Ah, the classic Italian dish that never goes out of style: Cacio e Pepe. A rich and creamy sauce made with Pecorino Romano cheese, black pepper, and sometimes butter or cream, this recipe has become a staple in many Italian households. But why stick to just one way of making it when you can try countless variations? In this article, we’ll explore 18 different takes on the classic Cacio e Pepe pasta recipe, from comforting classics to innovative twists.
From adding truffles for an added layer of sophistication to incorporating spicy Calabrian chili flakes for a bold kick, these recipes are sure to satisfy any pasta lover’s cravings. And the best part? You don’t have to be an expert chef or have a plethora of exotic ingredients at your disposal to make them. So grab your favorite pasta shape and get ready to indulge in a world of creamy, cheesy goodness.
Classic Cacio e Pepe with Pecorino Romano
A rich and creamy Italian pasta dish that’s simplicity at its finest, featuring the bold flavors of Pecorino Romano cheese. This recipe is a masterclass in comfort food.
Ingredients:
– 12 oz (340g) spaghetti
– 3 tablespoons (45ml) extra-virgin olive oil
– 2 cloves garlic, minced
– 1/4 cup (30g) Pecorino Romano cheese, grated
– Salt and black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, stirring occasionally.
3. Add the grated Pecorino Romano cheese to the skillet. Stir constantly until melted and smooth, about 2-3 minutes.
4. Drain the cooked spaghetti and add it to the skillet with the cheese mixture. Toss until well coated, seasoning with salt and black pepper as needed.
5. Serve immediately, garnished with additional grated Pecorino Romano if desired.
Cooking Time: 20-25 minutes
Truffle-Infused Cacio e Pepe
This rich and creamy pasta dish takes the traditional Italian favorite to new heights by infusing it with the earthy, luxurious flavor of truffles. Perfect for special occasions or a cozy night in.
Ingredients:
– 12 oz spaghetti
– 2 tbsp unsalted butter
– 1/4 cup grated Parmesan cheese (freshly shredded is best)
– 1/2 tsp black pepper
– 1/4 tsp truffle oil (or shaved fresh truffles, if available)
– Salt, to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. In a separate saucepan, melt the butter over medium heat.
3. Add the Parmesan cheese and black pepper. Stir until well combined and melted.
4. Remove from heat and stir in the truffle oil (or shaved truffles).
5. Drain the cooked spaghetti and add it to the saucepan with the truffle-infused cheese mixture.
6. Toss the pasta until well coated, then season with salt to taste.
7. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Cacio e Pepe with Pancetta and Peas
A classic Italian pasta dish gets a creamy twist with the addition of pancetta, peas, and Parmesan cheese.
Ingredients:
– 12 oz spaghetti
– 6 slices pancetta, diced
– 2 cups fresh peas (or frozen, thawed)
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra-virgin olive oil
– Salt and black pepper, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a medium skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add peas to the same skillet and cook until tender, about 3-4 minutes.
4. Combine cooked spaghetti, pancetta, and peas in a large serving bowl.
5. In a small saucepan, melt 2 tablespoons olive oil over low heat. Whisk in Parmesan cheese until smooth.
6. Pour sauce over pasta mixture and toss to combine. Season with salt and black pepper to taste.
Cooking Time:
– Spaghetti cooking time: 8-10 minutes
– Pancetta and peas cooking time: 4-5 minutes
– Total cooking time: 12-15 minutes
Spicy Cacio e Pepe with Calabrian Chili
Elevate the classic Italian dish with a spicy kick from Calabrian chili peppers. This creamy, cheesy pasta is sure to become a new favorite.
Ingredients:
– 12 oz spaghetti
– 2 tbsp unsalted butter
– 1/2 cup grated Parmesan cheese (Cacio)
– 1/4 cup grated Pecorino Romano cheese
– 2-3 Calabrian chili peppers, chopped (depending on desired heat level)
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add chopped Calabrian chili peppers and cook for 1-2 minutes, until fragrant.
3. Add Parmesan and Pecorino Romano cheese to the skillet. Stir until melted and smooth, adding reserved pasta water as needed to achieve desired consistency.
4. Combine cooked spaghetti with cheesy sauce. Season with salt and black pepper to taste.
5. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Cacio e Pepe Risotto
A classic Italian comfort food, this creamy risotto is infused with the rich flavors of Pecorino Romano cheese and black pepper.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Pecorino Romano cheese
– Salt and freshly ground black pepper, to taste
Instructions:
1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high. Add the garlic and cook for 1 minute.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
4. Add 1/2 cup of warmed broth to the rice and stir until absorbed. Repeat this process, adding the broth in 1/2-cup increments and waiting for it to be absorbed before adding more.
5. After 20-25 minutes of cooking, the rice should be creamy and tender. Stir in the Pecorino Romano cheese and season with salt and black pepper to taste.
Cooking Time: 25-30 minutes
Gluten-Free Cacio e Pepe with Chickpea Pasta
This Italian-inspired dish gets a modern twist by swapping traditional pasta for chickpea-based noodles, making it a great option for those with gluten intolerance. The rich and creamy sauce is still the star of the show, featuring Parmesan cheese and black pepper.
Ingredients:
– 8 oz chickpea pasta
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup grated Parmesan cheese (gluten-free)
– 1 tsp black pepper
– Salt to taste
Instructions:
1. Cook the chickpea pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high. Add garlic and cook for 1 minute, until fragrant.
3. Pour in the vegetable broth and bring to a simmer.
4. Reduce heat to low and stir in Parmesan cheese until melted and smooth.
5. Add cooked pasta to the sauce and toss to combine.
6. Season with black pepper and salt to taste.
Cooking Time: 15-20 minutes
Cacio e Pepe Frittata
Elevate your breakfast or brunch game with this Italian-inspired frittata, featuring the rich flavors of cacio e pepe. This creamy, cheesy masterpiece is perfect for a special occasion or a cozy weekend morning.
Ingredients:
– 6 eggs
– 1/2 cup grated Parmesan cheese (Cacio)
– 1 tablespoon butter
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat.
3. Pour in the eggs and cook until the edges start to set, about 2-3 minutes.
4. Sprinkle the Parmesan cheese and salt and pepper to taste.
5. Pour in the heavy cream and gently fold the eggs towards the center of the skillet.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the frittata is set and the top is golden brown.
7. Garnish with fresh parsley or thyme leaves, if desired.
Cooking Time: 12-15 minutes
Cacio e Pepe Arancini
Cacio e Pepe Arancini: A Creative Twist on the Classic Italian Recipe
This unique take on arancini combines the rich flavors of cacio e pepe with the crispy, fried goodness of these Sicilian-style rice balls. Perfect for a snack or appetizer, this recipe is sure to impress!
Ingredients:
– 2 cups cooked Arborio rice
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
– 1 egg, beaten
– Vegetable oil for frying
– Cacio e pepe sauce (homemade or store-bought)
Instructions:
1. In a large bowl, combine cooked rice, Parmesan cheese, parsley, black pepper, and salt. Mix well.
2. Add the beaten egg to the rice mixture and stir until combined.
3. Use your hands to shape the mixture into small balls, about 1 inch in diameter.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry the arancini until golden brown, about 3-4 minutes per side.
5. Remove the arancini from the oil and place on paper towels to drain excess oil.
6. Serve warm with cacio e pepe sauce for dipping.
Cooking Time: 15-20 minutes
Cacio e Pepe Pizza with Crispy Edges
A twist on the classic Italian combination of Parmesan cheese and black pepper, this Cacio e Pepe pizza adds crispy edges to take it to the next level. With a simple dough recipe and a few key ingredients, you’ll be enjoying a delicious pie in no time.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1 teaspoon salt
– 4 cups all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup black pepper, freshly ground
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Mix warm water and yeast; let sit for 5 minutes.
3. Combine flour, salt, and olive oil in a bowl. Add yeast mixture and mix until dough forms.
4. Knead dough for 5-7 minutes.
5. Roll out dough into a circle or rectangle shape.
6. Top with Parmesan cheese and black pepper.
7. Bake for 12-15 minutes, or until crust is golden brown and crispy.
8. Sprinkle with chopped parsley, if desired.
Cooking Time: 12-15 minutes
Cacio e Pepe Gnocchi with Brown Butter
This Italian-inspired dish combines the comfort of gnocchi with the richness of brown butter and a velvety cacio e pepe sauce. It’s an indulgent treat that’s sure to please even the most discerning palates.
Ingredients:
– 1 package of store-bought or homemade gnocchi
– 4 tablespoons (1/2 stick) unsalted butter
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– Salt and black pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions.
2. In a small saucepan, melt 2 tablespoons of butter over medium heat.
3. Add the garlic and cook for 1 minute until fragrant.
4. Remove from heat and stir in Parmesan cheese until melted and smooth.
5. Cook the remaining 2 tablespoons of butter in a separate skillet over medium-high heat until golden brown (about 2-3 minutes).
6. Combine the cooked gnocchi, cacio e pepe sauce, and brown butter in a serving dish. Toss to combine and season with salt and pepper to taste.
7. Garnish with parsley leaves and serve immediately.
Cooking Time: 15-20 minutes
Cacio e Pepe Stuffed Shells
Elevate your pasta game with this rich and creamy take on classic stuffed shells. This recipe combines the comforting flavors of cacio e pepe with the convenience of jumbo shells.
Ingredients:
– 12 jumbo pasta shells
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1/4 cup unsalted butter, softened
– 1/2 cup heavy cream
– 1 teaspoon black pepper
– Salt to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook shells according to package instructions until al dente. Drain and set aside.
3. In a medium saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
4. Gradually add heavy cream, whisking constantly. Bring mixture to a simmer and cook until thickened, about 2-3 minutes.
5. Remove from heat and stir in Parmesan cheese, black pepper, and salt.
6. Stuff cooked shells with the cacio e pepe mixture, placing them in a baking dish.
7. Top with additional grated Parmesan cheese (optional) and chopped parsley (if using).
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Cacio e Pepe Carbonara Hybrid
This decadent fusion combines the rich flavors of Italy’s Cacio e Pepe with the indulgent creaminess of traditional carbonara. A perfect dish for special occasions or a cozy night in.
Ingredients:
– 12 oz spaghetti
– 1/2 cup grated Parmesan cheese (Cacio)
– 1/4 cup black pepper, freshly ground
– 2 large eggs
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– Salt, to taste
Instructions:
1. Cook spaghetti according to package instructions until al dente.
2. In a medium saucepan, combine Parmesan cheese and black pepper. Stir over low heat until melted and smooth.
3. In a separate bowl, whisk together eggs, butter, and heavy cream.
4. Add the cooked spaghetti to the egg mixture and toss until well combined.
5. Add the Cacio e Pepe mixture to the spaghetti and stir until coated.
6. Season with salt to taste.
7. Serve immediately.
Cooking Time: 15-20 minutes
Cacio e Pepe Mac and Cheese
This classic Italian-inspired macaroni and cheese dish gets a rich and creamy twist with the addition of Pecorino Romano cheese and black pepper. Perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 8 oz macaroni
– 2 cups grated Pecorino Romano cheese
– 1 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 tsp butter
– 2 cups whole milk
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking for 1 minute.
4. Slowly whisk in milk, bringing the mixture to a simmer. Reduce heat to low and cook for 2 minutes or until thickened.
5. Remove from heat and stir in Pecorino Romano and Parmesan cheese until melted and smooth. Season with salt and black pepper.
6. Combine cooked macaroni and cheese sauce. Transfer to a baking dish and top with additional grated cheese if desired.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 25-30 minutes
Cacio e Pepe Garlic Bread
Elevate your snack game with this creamy, cheesy, and savory garlic bread recipe that combines the flavors of Italy’s famous Cacio e Pepe pasta dish. Perfect for movie nights or impromptu gatherings.
Ingredients:
– 1 baguette
– 3 cloves of garlic, minced
– 6 tablespoons butter, softened
– 1/2 cup grated Parmesan cheese
– 1/4 cup grated mozzarella cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Slice the baguette into 1-inch thick pieces.
3. In a small bowl, mix together minced garlic and softened butter until well combined.
4. Spread the garlic butter mixture evenly onto each bread slice.
5. Sprinkle Parmesan and mozzarella cheese over the garlic butter.
6. Season with salt and black pepper to taste.
7. Place the bread slices on a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Cacio e Pepe Roasted Potatoes
Elevate your potato game with this simple yet flavorful recipe, inspired by the classic Italian dish Cacio e Pepe.
Ingredients:
– 2-3 large potatoes, peeled and cut into 1-inch wedges
– 2 tablespoons olive oil
– 2 tablespoons grated Parmesan cheese (you can also use Pecorino or Romano)
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the potato wedges with olive oil, Parmesan cheese, salt, and pepper until they’re evenly coated.
3. Line a baking sheet with parchment paper and arrange the potatoes in a single layer.
4. Roast the potatoes in the preheated oven for 20-25 minutes, or until they’re golden brown and crispy on the outside, tender on the inside.
5. Remove from the oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Cacio e Pepe Brussels Sprouts
Elevate your roasted Brussels sprouts game with this rich and creamy Cacio e Pepe recipe, inspired by the classic Italian pasta dish. This easy-to-make side dish is perfect for special occasions or a cozy night in.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese (Cacio)
– 2 teaspoons black pepper
– 2 tablespoons heavy cream
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, and salt on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a small saucepan, warm heavy cream over low heat.
5. Remove the Brussels sprouts from the oven and toss with Parmesan cheese and black pepper.
6. Pour the warmed heavy cream over the Brussels sprouts and toss to combine.
7. Season with salt to taste.
Cooking Time: 25-30 minutes
Cacio e Pepe Polenta with Mushrooms
This comforting dish is a creative twist on the classic Italian combination of cacio e pepe, featuring creamy polenta instead of pasta. The earthy flavor of mushrooms adds depth to this satisfying recipe.
Ingredients:
– 2 cups polenta
– 4 cups water or vegetable broth
– 1/4 cup grated Parmesan cheese (Cacio)
– 2 tablespoons black pepper
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– Salt to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the polenta and water or broth to a boil in a large saucepan.
2. Reduce heat to medium and cook for 5-7 minutes, stirring frequently.
3. Remove from heat and stir in Parmesan cheese and black pepper until smooth.
4. In a separate pan, heat the olive oil over medium-high. Add chopped onion and cook until translucent, about 3-4 minutes.
5. Add sliced mushrooms and cook until tender, about 5-6 minutes.
6. Combine cooked polenta and mushroom mixture in a serving dish.
7. Season with salt to taste.
8. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Cacio e Pepe Lobster Pasta
This decadent pasta dish combines the rich flavors of lobster, Parmesan cheese, and black pepper to create a truly indulgent experience. The creamy sauce coats every bite with its velvety texture and savory goodness.
Ingredients:
– 12 oz (340g) spaghetti
– 1/2 cup (115g) unsalted butter
– 2 cups (250ml) heavy cream
– 1/4 cup (55g) grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 tsp (2.5g) black pepper
– 1/4 cup (30g) cooked lobster meat (fresh or frozen)
– Salt to taste
Instructions:
1. Cook spaghetti according to package instructions; drain and set aside.
2. In a large saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Pour in heavy cream and bring to a simmer. Reduce heat to low and let cook for 5 minutes.
4. Stir in Parmesan cheese until melted. Season with black pepper and salt to taste.
5. Add cooked lobster meat and stir gently to combine.
6. Toss cooked spaghetti with the lobster sauce, coating evenly.
7. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in creamy goodness! This collection of 18 Cacio e Pepe pasta recipes takes the classic Italian dish to new heights. From traditional variations like Classic Cacio e Pepe with Pecorino Romano and Truffle-Infused Cacio e Pepe, to innovative twists like Spicy Cacio e Pepe with Calabrian Chili and Cacio e Pepe Risotto, there’s something for every taste bud. Even try your hand at non-pasta recipes like Cacio e Pepe Frittata or Cacio e Pepe Pizza with Crispy Edges. Whether you’re a pasta aficionado or just looking to spice up dinner, these creamy Cacio e Pepe recipes are sure to satisfy!
