One-Pot, Cacio e Pepe
December 7, 2023
Disclaimer. This is not your nonna's traditional Cacio e Pepe.
One-Pot Cacio e Pepe. This is my version of an Italian favorite. It comes together in less than 30 minutes, made in one-pot and only requires five ingredients. Cozy, creamy and rich in cheesy goodness. It resembles a risotto without all the extra work. Hurray!
Table of Contents
What is orzo?
Although the origin lies in Italy, Orzo has become popular in many European and middle eastern cooking recipes. Did you know puntalette, translated as “tiny tips” in Italian is another name for Orzo? Orzo literally means “barley”, which makes sense because the pasta shape resembles a grain. Above all, we can all agree pasta is a universal love language that we all understand.
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 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?
The answer is no and there’s a good reason why. Have you ever used pre-shredded cheese in a recipe and it turned into a clumpy mess? Well, there’s a culprit working against you and I have the solution.
The solution.
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 sailing.
What's so important about pasta water?
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.
Looking for other pasta recipes?
Here are a few of my other popular pasta recipes on the blog:
Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
One-Pot Cacio e Pepe
Ingredients
- 2 cups orzo pasta dry and uncooked
- 4 cups water
- 1/2 cup heavy whipping cream
- 1 cup Parmesan or Parmigiano Reggiano freshly grated plus additional for garnish
- 2 Tablespoons unsalted butter
- 1/2 teaspoon freshly cracked black pepper plus additional for garnish
Instructions
- In a large skillet or cooking pan, add cracked black pepper. Toast on medium heat for a few minutes until fragrant. Then, add uncooked orzo and toast for 1-2 minutes.2 cups orzo pasta, 1/2 teaspoon freshly cracked black pepper
- Add water to the same cooking pan.
- Simmer on medium low heat, stirring frequently, for about 12-15 minutes until most of the water is absorbed. Stir in heavy whipping cream, parmigiano, and butter.
- Bring to a low simmer for 5-7 minutes until the sauce is slightly thickened. Garnish with additional cracked black pepper and additional cheese.1/2 cup heavy whipping cream, 2 Tablespoons unsalted butter, 1 cup Parmesan or Parmigiano Reggiano
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
Leave a Reply