The 8 Best Pasta for Cacio E Pepe

Do you love Italian food?

Then you must know about cacio e pepe, one of the most iconic dishes from Italy.

Traditionally, it’s served with spaghetti or bucatini, but there are other types of pasta that work perfectly for this recipe too.

In this article, I’ll be exploring the 8 best pasta for making your own delicious cacio e pepe.

From classic options to unique alternatives, I’ll cover all the bases so that you can make a meal that’s sure to impress!

Read Also: Cacio e Pepe Wine Pairing – The Best Wines for Cacio e Pepe

What is Cacio E Pepe?

Cacio e Pepe is a classic Italian pasta dish that translates to “cheese and pepper.”

It’s usually made with just three ingredients: spaghetti, Pecorino Romano cheese, and freshly ground black pepper.

The simplicity of the dish makes it an ideal weeknight dinner option as it can be prepared in under 20 minutes.

The key to making a good cacio e pepe is using high-quality ingredients.

The best type of cheese for this dish is Pecorino Romano, which has a sharp flavor that pairs perfectly with the black pepper.

Freshly ground black pepper also adds more flavor than pre-ground varieties. Additionally, use a good quality spaghetti or other long pasta such as bucatini or linguine for best results.

Cacio e pepe has become increasingly popular over the years due to its simple yet flavorful combination of ingredients and ease of preparation.

It’s often served as an appetizer but can also be enjoyed as a main course when paired with vegetables or salad on the side.

The 8 Best Pasta for Cacio E Pepe

Cacio e pepe is a classic Italian dish that calls for the perfect type of pasta.

If you’re looking for the ideal type of pasta to make this classic recipe, here are eight suggestions that will help bring out the flavors:

1. Lombrichelli

Lombrichelli is a type of pasta from the Emilia-Romagna region of Italy.

It is made with durum wheat semolina and water, and has a unique shape that resembles small worms or earthworms.

The name comes from the Italian word for “earthworm,” lombrico.

The texture of Lombrichelli is slightly chewy but still tender, making it perfect for dishes like cacio e pepe.

Its ridges help to hold onto sauces better than other types of pasta, so you get more flavor in every bite!

Pro Tip: To make your cacio e pepe even more delicious, try adding some freshly grated Parmigiano Reggiano cheese on top before serving!

This will give it an extra boost of umami flavor that will really take your dish to the next level.

2. Spaghetti

Spaghetti is a type of pasta made from durum wheat and water.

It is usually long, thin strands that are boiled in salted water until al dente.

Spaghetti is one of the most popular types of pasta in the world and can be served with a variety of sauces, including tomato sauce, pesto, or olive oil-based sauces.

3. Fettuccine

Fettuccine is a type of pasta that is flat and wide, similar to but thicker than linguine.

It originated in Rome and is often served with rich sauces such as Alfredo or carbonara.

Fettuccine can also be used in soups, salads, and other dishes.

Fettuccine has a slightly chewy texture when cooked correctly, making it the perfect choice for Cacio e Pepe.

The sauce clings to the noodles better than other types of pasta, allowing all the flavors to meld together perfectly.

4. Bucatini

Bucatini is a type of pasta that is long and thick, with a hole running through the center.

It looks like spaghetti but has a hollow center, making it ideal for dishes like cacio e pepe.

The name comes from the Italian word buco, which means “hole”.

Bucatini is perfect for absorbing sauces and adding texture to dishes.

Its hollow shape allows it to hold onto more sauce than other types of pasta, making it an excellent choice for creamy or cheesy sauces.

The ridges on the outside also help to keep the sauce clinging to each strand of pasta.

When cooked correctly, Bucatini should be al dente (firm but not hard).

This will ensure that your dish has just the right amount of texture and flavor.

5. Rigatoni

Rigatoni is a type of pasta that originated in Italy.

It is a large, tubular-shaped noodle with ridges along the sides.

Rigatoni is usually served with sauces such as Bolognese or pesto and can also be used in baked dishes like lasagna.

Rigatoni has a slightly chewy texture and holds sauce well due to its ridges.

The shape of the noodles helps them to absorb more flavor from the sauce than other types of pasta, making it an ideal choice for dishes like Cacio e Pepe which are traditionally made with long strands of spaghetti.

When cooking rigatoni, it’s important to make sure you don’t overcook it as this will result in mushy pasta.

To ensure your rigatoni comes out perfectly al dente every time, follow the instructions on the package carefully and check for doneness after 8 minutes of boiling.

6. Penne

Penne is a type of pasta that is shaped like a tube with ridges.

It is usually cut diagonally at both ends and has a hollow center.

Penne is one of the most popular types of pasta, and it can be found in many different shapes, sizes, and flavors.

Penne pairs perfectly with Cacio e Pepe because its shape allows it to hold onto the sauce better than other pastas.

The ridges also help to create pockets for the cheese and pepper to cling to, making each bite more flavorful.

Additionally, penne’s hollow center helps to trap bits of butter or olive oil which adds even more flavor!

7. Farfalle

Farfalle, also known as bow-tie pasta, is a type of Italian pasta shaped like small bows or butterflies.

It is made from durum wheat flour and water and can be found in many different sizes.

Farfalle is often used in salads, soups, and casseroles.

Farfalle pairs especially well with creamy sauces such as Alfredo or pesto.

The ridges on the farfalle help to hold onto the sauce for maximum flavor in every bite!

For an extra special touch, try adding some freshly grated Parmesan cheese to your dish for a salty kick that will really bring out the flavors of your sauce.

8. Orecchiette

Orecchiette is a type of pasta that originated in the Apulia region of Italy.

It is shaped like small ears and has a slightly chewy texture.

Orecchiette can be served with a variety of sauces, but it is most commonly served with simple tomato sauce or pesto.

Cacio e pepe (cheese and pepper) is an Italian dish made from spaghetti or other long pasta tossed with Pecorino Romano cheese and freshly ground black pepper.

The combination of the two ingredients creates a creamy, flavorful sauce that coats the noodles perfectly.

When making Cacio e pepe, orecchiette makes for an excellent substitute for spaghetti as its shape helps to hold onto more sauce than traditional long pastas.

Additionally, its unique texture adds another layer of flavor to this classic dish!

Conclusion

In conclusion, Cacio e Pepe is a classic Italian dish that is easy to make and incredibly delicious.

To make the perfect Cacio e Pepe, it is important to choose the right type of pasta.

The best types of pasta for Cacio e Pepe are Lombrichelli, Spaghetti, Fettuccine, Bucatini, Rigatoni, Penne, Farfalle, and Orecchiette. Each of these pastas has a unique texture and flavor that will complement the dish perfectly.

So, the next time you’re making Cacio e Pepe, make sure to choose one of these 8 pastas for the best results.