Cacio e Pepe

Get ready for the ultimate comfort food upgrade! This classic Roman pasta dish proves that sometimes the simplest recipes create the most magnificent flavors. With just four ingredients, you’re about to create a creamy, peppery pasta that will make you feel like a true Italian chef.

The magic of cacio e pepe lies in its perfect balance of sharp, salty Pecorino-Romano cheese and the bold kick of freshly cracked black pepper. When these ingredients dance together with hot pasta and a touch of butter, they create a silky sauce that clings to every strand of pasta like it was meant to be there.

Ingredients

• 8 ounces uncooked bucatini pasta
• 2 tablespoons butter, diced
• 1 teaspoon freshly-ground black pepper
• 2 ounces Pecorino-Romano cheese, finely grated

Steps

1. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt.
2. While water heats, melt butter in a large sauté pan over medium heat. Add pepper and toast for 30 seconds to bloom the flavor.
3. Cook pasta until just barely al dente, stirring occasionally.
4. Using tongs, transfer pasta directly to the sauté pan. Add 1/3 cup pasta water and half the cheese, tossing to combine.
5. Add remaining cheese, continuing to toss until sauce becomes glossy and smooth. Add extra pasta water if needed.
6. Serve immediately with extra pepper and cheese if desired.

Smart Swaps

• Use whole grain pasta for extra fiber and nutrients
• Try Grana Padano if Pecorino-Romano is unavailable
• Substitute olive oil for butter for a dairy-light version

Make It Diabetes-Friendly

• Use chickpea or lentil pasta to reduce carbs by 25% per serving
• Portion into 1-cup servings (45g carbs per serving)
• Pair with a side salad dressed with olive oil and vinegar
• Consider eating as a lunch portion when blood sugar tends to be better regulated

Pro Tips

• Reserve extra pasta water – you might need it to adjust sauce consistency
• Grate cheese fresh – pre-grated won’t melt as smoothly
• Use the finest holes on your grater for the cheese
• Serve immediately while the sauce is hot and creamy