Our cacio e pepe recipe proves that making a delicious Italian pasta dish doesn't have to be complicated. You only need 25 minutes and five ingredients to whip up this divine pasta dish that's bursting with flavor. This peppery, cheesy pasta combines al dente pasta with a lu... Our cacio e pepe recipe proves that making a delicious Italian pasta dish doesn't have to be complicated. You only need 25 minutes and five ingredients to whip up this divine pasta dish that's bursting with flavor. This peppery, cheesy pasta combines al dente pasta with a luscious, creamy sauce. The beauty of this cacio e pepe recipe lies in its signature sauce made with pecorino cheese, hot pasta water, butter and a generous amount of black pepper. It's like an elevated mac 'n' cheese that kids and adults alike will love! Make it a full dining-out experience right in your own home by serving it with a few side dishes, like Bruschetta Toast, Garlic Bread, roasted veggies or a garden salad. Looking for other tasty pasta dishes to add to your recipe book? Peruse our recipes for Ground Beef Pasta, Shrimp Pasta and Creamy Chicken Pasta. Read More Read Less
Ingredients 8 Servings
- 8 cups (2 quarts) water
- 1 1/2 teaspoons McCormick® Sea Salt Grinder, finely ground
- 1 pound (16 ounces) spaghetti
- 1 1/2 teaspoons McCormick® Black Pepper Grinder, coarsely ground Substitutions available
- 2 1/4 cups fresh-grated pecorino cheese, divided
- 2 tablespoons butter
- 1 Bring water to boil in a large saucepan on medium-high heat. Reduce heat to medium, add salt and spaghetti. Cook, stirring occasionally, just until al dente, about 9 minutes. Transfer hot cooked pasta to large bowl using tongs, reserving cooking water.
- 2 Meanwhile, melt butter in large, deep nonstick skillet on medium-high heat. Add pepper; cook and stir 1 minute. Carefully ladle about 1 cup of the hot pasta water into pan, stirring to mix. Bring to simmer.
Place 2 cups of the pecorino cheese in medium bowl. Stir in 1/3 cup of the pasta water, mixing well to create a thick paste; set aside. Transfer hot pasta to pan with pepper sauce, tossing to blend with the sauce. Add 1 cup of the remaining pasta water to pan. Remove from heat. Add pecorino mixture and toss pasta to coat. Add remaining 1/4 cup cheese tossing until well blended. (The sauce should be smooth and creamy and stick to the pasta, but not thin and watery. Add additional pasta water, 1 tablespoon at a time, if pasta is too dry.) Serve immediately, sprinkled with additional grated pecorino and ground pepper, if desired.
Test Kitchen Tip: It’s best to purchase pecorino cheese cut from the wheel, and then grate fresh, just before using. For this recipe we recommend grating the cheese fine, using the smallest side of your box grater, or even a microplane, to help create a smooth sauce.
NUTRITION INFORMATION(per Serving)
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