A simple and flavorful Italian pasta dish the whole family will love, this Quick and Easy Cacio e Pepe is a midweek dinner must-have.
Dinner 30 Minutes or Less
Creamy, silky, savory and so, so simple to make, this Quick and Easy Cacio e Pepe is sure to a hit. Perfect for a mid-week meal the whole family will love, it’s filling, flavorful and on the table in less than 30 minutes. Serve with a side Caesar salad and a loaf of crusty bread and buon appetito!
What is Cacio e Pepe?
Cacio e Pepe literally means “cheese and pepper.” It’s a simple but incredibly flavorful pasta dish using Pecorino Romano and fresh ground pepper. Pecorino Romano is a hard, salty Italian cheese made with sheep’s milk. It has a strong flavor profile and gives this dish its signature taste and silky texture.
Can I Substitute Parmesan Reggiano for Pecorino Romano in Cacio e Pepe?
Both Parmesan Reggiano and Pecorino Roman are hard, salty cheeses. But there are a few important differences.
Pecorino Romano is a sheep’s milk cheese that has a sharp, tangy, gamy flavor and adds a silky texture to this dish. Fun fact, the name Cacio e Pepe actually comes from the use of Pecorino Romano cheese.
Parmesan Reggiano is milder, sweeter and less tangy and will result in a less deeply flavored dish. It is, however, still delicious. So if you simply don’t like Pecorino Romano or don’t have access to it, Parmesan Reggiano or even Asiago (a semi-hard, cow’s milk cheese with a nutty flavor) are possible substitutes.
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- Chopped Caesar Salad: Crisp romaine, salty parmesan and a flavorful dressing tossed with crunchy homemade croutons. This Chopped Caesar Salad is an easy, straight-forward recipe that is sure to become your go-to salad.
What Do I Need to Make Easy Cacio e Pepe?
(see recipe card for measurements and details)
- Bucatini or any long pasta
- Unsalted butter
- Whole-milk ricotta
- Pecorino Romano cheese
- Fresh ground black pepper
- Kosher salt
- Large pot
How to Make Cacio e Pepe
- In a large pot, cook the pasta to al dente according to the package directions.
- Reserve 1 cup of the pasta cooking water, then drain the cooked pasta and return it to the pot over medium heat.
- Add the butter to the pasta and use tongs to stir until melted.
- Add the ricotta and the 1 cup shredded Pecorino Romano cheese and stir until melted.
- Add 1/2 cup of the reserved pasta water and stir until the sauce is creamy and thickly coating the pasta. If the sauce is not creamy enough, add additional pasta water, 1 tablespoon at a time, until it reaches the desired consistency. (I usually use the full 1 cup of pasta water that I reserve)
- Stir in the 2 teaspoons of fresh ground black pepper and 1 teaspoon of kosher salt. Taste and season with more pepper and/or salt, if desired.
- Plate the pasta and serve with grated Pecorino Romano cheese.
More Hot Meals in Minutes
Get family dinner on the table in about 30 minutes with My Favorite Hot Meals in Minutes. These delicious and quick dinner recipes are perfect for weeknight meals when time is short and the crowd is hungry.
How to Store and Reheat Cacio e Pepe
Store leftover cacio e pepe in an airtight container in the refrigerator for up to three days.
To reheat, place the pasta in a pan over medium heat and gently stir with tongs until heated through. You can add water to the pasta in the pan if you want the sauce to be creamier. Alternatively, reheat the leftover pasta in the microwave in 30 second intervals, stirring between each interval until heated through.
If you make this Quick and Easy Cacio e Pepe and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
Quick and Easy Cacio e Pepe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
Description
A simple and flavorful Italian classic the whole family with love, this Quick and Easy Cacio e Pepe is a midweek dinner must-have.
Ingredients
- 8 ounces bucatini or any long pasta
- 2 tablespoons unsalted butter
- 1/2 cup whole-milk ricotta
- 1 cup finely shredded Pecorino Romano cheese
- 2 teaspoons fresh ground black pepper
- 1 teaspoon kosher salt
- 1/4 cup grated Pecorino Romano cheese
Instructions
- In a large pot, cook the pasta to al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the cooked pasta and return it to the pot over medium heat.
- Add the butter to the pasta and use tongs to stir until melted. Add the ricotta and the 1 cup shredded Pecorino Romano cheese and stir until melted.
- Add 1/2 cup of the reserved pasta water and stir until the sauce is creamy and thickly coating the pasta. If the sauce is not creamy enough, add additional pasta water, 1 tablespoon at a time, until it reaches the desired consistency. (I usually use the full 1 cup of pasta water that I reserve)
- Stir in the 2 teaspoons of fresh ground black pepper and 1 teaspoon of kosher salt. Taste and season with more pepper and/or salt, if desired.
- Plate the pasta and serve with grated Pecorino Romano cheese.
