The creamiest sauce you'll ever have.
My viral Creamy, Cacio e Pepe video has been viewed by over 20 million of you on Instagram. A comforting, simple twist on the classic Italian pasta dish. This variation uses heavy cream, creating an even richer and indulgent sauce. It comes together in less than 30 minutes, making it a perfect recipe for easy, weeknight dinners.
Why you'll love my recipe.
Quick and versatile
This recipe is ready in under 30 minutes, making it a time-efficient option for busy evenings. Even so, it’s just as good the next day and convenient for lunch leftovers. Add chicken or veggies are a more filling bite.
Minimal ingredients
All you need is 5 simple ingredients, which you probably already have at home.
Rich flavor profile
The combination of parmesan and black pepper creates a robust yet rich flavor profile, making it a perfect base for other recipes too.
What is Cacio e Pepe?
Cacio e Pepe is an authentic Italian pasta dish that is made with cheese and toasted black pepper. A stripped down, simpler version of what we know as mac and cheese. Americanized versions of this recipe call for the use of heavy cream, which, if you know, is highly frowned upon in the Italian regions. The robust flavor from the toasted pepper combined with the richness of the cheese and heavy cream makes every bite even better than the last.
The best cheese to use for Cacio e Pepe.
Because cheese is the star of this dish, quality matters. Don’t let anyone tell you otherwise. Without a doubt, a good quality Parmigiano Reggiano is what I highly recommend. Believe it or not, Parmesan and Parmigiana Reggiano are not the same kind of cheese. I know, shocker! The two main differences is their origin and method of production.
Parmesan
Parmesan can be made anywhere and may not adhere to strict standards of production. The quality and flavor between producers vary.
Parmigiano Reggiano
Parmigiano Reggiano is a protected destination of origin cheese (PDO) made in specific regions of Italy. It has to meet high standards in terms of ingredients, production method, cattle diet and aging before making it to the grocery market, which all result in its high quality, flavorful cheese. These laws set in place are to preserve the integrity of Italian products, no additives. Considered the superior, authentic version. Read more about this special cheese at https://parmigianoreggiano.us/
Can I use pre-shredded cheese?
There is a sneaky ingredient hiding in pre-shredded cheeses. When you look on the back of a pre-shredded cheese bag, you will almost always find the ingredient, potato starch, natamycin or cellulose. It is known for it’s anti-caking and moisture absorbing properties. It is also used to keep the pre-shredded cheese from clumping together in the bag.
As a result of these added ingredients, you may notice the cheese just doesn’t melt right when you use it for sauces or even on pizza toppings. On the other hand, freshly grated cheese is exactly that. Fresh. No added preservatives or chemicals. Guaranteed clump free and smooth.
Why is pasta water important for pasta sauces?
In most of my pasta recipes, you will find that I always ask for two things: freshly grated cheese and pasta water reserve. These two specific instructions set apart a good and great sauce. If you let leftover pasta water sit in the pot, you’ll find it turn gelatinous and murky. That is due to the starches released from the pasta during cooking. It’s a salty, starchy liquid gold that turns your sauce into silky, smooth goodness. For this reason, pasta water is crucial for any pasta recipe.
How to measure pasta.
Something as simple as measuring the right servings of pasta in a recipe really does make a difference. It affects the pasta to sauce ratio. Too much pasta can dilute the sauce and too little pasta can make it overwhelming. Pasta is typically measured at 2 ounces per serving. Short pasta, like fusilli, penne, is usually equal to 1/2 cup when measured dry.
Expert tips from my test kitchen.
Freshly grated cheese
Avoid pre-shredded cheese as it doesn’t melt as well and contains added ingredients.
Use the right pasta
If you don’t have orzo on hand, pick a pasta shape that is small like orecchiette or thin like spaghetti.
Save the starchy pasta water
The starch in the pasta water emulsifies the cheese, creating an even more creamy and smooth sauce.
How to store and reheat leftovers.
Allow the pasta to cool at room temperature before storing to prevent condensation and soggy orzo. Transfer to an airtight container and refrigerate for 2-3 days. Here are a few methods of preheating leftover pasta:
Stovetop (preferred method)
Place the pasta in a nonstick skillet or saucepan. Add a splash of water, cream or milk to rehydrate the sauce and prevent it from becoming too thick or grainy. Heat over low heat, stirring gently until warmed though.
Microwave
Transfer the pasta to a microwave safe dish. Add a small amount of water and stir. Cover with a lid to trap steam and heat in 20 second intervals, stirring between each.
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Creamy Cacio e Pepe
Ingredients
- 10 ounces pasta
- 1/2 cup pasta water
- 1 cup heavy cream
- 1 cup Parmesan or Parmigiano Reggiano freshly grated plus additional for garnish
- 2 Tablespoons butter unsalted
- 1/2 teaspoon freshly cracked black pepper plus additional for garnish
Instructions
- Bring a large pot of salted water to boil. Cook the pasta until al dente. We will finish cooking it in the sauce. Reserve 1/2 cup of pasta water and set aside.10 ounces pasta, 1/2 cup pasta water
- In a large skillet or cooking pan, add freshly cracked black pepper. Toast on medium heat for a few minutes until fragrant.1/2 teaspoon freshly cracked black pepper
- Add the pasta water to the same cooking pan. Note: step away to avoid inhaling the harsh aroma of the pepper particles that may come from the formed steam.
- Add heavy cream and whisk to combine. Cook for about 10 minutes until slightly thickened. Then, whisk in grated cheese and butter until creamy and smooth.1 cup heavy cream, 1 cup Parmesan or Parmigiano Reggiano, 2 Tablespoons butter
- Add in cooked pasta and stir to combine. Simmer on low for a few minutes until slightly thickened. Garnish with additional cracked pepper.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
What would the name of these pasta noodles be? I’ve been trying to find them everywhere.
These are called Colonne Pompeii. 🙂
Can’t wait to try this! Absolutely love that you have the ingredient measurements in the instructions – makes me want to check out all of your other recipes!
I always try to write my recipes with the reader in mind. We really appreciate it! 🙂
It’s one of our favorites too!
So so yummy! My kiddos love it.
When recipes are kid-approved, everyone is happy! Thanks for sharing, Alina.
It’s my pleasure. I’m happy you’re enjoying them!