Spaghetti Cacio e Pepe Recipe

This is a classic Italian recipe. My family is from the Italian Alps and use Dairy products profusely in cooking. This is a go to for me when I have left over pasta. Use SALTED BUTTER and FRY pasta in butter until crispy (takes about 10-15 mins) and then add black pepper. It’s a great stand alone or side dish. BTW, I freeze our extra pasta over time and when I have enough saved I fry it up. This doesn’t require all of the pasta to be the same (linguine, penne, spaghetti, etc) all marry well and are used in one simple and delicious dish.

This dish is easy to make, and it's delicious! I bought a Kitchenaid Pasta Press, and I have been experimenting with a variety of recipes. This one is a keeper! I added Aleppo pepper at the end for a bit of heat. A good quality olive oil is a must for this recipe. I use extra virgin olive oil from California Olive Ranch. For this recipe, I used the mild and buttery profile. I buy a wedge of pecorino romano and grate it myself. The recipe is really good with store bought spaghetti, but fresh spaghetti takes it over the top!

Very tasty. Easy & quick to make. Goes good with a nice Pinot Grigio. Note: When adding the Romano, add only a little at a time, allowing each addition to melt. Otherwise it melts into a big glob.

Thank you for this recipe! I'm having one of those, no money till payday what can I make with stuff already in my kitchen, type of days. I wasn't able to make this exact. But it turned out great. I had penne not spaghetti. I didn't have any garlic. I had grated parmesan and shredded parmesan. I added some leftover sautéed peppers and onions to the oil. Then I added in the noodles, cheese, garlic powder, Italian seasoning, and more black pepper. I ate this with some leftover chicken and steamed broccoli. I wasn't able to make exact but this recipe saved the day!

Simple goodness on a plate. I have made this as a quick dinner for myself and wife a few times and it never disappoints. Sometimes I add some extra vegetation, but as a whole, this recipe is great as is.

It's quick, easy, and delicious. I remember making this while I was in a bad mood. Usually cooking while stressed just makes me angrier, but this dish was so simple and easy, it actually made me less stressed. And it's absolutly to die for. I have to say, though, if you make this, please, please PLEASE use a pepper grinder. The sawdust you buy preground at the store will not to it justice. You can use the cheapest noodles, oil, and cheese if you want. A pepper grinder may be a bit pricey, but it lasts such a long time and you'll save money by refilling it! Just please use a pepper grinder. PLEASE! Fresh pepper is the only way! Edit: My boyfriend gave this a try, and we found adding a mixture of cornflower and water (to a thick liquid constancy, not a paste) to the pasta with the cheese turns it into a wonderful sauce, especially if you add too much cheese. If you have cornflower laying around the house, and are finding that the cheese is too clumpy, try it out.

A pound of dried spaghetti was way too much! And, the cheese just clumped up when I stirred it in until I finally broke it apart to make create a sauce (which broke my spaghetti into unappealing shards). It tasted amazing, though! I think that the next time, I'll use just 1/2 pound of spaghetti, add the spaghetti water first and then stir the cheese into the hot mixture that already includes the water.

Recipe is great but don't fully cook your pasta to Al Dente when boiling. If the pasta requires 10 minutes of boiling for al dente, only let it boil for 8 minutes, remove it from the water, and drain. Add the pasta to the pan with the cheese mixture and cook it for another 2-3 minutes while constantly swirling the pasta with tongs. This process allows the flavors to penetrate the pasta while not overcooking it.

Used linguini instead of spaghetti. This is a very simple recipe that demands high quality ingredients, so I would recommend using freshly-ground black pepper and fresh pasta. We both really enjoyed this dish. While it was certainly rich, the cheese sauce wasn't overpowering. I did add some additional pepper at the table.

SO much greater than the sum of its parts! This blew me away. Make sure you save plenty of pasta cooking water, mine needed a lot more than the recipe calls out in order to make a proper "sauce".

So fast and easy! And delicious! I added some shrimp because I had some.

Simple and delicious!

I was wanting to find an easy but super delicious meal as a college student, and general good-food enjoyer and this is it! I typically round the cheese up to 2 cups but a little extra cheese never hurt anyone🙂‍↕️. I made this for my birthday dinner party and everyone loved it!! At times I’ve have added Prosciutto as my sister is a protein-head, still good! Forever going to be a staple in my family! Thank you for the recipe!

This recipe is deceptively easy. It took me years to master but once I got that puppy dialed in, it was home run after grand slam. Even the kids love it. Thank you so much for the easy to follow instructions Jennifer Turdey

Simple and delicious! To the folks that say it turned out "gloppy"... the trick is to move pan away from heat, add the cheese in increments, and stir, stir, stir. So yummy!

This recipe is a straight-up win.

Bro, my kitchen skills just leveled up.

The recipe is straightforward but the results are amazing.

My family devoured it.

Loved this. The original video I saw was pepper and cheese only w the pasta water. I loved the addition of garlic and mixing it with the pepper in hot oil. Only change next time will be some crushed red pepper in with the garlic to kick it up a notch!!!! Definite keeper!!!!