Creamy Cacio e Pepe: A Simple Weeknight Delight

Ingredients

- 12 ounces pasta (such as spaghetti or bucatini)
- 1 ½ cups freshly grated Parmigiano Reggiano cheese
- 6 tablespoons unsalted butter
- 2 teaspoons freshly ground black pepper
- Salt (to taste)
- 1 ¼ cups reserved pasta cooking water

Instructions

1. Boil the Pasta
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Reserve 1 ¼ cups of the pasta cooking water, then drain the pasta.

2. Prepare the Cheese and Pepper Mixture
While the pasta is cooking, in a large serving bowl, combine the grated Parmigiano Reggiano, black pepper, and a pinch of salt. Mix thoroughly and set aside.

3. Melt the Butter
In a large skillet over medium heat, melt the butter. Allow the butter to slightly brown, releasing its nutty aroma—this should take about 2-3 minutes.

4. Combine with Pasta and Cheese
Add the cooked pasta to the skillet, tossing to coat it evenly with the butter. Gradually sprinkle the cheese-and-pepper mixture over the pasta while continuously tossing to ensure even distribution.

5. Emulsify and Toss
Slowly stir in the reserved pasta water, a little at a time, until a smooth and creamy sauce forms and clings to the pasta. Continue tossing until the cheese melts completely, about 3-4 minutes. Adjust the seasoning with additional salt or pepper to taste.

6. Serve Immediately
Remove the skillet from the heat and divide the creamy cacio e pepe among four warmed bowls. Garnish with extra Parmigiano Reggiano and a dusting of black pepper for a burst of flavor.

Preparation & Cooking Time

PT25M
25 minutes

Total Time

PT25M
25 minutes

Type of Dish

Dinner

Keywords

Pasta, Cacio e Pepe, Italian, Parmigiano Reggiano, Quick Dinner, Gluten, Weeknight Meal, Comfort Food, Simple Recipe, Classic Dish

Recipe Yield

Serves 4 adults

Calories

Total Calories: 1760

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