You’re about to discover the ultimate comfort food upgrade! Cacio e pepe—that magical Roman pasta dish with just cheese and pepper—gets 18 deliciously creamy makeovers perfect for busy weeknights. From traditional takes to creative twists, these recipes prove simple ingredients can create extraordinary meals. Get ready to find your new favorite pasta obsession in this mouthwatering collection!
Classic Cacio e Pepe with Pecorino Romano
This timeless Roman pasta dish transforms just three humble ingredients into something truly magical. Today we’ll master the creamy, peppery sauce that coats each strand of spaghetti perfectly, using techniques that ensure success every single time. Let’s walk through each step together to create restaurant-quality cacio e pepe right in your own kitchen.
Ingredients
For the pasta:
– 1 pound spaghetti
– 8 cups water
– 1 tablespoon kosher salt
For the sauce:
– 1 ½ cups freshly grated Pecorino Romano cheese
– 2 tablespoons freshly cracked black pepper
– 1 cup reserved pasta water
Instructions
1. Bring 8 cups of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of kosher salt to the boiling water.
3. Add 1 pound of spaghetti to the pot and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
4. While pasta cooks, toast 2 tablespoons of freshly cracked black pepper in a large skillet over medium heat for 2 minutes until fragrant.
5. Reserve 1 cup of starchy pasta water before draining the spaghetti.
6. Transfer the cooked spaghetti directly to the skillet with the toasted pepper.
7. Add ½ cup of reserved pasta water to the skillet and toss continuously for 1 minute to create emulsion.
8. Remove the skillet from heat to prevent the cheese from clumping.
9. Gradually sprinkle 1 ½ cups of freshly grated Pecorino Romano cheese over the pasta while tossing vigorously.
10. Continue tossing for 2 minutes until the sauce becomes creamy and coats every strand evenly.
11. Add more reserved pasta water, 1 tablespoon at a time, if the sauce appears too thick.
12. Serve immediately on warm plates.
Making this dish properly results in a beautifully creamy sauce that clings to each strand of pasta without any cream or butter. The sharp, salty Pecorino Romano balances perfectly with the spicy kick of freshly toasted black pepper. Consider serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or top with extra cracked pepper for those who love an extra kick.
Truffle-Infused Cacio e Pepe
Perfecting a classic Italian pasta dish requires attention to detail, and this truffle-infused cacio e pepe elevates simplicity with luxurious flavor. Prepare to transform basic pantry staples into an elegant meal that feels restaurant-worthy. Follow these precise steps to achieve the creamiest sauce without any cream.
Ingredients
- For cooking pasta:
- 8 oz spaghetti
- 4 quarts water
- 2 tbsp kosher salt
- For the sauce:
- 2 tbsp whole black peppercorns
- 1 cup reserved pasta water
- 1 cup finely grated Pecorino Romano cheese
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 1 tbsp white truffle oil
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot over high heat.
- Add 2 tablespoons of kosher salt to the boiling water.
- Add 8 ounces of spaghetti and cook for 9 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, coarsely crush 2 tablespoons of black peppercorns using a spice grinder or mortar and pestle.
- Toast the crushed peppercorns in a large skillet over medium heat for 2 minutes until fragrant.
- Reserve 1 cup of starchy pasta water just before draining the spaghetti.
- Transfer the cooked spaghetti directly to the skillet with toasted peppercorns.
- Add 1/4 cup of reserved pasta water to the skillet and toss continuously using tongs.
- Reduce heat to low and gradually sprinkle in 1 cup of Pecorino Romano while tossing constantly.
- Add remaining 1/2 cup of Parmigiano-Reggiano in three additions, tossing after each until fully incorporated.
- Drizzle 1 tablespoon of white truffle oil over the pasta and toss for 30 seconds to combine.
- Adjust consistency by adding more reserved pasta water 1 tablespoon at a time if the sauce appears too thick.
This creates a velvety sauce that clings perfectly to each strand of pasta, with the truffle oil adding an earthy depth to the sharp cheese and spicy pepper notes. Try serving it in warmed bowls topped with extra cracked black pepper and shaved Parmigiano-Reggiano for an impressive presentation.
Cacio e Pepe with Pancetta and Peas
Just when you think classic cacio e pepe can’t get better, we’re adding crispy pancetta and sweet peas for a comforting twist that comes together in under 30 minutes. Join me in transforming this Roman staple into a complete meal that balances salty, peppery, and fresh flavors perfectly. Keep reading to master this deceptively simple dish that will become your new weeknight favorite.
Ingredients
For the pasta:
– 1 pound dried spaghetti
– 1 tablespoon kosher salt
For the pancetta and peas:
– 4 ounces diced pancetta
– 1 cup frozen peas
For the sauce:
– 2 tablespoons whole black peppercorns
– 1 cup freshly grated Pecorino Romano cheese
– ¾ cup reserved pasta water
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Add 1 pound dried spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, toast 2 tablespoons whole black peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant.
5. Coarsely grind the toasted peppercorns using a spice grinder or mortar and pestle.
6. Cook 4 ounces diced pancetta in a large skillet over medium heat for 5-7 minutes until crispy and browned.
7. Remove pancetta with a slotted spoon, leaving 2 tablespoons of rendered fat in the skillet.
8. Add the ground black pepper to the pancetta fat and toast for 30 seconds to release oils.
9. Add 1 cup frozen peas to the skillet and cook for 2 minutes until warmed through.
10. Reserve ¾ cup pasta water before draining the spaghetti.
11. Transfer the drained spaghetti directly into the skillet with the pepper and pea mixture.
12. Add ¼ cup reserved pasta water and toss continuously using tongs.
13. Sprinkle 1 cup freshly grated Pecorino Romano cheese over the pasta in three additions, tossing vigorously between each addition.
14. Add remaining pasta water 2 tablespoons at a time until the sauce coats the spaghetti evenly.
15. Fold in the crispy pancetta and serve immediately.
Know that you’ve created a dish where the creamy cheese sauce clings to every strand of pasta, punctuated by the crunch of black pepper and salty pancetta. The bright green peas provide sweet contrast to the rich, peppery sauce, making this a balanced meal that feels both elegant and comforting. Try serving it in warmed bowls with extra grated cheese for a restaurant-quality experience at home.
Spicy Cacio e Pepe with Calabrian Chili
When you crave pasta with serious personality, this spicy twist on the classic Roman cacio e pepe delivers bold flavor with minimal ingredients. We’re incorporating Calabrian chili for a gentle heat that builds with each bite, transforming simple pantry staples into a restaurant-worthy dish you can master at home. Let’s walk through each step methodically to ensure creamy, perfectly coated pasta every time.
Ingredients
For the pasta:
– 8 ounces dried spaghetti
– 1 tablespoon kosher salt
For the sauce:
– 3 tablespoons extra virgin olive oil
– 2 tablespoons freshly cracked black pepper
– 2 tablespoons Calabrian chili paste
– 1 cup finely grated Pecorino Romano cheese
– 1/2 cup reserved pasta water
Instructions
1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Add 8 ounces dried spaghetti to the salted water and cook for 8 minutes, stirring occasionally to prevent sticking.
4. Reserve 1/2 cup of the starchy pasta water before draining the spaghetti.
5. Heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat for 1 minute.
6. Add 2 tablespoons freshly cracked black pepper to the hot oil and toast for 45 seconds until fragrant.
7. Stir in 2 tablespoons Calabrian chili paste and cook for 30 seconds to bloom the flavors.
8. Add the drained spaghetti directly to the skillet.
9. Pour 1/4 cup of the reserved pasta water into the skillet.
10. Toss the spaghetti continuously for 1 minute to create an emulsified sauce.
11. Remove the skillet from heat to prevent the cheese from clumping.
12. Sprinkle 1 cup finely grated Pecorino Romano cheese over the pasta.
13. Add the remaining 1/4 cup pasta water and toss vigorously for 2 minutes until the sauce becomes creamy and clings to the spaghetti.
14. Serve immediately while hot.
Now you have a bowl of perfectly al dente spaghetti coated in a velvety, emulsified sauce that clings to every strand. The sharp saltiness of Pecorino Romano balances beautifully with the floral heat from Calabrian chili and the aromatic punch of black pepper. For a complete meal, top with grilled shrimp or serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Cacio e Pepe Risotto
Unbelievably creamy yet surprisingly simple, this Cacio e Pepe Risotto transforms the classic Roman pasta dish into a luxurious rice-based comfort food. Using the same magical combination of black pepper and Pecorino Romano that makes the original so irresistible, this version delivers that signature peppery kick in every velvety spoonful. You’ll master the gentle art of risotto-making while creating a dish that feels both sophisticated and completely approachable.
Ingredients
For the Base
– 1 ½ cups Arborio rice
– 4 cups chicken broth, kept warm
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
For the Flavor
– 2 tablespoons freshly cracked black pepper
– 1 cup freshly grated Pecorino Romano cheese
– 4 tablespoons unsalted butter, divided
Instructions
1. Heat the olive oil in a large heavy-bottomed pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and cook for 4 minutes, stirring frequently, until translucent but not browned.
3. Add the Arborio rice and toast for 2 minutes, stirring constantly until grains appear slightly translucent at the edges.
4. Pour in ½ cup of warm chicken broth and stir continuously until the liquid is fully absorbed, about 3 minutes.
5. Continue adding broth ½ cup at a time, stirring constantly and waiting for each addition to be absorbed before adding the next.
6. After 18 minutes of gradual broth addition, test the rice for doneness – it should be tender but still slightly firm at the center.
7. Remove the pot from heat and stir in 3 tablespoons of butter until completely melted and incorporated.
8. Add the freshly cracked black pepper and stir vigorously for 30 seconds to release its oils.
9. Fold in the grated Pecorino Romano cheese until the risotto becomes creamy and homogeneous.
10. Let the risotto rest off heat for 2 minutes to allow the flavors to meld together.
11. Stir in the remaining 1 tablespoon of butter just before serving to create a glossy finish.
Offering a luxurious texture that’s simultaneously creamy and distinctly al dente, this risotto delivers bold peppery notes that build gradually with each bite. The sharp saltiness of Pecorino Romano provides the perfect counterpoint to the spice, creating a beautifully balanced dish that needs no additional seasoning. For an elegant presentation, serve it in shallow bowls garnished with extra cracked pepper and a light dusting of cheese, or top with seared scallops for a restaurant-worthy main course.
Gluten-Free Cacio e Pepe with Chickpea Pasta
Wondering how to create a comforting Italian classic that’s both gluten-free and packed with protein? This gluten-free cacio e pepe transforms traditional pasta night with nutrient-rich chickpea pasta and a perfectly emulsified cheese sauce. Let’s walk through each step methodically to ensure your dish turns out creamy and perfectly balanced.
Ingredients
For the pasta
- 8 ounces gluten-free chickpea pasta
- 1 tablespoon kosher salt
- 8 cups water
For the sauce
- 1 cup freshly grated Pecorino Romano cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly cracked black pepper
- 1/2 cup reserved pasta water
Instructions
- Bring 8 cups of water to a rolling boil in a large pot over high heat.
- Add 1 tablespoon kosher salt to the boiling water and stir until dissolved.
- Add 8 ounces gluten-free chickpea pasta to the boiling water and cook for 7-9 minutes, stirring occasionally to prevent sticking.
- Test pasta for doneness by tasting one piece – it should be al dente with a slight bite.
- Reserve 1/2 cup of the starchy pasta water before draining, as this will help create a creamy sauce emulsion.
- Drain the pasta in a colander but do not rinse, as the starch helps the sauce cling to the noodles.
- Heat a large skillet over medium heat and add 2 tablespoons extra virgin olive oil.
- Toast 1 tablespoon freshly cracked black pepper in the oil for 30-45 seconds until fragrant, being careful not to burn it.
- Reduce heat to low and add the drained pasta to the skillet, tossing to coat with the peppery oil.
- Gradually add the reserved pasta water 2 tablespoons at a time, stirring constantly to create a creamy base.
- Remove the skillet from heat and gradually sprinkle in 1 cup freshly grated Pecorino Romano cheese while continuously tossing the pasta.
- Continue tossing until the cheese fully melts into a smooth, glossy sauce that coats every strand of pasta.
Once you’ve mastered the technique, you’ll notice how the chickpea pasta provides a satisfyingly firm texture that holds up beautifully against the sharp, peppery sauce. The finished dish offers a delightful contrast between the nutty pasta and the bold pepper flavor, with the Pecorino Romano creating a luxurious creaminess without any heavy cream. Consider topping with additional cracked pepper and serving immediately while the sauce remains perfectly fluid and glossy.
Cacio e Pepe Frittata
Humble eggs transform into something extraordinary with this Cacio e Pepe Frittata, where classic Italian pasta flavors meet the simplicity of a baked egg dish. Here’s how to create this cheesy, peppery masterpiece that works equally well for breakfast, brunch, or a quick dinner. Follow each step carefully for perfect results every time.
Ingredients
– For the egg base: 6 large eggs, 1/4 cup heavy cream, 1/2 teaspoon kosher salt
– For the cheese mixture: 3/4 cup freshly grated Pecorino Romano cheese, 1 tablespoon coarsely ground black pepper
– For cooking: 1 tablespoon olive oil, 1 tablespoon unsalted butter
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Crack 6 large eggs into a medium mixing bowl.
3. Add 1/4 cup heavy cream and 1/2 teaspoon kosher salt to the eggs.
4. Whisk the egg mixture vigorously for 60 seconds until completely smooth and slightly frothy.
5. Stir in 3/4 cup freshly grated Pecorino Romano cheese and 1 tablespoon coarsely ground black pepper.
6. Heat a 10-inch oven-safe skillet over medium heat for 2 minutes.
7. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter to the hot skillet.
8. Swirl the pan to coat the bottom and sides evenly as the butter melts.
9. Pour the egg mixture into the skillet and let it cook undisturbed for 3 minutes.
10. Use a spatula to gently lift the edges, tilting the pan to let uncooked egg flow underneath.
11. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the center is just set.
12. Remove from oven when the top appears dry and the edges are golden brown.
13. Let the frittata rest in the skillet for 5 minutes before slicing.
14. Run a spatula around the edges and slide the frittata onto a cutting board.
Miraculously creamy yet firm enough to slice cleanly, this frittata delivers the signature sharpness of Pecorino balanced by the warmth of black pepper. Serve wedges warm with a simple arugula salad, or try it at room temperature for a picnic—the flavors actually improve as they meld together.
Cacio e Pepe Arancini
Remember those cozy Italian restaurants with their perfect pasta dishes? Today we’re transforming the classic cacio e pepe into crispy, golden arancini that bring all that cheesy, peppery goodness into bite-sized form. Ready to roll up your sleeves and create these irresistible rice balls?
Ingredients
For the risotto base:
– 1 cup Arborio rice
– 4 cups chicken broth, kept at a simmer
– 1/2 cup grated Pecorino Romano cheese
– 2 tablespoons freshly cracked black pepper
– 1/4 cup unsalted butter
For assembly and frying:
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup breadcrumbs
– 4 cups vegetable oil for frying
– 1/2 cup cubed mozzarella cheese
Instructions
1. Heat the chicken broth in a saucepan and maintain it at a gentle simmer throughout cooking.
2. Toast the Arborio rice in a dry skillet over medium heat for 2 minutes until fragrant and lightly golden.
3. Add the simmering broth to the rice one ladle at a time, stirring constantly until each addition is absorbed before adding the next.
4. Cook the risotto for 18-20 minutes until the rice is tender but still slightly firm to the bite.
5. Remove the risotto from heat and stir in the grated Pecorino Romano cheese, black pepper, and butter until fully incorporated.
6. Spread the risotto mixture onto a baking sheet and refrigerate for 1 hour until completely cool and firm to the touch.
7. Scoop 2 tablespoons of chilled risotto and press a cube of mozzarella cheese into the center, then shape into a tight ball.
8. Dredge each ball first in flour, shaking off any excess, then dip in beaten eggs, and finally coat thoroughly in breadcrumbs.
9. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to monitor the temperature.
10. Fry the arancini in batches of 4-5 for 3-4 minutes until golden brown and crispy, turning occasionally for even cooking.
11. Remove with a slotted spoon and drain on a wire rack set over a baking sheet for 2 minutes.
Using freshly cracked black pepper rather than pre-ground ensures maximum flavor impact in every bite. The crispy exterior gives way to a creamy, molten center where the sharp Pecorino and mild mozzarella create a perfect cheese pull. Serve these golden spheres immediately while hot, perhaps with a simple marinara dip for contrasting acidity.
Cacio e Pepe Pizza with Crispy Edges
Just when you thought pizza couldn’t get more comforting, this Roman-inspired creation transforms classic cacio e pepe into a crispy-edged masterpiece that’s surprisingly simple to master. Join me as we walk through each careful step to create this cheesy, peppery delight that will become your new weeknight favorite.
Ingredients
For the Dough
– 2 cups all-purpose flour
– 1 tsp instant yeast
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1 tsp salt
For the Topping
– 1 1/2 cups freshly grated Pecorino Romano cheese
– 2 tbsp coarsely ground black pepper
– 2 tbsp olive oil
Instructions
1. Combine 2 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp salt in a large mixing bowl.
2. Pour in 3/4 cup warm water (110°F) and 1 tbsp olive oil, then mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic. Tip: The dough should spring back slowly when poked.
4. Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
5. Preheat your oven to 475°F with a pizza stone or baking sheet inside for 30 minutes.
6. Punch down the risen dough and stretch it into a 12-inch circle on a floured surface.
7. Transfer the dough to a pizza peel dusted with cornmeal or semolina flour.
8. Brush the entire surface with 2 tbsp olive oil, leaving a 1-inch border around the edges.
9. Sprinkle 2 tbsp coarsely ground black pepper evenly over the oiled surface. Tip: Freshly crack your peppercorns for maximum flavor.
10. Distribute 1 1/2 cups freshly grated Pecorino Romano cheese over the pizza, concentrating more cheese toward the edges.
11. Slide the pizza onto the preheated stone and bake for 12-14 minutes until the edges are golden brown and crispy. Tip: The cheese should be melted and slightly browned in spots.
12. Remove from oven and let rest for 2 minutes before slicing. A final masterpiece emerges with cracker-crisp edges giving way to a cheesy, peppery center that balances sharp saltiness with warming spice. Consider serving each slice topped with a fresh arugula salad dressed lightly in lemon juice, or enjoy it simply as the perfect companion to a crisp white wine.
Cacio e Pepe Gnocchi with Brown Butter
Cacio e Pepe Gnocchi with Brown Butter combines the comforting texture of potato dumplings with the nutty richness of browned butter and sharp, peppery cheese. Creating this dish requires careful attention to timing and technique to achieve the perfect creamy sauce that clings to each gnocchi. Follow these steps precisely for a restaurant-quality result you can make at home.
Ingredients
For the gnocchi and sauce base:
– 1 pound shelf-stable potato gnocchi
– 4 tablespoons unsalted butter
– 1 tablespoon freshly cracked black pepper
For finishing:
– 1 cup freshly grated Pecorino Romano cheese
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the gnocchi to the boiling water and cook for exactly 2 minutes, or until they float to the surface.
3. While the gnocchi cooks, melt the butter in a large skillet over medium heat.
4. Continue cooking the butter for 3-4 minutes, swirling the pan occasionally, until it turns golden brown and develops nutty aromas.
5. Add the cracked black pepper to the browned butter and toast for 30 seconds, stirring constantly to prevent burning.
6. Reserve 1/4 cup of the starchy gnocchi cooking water before draining.
7. Transfer the drained gnocchi directly into the skillet with the brown butter and pepper.
8. Toss the gnocchi in the butter sauce over medium heat for 1 minute to coat evenly.
9. Remove the skillet from heat and let it cool for 30 seconds to prevent the cheese from clumping.
10. Sprinkle the grated Pecorino Romano cheese over the gnocchi in three additions, tossing vigorously between each addition.
11. Add 2 tablespoons of the reserved pasta water and continue tossing until the sauce becomes creamy and emulsified.
12. Add the remaining 2 tablespoons of pasta water if the sauce appears too thick, tossing until it reaches a silky consistency.
The finished dish features pillowy gnocchi coated in a glossy, emulsified sauce that clings perfectly to each dumpling. The brown butter provides a deep nuttiness that complements the sharp Pecorino Romano, while the freshly cracked pepper adds subtle heat throughout. For a creative twist, top with additional cracked pepper and serve alongside roasted vegetables or a simple green salad to balance the richness.
Cacio e Pepe Stuffed Shells
For a comforting twist on Italian classics, these Cacio e Pepe Stuffed Shells transform the simple Roman pasta dish into a baked masterpiece that’s surprisingly easy to assemble. Following these methodical steps will ensure you achieve perfectly cooked pasta with that signature peppery cheese sauce in every bite.
Ingredients
For the pasta and filling
- 18 jumbo pasta shells
- 1 cup grated Pecorino Romano cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons freshly cracked black pepper
For the sauce and assembly
- 4 tablespoons unsalted butter
- 2 cups whole milk
- 3 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Carefully add jumbo pasta shells to the boiling water and cook for 9 minutes until al dente.
- Drain the cooked shells, reserving 1/4 cup of pasta water before draining completely.
- Arrange cooked shells in a single layer on a baking sheet to prevent sticking while you prepare the filling.
- Melt 4 tablespoons of unsalted butter in a saucepan over medium heat until fully liquid.
- Whisk in 3 tablespoons of all-purpose flour and cook for 1 minute until the mixture turns light golden brown.
- Gradually pour in 2 cups of whole milk while continuously whisking to prevent lumps from forming.
- Cook the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and stir in 1 cup Pecorino Romano and 1 cup Parmesan until completely melted.
- Mix in 2 tablespoons of freshly cracked black pepper and 1/2 teaspoon kosher salt until fully incorporated.
- Gently stir in the reserved 1/4 cup pasta water to create a smoother, saucier consistency.
- Preheat your oven to 375°F to ensure even baking temperature.
- Spoon approximately 2 tablespoons of the cheese sauce mixture into each cooked pasta shell.
- Arrange filled shells in a single layer in a 9×13 inch baking dish.
- Pour any remaining sauce evenly over the top of the arranged shells.
- Bake at 375°F for 20 minutes until the sauce is bubbly and the edges begin to turn golden brown.
- Remove from oven and let rest for 5 minutes before serving to allow the sauce to set properly.
Zesty black pepper cuts through the rich cheese sauce, creating pockets of creamy, peppery goodness in every shell. The baked edges develop a subtle crispness that contrasts beautifully with the tender pasta interior. Try serving these alongside a simple arugula salad dressed with lemon vinaigrette to balance the dish’s richness.
Cacio e Pepe Carbonara Hybrid
Oftentimes the best dishes come from combining culinary classics, which is exactly what happens when you merge the creamy simplicity of carbonara with the peppery sharpness of cacio e pepe. This hybrid creates a wonderfully rich pasta that’s surprisingly straightforward to master, even for beginners. Let’s walk through each step carefully so you can achieve perfect results on your first try.
Ingredients
For cooking the pasta:
– 8 ounces spaghetti
– 1 tablespoon kosher salt
For the sauce base:
– 3 large eggs
– 1 cup freshly grated Pecorino Romano cheese
– ½ cup freshly grated Parmesan cheese
– 2 teaspoons freshly cracked black pepper
For finishing:
– 4 slices thick-cut bacon, diced
– 2 cloves garlic, minced
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tablespoon kosher salt to the boiling water.
3. Add 8 ounces spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
4. While pasta cooks, whisk 3 large eggs in a medium bowl until fully combined.
5. Stir in 1 cup Pecorino Romano and ½ cup Parmesan until a thick paste forms.
6. Toast 2 teaspoons black pepper in a dry skillet over medium heat for 1-2 minutes until fragrant.
7. Cook 4 slices diced bacon in a large skillet over medium heat for 6-8 minutes until crispy.
8. Add 2 cloves minced garlic to the bacon and cook for 30 seconds until golden.
9. Remove skillet from heat and let cool for 1 minute to prevent scrambling the eggs.
10. Reserve 1 cup pasta water before draining the spaghetti.
11. Transfer hot pasta directly to the skillet with bacon and garlic.
12. Slowly temper the egg-cheese mixture by adding 2 tablespoons hot pasta water while stirring constantly.
13. Pour the tempered egg mixture over the pasta, tossing quickly to coat evenly.
14. Add additional pasta water, 1 tablespoon at a time, until the sauce reaches a creamy consistency that coats the pasta.
15. Stir in the toasted black pepper and serve immediately.
Velvety and luxurious, this pasta delivers a perfect balance between the salty crispness of bacon and the sharp, peppery kick from the cheese blend. The sauce clings beautifully to each strand of spaghetti, creating a cohesive dish that feels both comforting and sophisticated. For a creative twist, try serving it in warmed bowls topped with an extra sprinkle of toasted breadcrumbs for contrasting texture.
Cacio e Pepe Mac and Cheese
Wondering how to elevate classic mac and cheese? This Cacio e Pepe Mac and Cheese combines the creamy comfort of American macaroni with the sophisticated peppery bite of Roman pasta, creating a dish that’s both familiar and excitingly new. We’ll walk through each step methodically to ensure perfect results every time.
Ingredients
For the pasta:
– 1 lb elbow macaroni
– 1 tbsp kosher salt
For the sauce:
– 4 tbsp unsalted butter
– 2 tbsp freshly cracked black pepper
– 1/4 cup all-purpose flour
– 4 cups whole milk, warmed to 110°F
– 8 oz Pecorino Romano cheese, finely grated
– 4 oz sharp white cheddar cheese, finely grated
For finishing:
– 1/4 cup reserved pasta water
Instructions
1. Bring a large pot of water to a rolling boil over high heat.
2. Add 1 tbsp kosher salt to the boiling water.
3. Cook 1 lb elbow macaroni for 8 minutes until al dente, stirring occasionally.
4. Reserve 1/4 cup pasta water before draining the macaroni.
5. Melt 4 tbsp unsalted butter in a large saucepan over medium heat.
6. Toast 2 tbsp freshly cracked black pepper in the butter for 1 minute until fragrant.
7. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes until golden.
8. Gradually whisk in 4 cups warmed whole milk until smooth.
9. Cook the sauce for 5 minutes, whisking constantly, until thickened enough to coat the back of a spoon.
10. Remove the saucepan from heat and let cool for 2 minutes.
11. Stir in 8 oz Pecorino Romano and 4 oz sharp white cheddar until fully melted.
12. Add the drained macaroni to the cheese sauce.
13. Stir in 1/4 cup reserved pasta water to loosen the sauce.
14. Serve immediately in warm bowls.
Buttery, peppery, and luxuriously creamy, this mac and cheese delivers a satisfying crackle of black pepper against the smooth cheese sauce. The al dente pasta provides the perfect textural contrast to the velvety coating. For an elegant twist, top with extra cracked pepper and serve alongside roasted broccoli or a simple arugula salad to balance the richness.
Cacio e Pepe Garlic Bread
Now, let’s transform humble garlic bread into an elegant Italian-inspired treat with this Cacio e Pepe Garlic Bread recipe. Nothing beats the combination of crispy bread, savory garlic, and the classic Roman pasta flavors of black pepper and Parmesan. Follow these precise steps to create a showstopping appetizer that’s surprisingly simple to master.
Ingredients
For the garlic butter:
– 1/2 cup unsalted butter, softened
– 4 cloves garlic, minced
– 1/4 cup fresh parsley, finely chopped
For assembly:
– 1 large Italian loaf (about 16 inches)
– 1 cup freshly grated Parmesan cheese
– 2 tablespoons coarsely ground black pepper
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Combine softened butter, minced garlic, and chopped parsley in a small bowl until fully incorporated.
3. Cut the Italian loaf diagonally into 1-inch thick slices without cutting completely through the bottom crust.
4. Spread the garlic butter mixture generously between every slice of bread, making sure to coat both sides of each slice.
5. Mix grated Parmesan cheese, coarsely ground black pepper, and sea salt in a separate bowl.
6. Sprinkle the cheese and pepper mixture evenly between all the bread slices, pressing gently to help it adhere.
7. Wrap the entire loaf tightly in aluminum foil, ensuring no gaps remain.
8. Bake the wrapped loaf at 375°F for 15 minutes to melt the butter and warm the bread through.
9. Remove the foil carefully and return the loaf to the oven for 8-10 minutes until the cheese is golden and the edges are crispy.
10. Let the bread rest for 3 minutes before serving to allow the flavors to meld.
The finished bread offers a satisfying crunch with a soft, buttery interior that melts in your mouth. The sharp Parmesan and bold black pepper create a sophisticated flavor profile that elevates this beyond ordinary garlic bread. For an extra touch, serve it alongside marinara sauce for dipping or pair it with a simple green salad to balance the richness.
Cacio e Pepe Roasted Potatoes
Now, let’s transform humble potatoes into a spectacular side dish with the classic Roman flavors of cacio e pepe. This method combines crispy roasted potatoes with a creamy, peppery cheese sauce that clings perfectly to every bite. You’ll be amazed at how simple ingredients create such an impressive result.
Ingredients
For the potatoes:
– 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
– 3 tablespoons olive oil
– 1 teaspoon kosher salt
For the cacio e pepe sauce:
– 2 tablespoons unsalted butter
– 1 tablespoon freshly cracked black pepper
– 1/2 cup grated Pecorino Romano cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup reserved potato cooking water
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the cubed potatoes in a large pot and cover with cold water by 1 inch.
3. Add 1 teaspoon of kosher salt to the pot and bring to a boil over high heat.
4. Boil the potatoes for exactly 8 minutes until just tender when pierced with a fork.
5. Drain the potatoes, reserving 1/4 cup of the starchy cooking water for the sauce.
6. Return the drained potatoes to the hot pot and shake vigorously for 30 seconds to create rough edges.
7. Transfer the potatoes to the prepared baking sheet and drizzle with 3 tablespoons olive oil.
8. Toss the potatoes to coat evenly and spread them in a single layer.
9. Roast the potatoes for 25-30 minutes until golden brown and crispy, flipping halfway through.
10. While potatoes roast, melt 2 tablespoons butter in a small saucepan over medium heat.
11. Add 1 tablespoon freshly cracked black pepper and toast for 1 minute until fragrant.
12. Whisk in the reserved 1/4 cup potato water until the mixture is slightly thickened.
13. Remove the saucepan from heat and gradually whisk in 1/2 cup Pecorino and 1/4 cup Parmesan until smooth.
14. Transfer the roasted potatoes to a large bowl and pour the warm cheese sauce over them.
15. Toss gently until every potato cube is coated in the creamy pepper sauce.
Here, the contrast between the crispy potato exteriors and creamy interiors creates the perfect canvas for the sharp, peppery cheese coating. Serve these immediately as a standout side with grilled meats or top with a fried egg for a complete meal that celebrates texture and bold flavor in every forkful.
Cacio e Pepe Brussels Sprouts
Keeping things simple yet spectacular, this recipe transforms humble Brussels sprouts into a sophisticated side dish with just a few quality ingredients. Known for its Roman roots, Cacio e Pepe typically dresses pasta, but here it clings to crispy roasted sprouts for a nutty, peppery, and utterly addictive result. Follow each step precisely to achieve the perfect balance of textures and flavors.
Ingredients
For roasting the Brussels sprouts:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- ½ teaspoon kosher salt
For the Cacio e Pepe sauce:
- ½ cup finely grated Pecorino Romano cheese
- 1 ½ teaspoons freshly cracked black pepper
- ¼ cup reserved pasta water or hot water
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Toss the halved Brussels sprouts with 3 tablespoons of olive oil and ½ teaspoon of kosher salt in a large bowl until evenly coated.
- Arrange the sprouts in a single layer on the prepared baking sheet, ensuring they are not crowded to promote even browning.
- Roast the sprouts for 20–25 minutes, flipping them halfway through, until they are tender and the edges are deeply caramelized and crisp.
- While the sprouts roast, toast 1 ½ teaspoons of freshly cracked black pepper in a dry skillet over medium heat for 1–2 minutes until fragrant, being careful not to burn it.
- Transfer the hot roasted sprouts directly from the oven into a large mixing bowl.
- Immediately sprinkle the toasted black pepper and ½ cup of finely grated Pecorino Romano cheese over the hot sprouts.
- Drizzle ¼ cup of reserved pasta water or hot water over the sprouts and cheese to help create a creamy, emulsified sauce.
- Toss everything vigorously for about 30 seconds until the cheese melts and forms a glossy coating that clings to each sprout.
You’ll love the contrast between the crispy, caramelized outer leaves and the tender centers of the sprouts, all enveloped in that sharp, peppery cheese sauce. Yes, this dish stands beautifully on its own as a vegetarian main with crusty bread, or try serving it alongside grilled chicken or pork chops to complement its bold flavors.
Cacio e Pepe Polenta with Mushrooms
Perfectly creamy polenta meets the classic Roman pasta sauce in this comforting bowl that transforms humble ingredients into something extraordinary. Preparing this Cacio e Pepe Polenta with Mushrooms requires careful attention to timing and technique, but I’ll guide you through each step to ensure success.
Ingredients
- For the polenta:
- 1 cup coarse cornmeal
- 4 cups water
- 1 teaspoon salt
- For the mushrooms:
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- For the sauce:
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons unsalted butter
- 2 teaspoons freshly cracked black pepper
Instructions
- Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
- Whisk in 1 cup coarse cornmeal in a steady stream to prevent clumping.
- Reduce heat to low and cook for 25 minutes, stirring every 3-4 minutes with a wooden spoon to prevent sticking.
- Stir in 1 teaspoon salt until fully incorporated.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add 8 ounces sliced cremini mushrooms in a single layer and cook without stirring for 4 minutes to develop golden-brown color.
- Flip mushrooms and cook for another 3 minutes until evenly browned.
- Add 2 cloves minced garlic and cook for 30 seconds until fragrant but not burned.
- Toast 2 teaspoons freshly cracked black pepper in a dry small skillet over medium heat for 1 minute until aromatic.
- Remove polenta from heat and stir in 2 tablespoons unsalted butter until melted and creamy.
- Gradually whisk in 1 cup grated Pecorino Romano cheese until smooth and incorporated.
- Stir in the toasted black pepper until evenly distributed throughout the polenta.
- Divide polenta among serving bowls and top with the sautéed mushroom mixture.
Silky polenta provides the perfect creamy canvas for the sharp, peppery cheese sauce and earthy mushrooms. The contrast between the smooth polenta and meaty mushroom texture creates a satisfying mouthfeel that feels both rustic and refined. Serve this immediately while hot, perhaps with a simple green salad to cut through the richness, or top with a fried egg for a complete meal.
Cacio e Pepe Lobster Pasta
Sometimes the most luxurious dishes come from simple techniques, and this Cacio e Pepe Lobster Pasta elevates the classic Roman preparation with sweet, tender lobster meat. Start by preparing your ingredients in advance, as this dish comes together quickly once cooking begins. You’ll be amazed at how the peppery, cheesy sauce clings perfectly to both pasta and lobster.
Ingredients
For the pasta and lobster:
– 1 lb spaghetti
– 2 (1.5 lb) live lobsters
– 4 quarts water
– 2 tbsp kosher salt
For the sauce:
– 3 tbsp whole black peppercorns
– 4 tbsp unsalted butter
– 1 cup reserved pasta water
– 1.5 cups finely grated Pecorino Romano cheese
Instructions
1. Bring 4 quarts of water to a rolling boil in a large stockpot.
2. Add 2 tablespoons of kosher salt to the boiling water.
3. Carefully place both live lobsters into the boiling water head-first.
4. Cook the lobsters for exactly 8 minutes until their shells turn bright red.
5. Remove the lobsters from the water using tongs and transfer to a cutting board.
6. Add 1 pound of spaghetti to the same boiling water.
7. Cook the spaghetti for 9 minutes until al dente, stirring occasionally to prevent sticking.
8. While pasta cooks, crack the lobster shells and remove all meat from tails, claws, and knuckles.
9. Cut the lobster meat into 1-inch chunks and set aside.
10. Coarsely crush 3 tablespoons of black peppercorns using a spice grinder or mortar and pestle.
11. Reserve 1 cup of starchy pasta water before draining the spaghetti.
12. Melt 4 tablespoons of unsalted butter in a large skillet over medium heat.
13. Toast the crushed peppercorns in the butter for 1 minute until fragrant.
14. Add the drained spaghetti directly to the skillet with the peppered butter.
15. Pour in 1/4 cup of reserved pasta water and toss to combine.
16. Sprinkle 1.5 cups of grated Pecorino Romano cheese over the pasta in three additions.
17. Continuously toss the pasta while adding cheese to create an emulsified sauce.
18. Add the lobster meat to the skillet and gently fold to warm through, about 1 minute.
19. Adjust sauce consistency with additional pasta water if needed until it coats the pasta evenly.
20. Serve immediately in warmed bowls.
Velvety cheese sauce clings to each strand of pasta while the lobster remains tender and sweet. The cracked black pepper provides a gentle heat that builds with each bite. For an elegant presentation, garnish with extra grated cheese and a final crack of fresh pepper right at the table.
Summary
Versatile and delicious, these 18 cacio e pepe recipes offer something for every pasta lover! Whether you’re craving classic simplicity or creative twists, you’ll find your perfect match. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this roundup on Pinterest so fellow home cooks can discover these creamy delights too!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
