Creamy Cacio e Pepe

Name: Creamy Cacio e Pepe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 9.3 g 1 pound penne pasta; 7.6 tbsp 4 tablespoons butter; 2.5 tbsp 1 cup grated parmesan cheese; 4.4 tbsp 1/2 cup grated pecorino romano cheese; 1.6 half 1 teaspoon black pepper, freshly ground; 6.3 cup Salt to taste; 9.2 can 1 cup reserved pasta water

By Susan Perkins

November 15, 2025

6389 views

This recipe brings together the rich flavors of Italy with a creamy and cheesy twist. The dish features perfectly cooked penne pasta enveloped in a luscious sauce made from a blend of parmesan, pecorino romano, and a hint of nutmeg. The addition of butter and pasta water creates a silky emulsion that coats every strand, ensuring a delightful burst of flavor in each bite. This simple yet elegant dish is perfect for a quick weeknight dinner or a sophisticated gathering, offering comfort and indulgence in equal measure. This classic Italian pasta is a timeless favorite, celebrated for its simplicity and decadent taste. You can elevate the dish further with a sprinkle of black pepper. The key to a perfect Cacio e Pepe lies in the balance of flavors and the creamy texture of the sauce, making it a must-try for pasta enthusiasts. The saltiness of the cheese, the warmth of the pepper, and the al dente pasta come together to create a harmonious and satisfying meal.

Ingredients

1 pound penne pasta - 9.3 g
4 tablespoons butter - 7.6 tbsp
1 cup grated parmesan cheese - 2.5 tbsp
1/2 cup grated pecorino romano cheese - 4.4 tbsp
1 teaspoon black pepper, freshly ground - 1.6 half
Salt to taste - 6.3 cup
1 cup reserved pasta water - 9.2 can

4 Servings

Cooking Steps

Step 1

Boil water in a large pot. Add salt until the water tastes like the sea. This is crucial for flavoring the pasta.

Step 2

Add penne pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Step 3

While the pasta is cooking, grate the parmesan cheese and pecorino romano cheese into a bowl.

Step 4

In a large skillet, melt the butter over medium heat. Add a pinch of black pepper and toast for about 1 minute until fragrant.

Step 5

Add a ladle of the reserved pasta water to the skillet, creating a starchy base. Gradually add the grated cheese, stirring constantly to create a smooth, creamy sauce.

Step 6

Add the drained pasta to the skillet and toss to coat it evenly with the cheese sauce. If the sauce is too thick, add more pasta water until it reaches the desired consistency.

Step 7

Serve immediately, garnished with additional grated cheese and a generous grind of black pepper.

# Sweet # Blanched # Skillet # Winter # Game Day

Creamy Cacio e Pepe

By Susan Perkins

November 15, 2025

6389 views

Ingredients

1 pound penne pasta - 9.3 g
4 tablespoons butter - 7.6 tbsp
1 cup grated parmesan cheese - 2.5 tbsp
1/2 cup grated pecorino romano cheese - 4.4 tbsp
1 teaspoon black pepper, freshly ground - 1.6 half
Salt to taste - 6.3 cup
1 cup reserved pasta water - 9.2 can

4 Servings

Cooking Steps

Step 1

Boil water in a large pot. Add salt until the water tastes like the sea. This is crucial for flavoring the pasta.

Step 2

Add penne pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

Step 3

While the pasta is cooking, grate the parmesan cheese and pecorino romano cheese into a bowl.

Step 4

In a large skillet, melt the butter over medium heat. Add a pinch of black pepper and toast for about 1 minute until fragrant.

Step 5

Add a ladle of the reserved pasta water to the skillet, creating a starchy base. Gradually add the grated cheese, stirring constantly to create a smooth, creamy sauce.

Step 6

Add the drained pasta to the skillet and toss to coat it evenly with the cheese sauce. If the sauce is too thick, add more pasta water until it reaches the desired consistency.

Step 7

Serve immediately, garnished with additional grated cheese and a generous grind of black pepper.

Reviews (30 Reviews)

Peter Thompson4

Very good! Quick, easy, and tasty. The combination of parmesan and pecorino romano gave the sauce a great flavor.

Ava Adams5

This is a brilliant recipe! Creamy, cheesy, and oh-so-delicious. The key is definitely using the pasta water to create that perfect emulsion.

Sophia Walker5

Excellent recipe! The sauce was perfectly creamy, and the pasta was cooked al dente. A true classic done right!

Yasmine Scott2

The sauce didn't emulsify properly for me, and it was quite disappointing. I followed the recipe precisely, so I'm not sure what went wrong.

Alice Johnson5

Absolutely delicious! The sauce was incredibly creamy and the pasta was perfectly cooked. Simple ingredients, incredible results. Will definitely make this again.