Rigatoni Cacio e Pepe pasta is translated as "cheese and pepper," This recipe uses only 4 main ingredients to create a creamy pasta sauce; you can recreate a restaurant-worthy dish right in your kitchen in 20 minutes.
Buon appetite! 🍷
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PASTA CACIO e PEPE
Cacio e Pepe is a good example of how delicious dishes need not be complicated!
The three main ingredients for this sauce are pecorino romano cheese, cracked black pepper, and pasta water.
This rustic pasta dish originates from Rome and is a favorite dish in traditional Italian cooks' homes.
It is a comforting midweek meal or a sophisticated dish you whip up for your next dinner party.
PASTA RECIPES TO TRY NEXT TIME
creamy mushroom coconut pasta,
HOW DO YOU PRONOUNCE CACIO e PEPE?
Cacio e Pepe" is pronounced as "KAH-choh eh PEH-peh." The emphasis is on the first syllable of each word. "Cacio" is the Italian word for cheese (specifically Pecorino Romano in this dish), and "Pepe" means pepper, indicating the two main ingredients of the dish. 🧀
❤️ HERE IS WHY THIS DISH WORKS
- It’s absolutely delicious - creamy + peppery. Pasta is always the best when every piece is coated in a creamy layer.
- SO easy to make and quick! Using minimal ingredients saves time and effort, but still offers the BEST flavor!
- Full of cheese + pepper! These bold flavors have won us over.
Ingredients needed and substitutions
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities.
PASTA: Rigatoni is used in this recipe, but you can swap it for spaghetti, bucatini, or your favorite pasta.
WHOLE BLACK PEPPERCORNS: crushed with the back of a spoon.
OLIVE OIL: extra virgin is best, or you can use butter.
PECORINO CHEESE: You can use Parmesan cheese.
RESERVED PASTA WATER: starchy pasta water is vital to making a delicious, thick, and creamy sauce.
SALT: Used in the pasta water.
STEP-BY-STEP INSTRUCTIONS
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil. You don't want too much water as you want your water to become starchy, so ensure there is just enough water to cover the pasta.
- Add the rigatoni and cook according to the package instructions until al dente. Do not overcook the pasta. The pasta will continue to cook in the sauce.
- Reserve 1 ½ - 2 cups of pasta water before draining the pasta.
2. Prepare the Pepper:
- While the pasta is cooking, crush the whole peppercorns using a mortar and pestle or by placing them on a chopping board and pressing down firmly with the back of a heavy pan or spoon.
- You can adjust the coarseness of the pepper to your liking.
3. Create the Cheese Sauce:
- In a large pan, add the olive oil and crushed pepper. Stir for a minute until the peppercorns have cooked and released their aroma.
4. Add the al dente pasta:
Gradually add pasta and the reserved pasta water. One cup at a time.
Follow with a cup of cheese. Whisk in the freshly grated Pecorino Romano cheese, stirring continuously until the cheese has melted and the sauce becomes creamy. Add the next cup of cheese.
Ensure the heat is low to prevent the sauce from becoming grainy.
6. Finish with Pepper:
- Sprinkle the freshly crushed black pepper over the pasta and toss again to evenly distribute the peppery goodness.
- Adjust the amount of pepper to suit your taste preferences.
Serve and Enjoy:
- Plate the Rigatoni Cacio e Pepe and add an extra sprinkle of Pecorino Romano on top for that perfect finishing touch.
- Serve immediately.
📝 TIPS AND TRICKS
Quality Ingredients: Use high-quality Pecorino Romano cheese for the best flavor. Freshly grated cheese is essential for a creamy and smooth sauce.
Patience is Key: Take your time when melting the cheese. Rushing the process can result in a grainy texture. Slow and steady wins the race in creating a velvety sauce.
Consistency Check: If the sauce seems too thick or clumpy, you can add a bit more pasta water to achieve the desired consistency. Adjust gradually to avoid making the sauce too thin.
Serve Immediately: Cacio e Pepe is best enjoyed right after preparation. Serve immediately to savor the creamy texture and optimal flavor.
Tossing Technique: When tossing the pasta in the sauce, use a gentle tossing motion with a pair of tongs to coat each piece evenly. This helps distribute the sauce without breaking the pasta.
❓FAQS
Absolutely! While traditional Cacio e Pepe relies on the bold flavor of black peppercorns, you can certainly experiment with red or pink peppercorns to add a unique twist to the dish. Red and pink peppercorns have a milder, fruitier flavor than black peppercorns, bringing a different dimension to your Rigatoni Cacio e Pepe.
Absolutely! If you don't have whole peppercorns or prefer the convenience of ground pepper, you can definitely use regular ground black pepper in your Rigatoni Cacio e Pepe. Instead of crushing whole peppercorns, simply use freshly ground black pepper.
1. Gradually add the cheese.
2. Stir the sauce continuously with a wooden spoon or a heat-resistant silicone spatula.
3. Use pasta water, the starch helps bind the sauce.
4. Once the cheese is fully melted and the sauce is well-coated on the pasta, remove the pan from the heat.
HOW IS CACIO E PEPE DIFFERENT FROM ALFREDO?
Alfredo is rich, creamy, and buttery with a mild, nutty flavor. Cacio e Pepe has more sharp and peppery flavors.
MAKE-AHEAD, STORAGE AND REHEATING
While Rigatoni Cacio e Pepe is best enjoyed fresh, there are ways to prepare certain components ahead of time and store leftovers properly. Here's a guide on make-ahead tips, storage, and reheating:
MAKE-AHEAD:
Prep Ingredients in Advance:
Grate the Pecorino Romano cheese and crush the peppercorns a day ahead to save time during the cooking process.
STORAGE: Store any leftover Rigatoni Cacio e Pepe in an airtight container in the refrigerator. Make sure it cools down to room temperature before refrigerating. Consume the leftovers within 2-3 days for the best quality.
REHEATING: Gently warm the cheese sauce and pasta in a pan over low heat. Add a splash of pasta water or milk to restore creaminess if needed. Stir continuously to prevent clumping.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
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RIGATONI CACIO E PEPE PASTA IN 20 MINUTES
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Rigatoni Cacio e Pepe pasta is translated as "cheese and pepper," This recipe uses only 4 main ingredients to create a creamy pasta sauce; you can recreate a restaurant-worthy dish right in your kitchen in 20 minutes.
Ingredients
2 cups Rigatoni pasta (You can use spaghetti or bucatini)
1 tablespoon whole black peppercorns (crushed)
2 tablespoons olive oil
1 ½ - 2 cups reserved pasta water
2 cups pecorino cheese finely grated
2 teaspoons salt
Instructions
- Boil the Rigatoni: Bring a large pot of salted water to a rolling boil. You don't want too much water as you want your water to become starchy, so ensure there is just enough water to cover the pasta.
- Add the rigatoni and cook according to the package instructions until al dente. Do not overcook the pasta. The pasta will continue to cook in the sauce. Reserve 1 cup of pasta water before draining the pasta.
- Prepare the Pepper: While the pasta is cooking, crush the whole peppercorns using a mortar and pestle or by placing them on a chopping board and pressing down firmly with the back of a heavy pan or a spoon. You can adjust the coarseness of the pepper to your liking.
- Create the Cheese Sauce: In a large pan, add the olive oil and crushed pepper. Stir for a minute until the peppercorns have cooked and released their aroma. Add the al dente pasta.
- Gradually add the reserved pasta water. One cup at a time. Follow with a cup of cheese. Whisk in the freshly grated Pecorino Romano cheese, stirring continuously until the cheese has melted and the sauce becomes creamy. Then add another cup of cheese. Ensure the heat is low to prevent the sauce from becoming grainy.
- Finish with Pepper: Sprinkle the freshly crushed black pepper over the pasta and toss again to evenly distribute the peppery goodness. Adjust the amount of pepper to suit your taste preferences.
- Serve and Enjoy: Plate the Rigatoni Cacio e Pepe and add an extra sprinkle of Pecorino Romano on top for that perfect finishing touch. Serve immediately.
- Buon appetite! 🍷
Notes
- Remember do not add all of the starchy water at once! Slowly and gradually add the starchy pasta water to get the consistency that you desire. You want the sauce to be thick and creamy. 😊
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course, Sauces
- Method: Stove Top
- Cuisine: Italian
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