Cacio e Pepe Pasta

This Cacio e Pepe Pasta is a creamy, peppery delight! With just a few ingredients, it's a luxurious Italian classic that's simple to make.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Course

Cuisine: Italian

For the Pasta:

1 teaspoon fresh cracked black pepper Coarse and aromatic for the best flavor.
1 pound dried bucatini or spaghetti Bucatini offers a unique texture.
5-6 cups chicken broth or vegetable broth Use homemade or low-sodium for the best results.
2 tablespoons butter Adds richness to the dish.
1 cup freshly grated Parmesan cheese Always opt for cheese off the block for the best taste.
1 cup freshly grated Pecorino cheese A sharp, salty cheese that balances the richness of the Parmesan.

Cooking Instructions:

In a large pot, bring 5-6 cups of chicken or vegetable broth to a simmer.
Add 1 pound of dried bucatini or spaghetti to the simmering broth and cook according to package instructions until al dente. Reserve about 1 cup of the broth before draining the pasta.
While the pasta cooks, heat a skillet over medium heat and add 1 teaspoon of fresh cracked black pepper. Toast for about 1-2 minutes until fragrant.
Once the pasta is drained, add it directly to the skillet with the toasted pepper and toss to coat.
Reduce the heat to low and add 2 tablespoons of butter. Gradually add the reserved pasta broth, stirring constantly to create a sauce.
Mix in 1 cup of freshly grated Parmesan cheese and 1 cup of freshly grated Pecorino cheese until melted and creamy.
Plate your Cacio e Pepe Pasta immediately, garnishing with extra cheese and cracked pepper if desired.