Cacio e Pepe

Cacio e Pepe

This is a very simple pasta dish, similar to aglio e olio and truffle oil pasta. I like to make this on days when I need to get dinner on the table quickly.  That’s usually when I’m already tired and super-hungry, no energy even for a drive-thru and no patience to wait for delivery. 😀

I don’t need to chop anything, so less clean up too.  I do not drain the pasta anymore, I just put the pot closer to the pan, then transfer the cooked pasta into the sauce using tongs. I grate the cheeses into a bowl which I also used for my serving of pasta…one less bowl to wash 🙂

Cacio e Pepe
  • 12 ounces spaghetti (you may also use fettuccine, bucatini)\
  • salt
  • 3 Tablespoons butter
  • 3 tablespoons extra-virgin olive oil
  • 1 Tablespoon freshly cracked black pepper
  • 1½ - 2 cups of cheeses ( I like to use combination of 2 or more cheeses- cheddar, pecorino, fontina)
  1. Bring a pot of water to boil. Season well with salt; add pasta and cook until al dente ( a little bit undercook)
  2. Put a pan over medium heat, melt the butter, add olive oil, cracked black pepper. Turn off heat; Add cooked spaghetti and the grated cheeses. Stir really well to coat the pasta, adding some of pasta cooking water to thin the sauce if necessary.
  3. Drizzle more extra-virgin olive oil ( or truffle -infused oilve oil) at the end as a finishing touch. Taste and adjust seasoning if necessary.
  4. Serve immediately. Enjoy 🙂


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