper and mix well, toasting for 1 minute.
Add Pasta: Scoop out 2/3 cup of pasta water from the cooking pasta pot and add to the pan with the oil and pepper. Let simmer for 1 minute.
Drain the pasta and add it to the pan and stir to combine with the pasta water, oil, and pepper. Add the remaining tablespoon of olive oil and mix well.
Add Cheese: Add half of the cheese and stir with pasta. Add the remaining cheese and stir until it all has melted. Finish with a pinch more pepper if desired.
Serve and enjoy!

Video

[adthrive-in-post-video-player video-id="vuvM8mL9" upload-date="2024-03-22T13:50:10.000Z" name="20 Minute Cacio e Pepe.mp4" description="Simple but classic, this Italian pasta recipe is one that is hard not to love and so incredibly easy to make. Our 20 Minute Cacio e Pepe is a cheese and pepper packed pasta that's ready and on the table fast!" player-type="default" override-embed="default"]

Notes

Substitutions

Pasta: Use your favorite, fresh homemade pasta, or to be truly authentic, use tonnarelli. Just be sure to follow the cooking time instructions for whatever pasta you're using, and remember, fresh pasta only takes a couple of minutes.

Cheeses: Traditionally, Romano Pecorino is what is used and this simply means it is Romano made from sheep. If it is labeled just Romano, then it is likely made with cow's milk, which is also delicious for this recipe. We love the combination of all three of these cheeses, but you can use all of one or any combination that you have/would like. Just be sure you do not use pre-shredded cheese and shred your own because pre-shredded cheese does not melt as well as freshly shredded.

Pepper: Freshly ground or pre-ground is great for this recipe, or a combination of both. Freshly ground pepper is going to have a stronger, spicier pepper flavor. I use pre-ground pepper when I make this for my kids, but prefer freshly ground for myself.

Olive Oil: You can also use salted butter.

Don't skip the pasta water!

This is a key step to ensuring that the cheese melts and clings to your pasta.

Nutrition