Can I use red or pink peppercorns?

Yes! Although traditional cacio e pepe uses black peppercorns, you can experiment with red or pink peppercorns for a milder, slightly fruity flavor. Keep in mind that the finished dish will taste different from the classic recipe.

Can I use regular ground pepper?

Yes, ground black pepper works if you don't have whole peppercorns. However, freshly cracked black pepper provides a stronger aroma and more pronounced flavor.

How do I prevent my cacio e pepe sauce from clumping?

The secret is controlling the temperature. Remove the pan from the heat and let it cool slightly before adding the cheese. Mix finely grated Pecorino Romano with a little warm pasta water to make a smooth paste, then toss it through the pasta. Add more pasta water gradually until the sauce becomes silky and creamy.

4. Can I use Parmesan instead of Pecorino Romano?

Yes! Parmesan is a good alternative if you can't find Pecorino Romano. It has a milder, nuttier flavor, whereas Pecorino Romano is saltier and tangier. For a more traditional cacio e pepe, Pecorino Romano is best.

Easy Cacio e Pepe Pasta Recipe (20 Minutes)

Name: Easy Cacio e Pepe Pasta Recipe (20 Minutes)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 8 oz dried rigatoni (bucatini or spaghetti); 1/2 teaspoon whole black peppercorns (crushed); 2 tablespoons olive oil or butter; 2/3 cup pasta water reserved; ½ cup freshly grated Pecorino Romano plus more for garnish; 2 teaspoons salt

Description

This easy cacio e pepe pasta recipe is creamy, cheesy, and ready in just 20 minutes! Made with rigatoni, freshly grated Pecorino Romano, black pepper, and pasta water, it's a simple Italian-inspired dinner that tastes restaurant-worthy without the fuss.

Ingredients

Units Scale

8 oz dried rigatoni (bucatini or spaghetti)
1/2 teaspoon whole black peppercorns (crushed)
2 tablespoons olive oil or butter
2/3 cup pasta water reserved
1/2 cup freshly grated Pecorino Romano plus more for garnish
2 teaspoons salt

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Instructions

Cook the rigatoni: Bring a pot of lightly salted water to a boil. Use enough water to cook the pasta comfortably, but not excessively, so the cooking water becomes nice and starchy.
Reserve the pasta water: Cook the rigatoni until al dente, following the package instructions. Before draining, reserve approximately 2/3 cup of starchy pasta water.
Prepare the black pepper: While the pasta cooks, crush the peppercorns using a mortar and pestle or the back of a heavy pan. Freshly crushed pepper gives this dish its signature flavor.
Toast the pepper: Heat the olive oil or butter in a large pan over medium-low heat. Add the crushed black pepper and stir for approximately 30–60 seconds until fragrant. Add a splash of reserved pasta water, followed by the cooked rigatoni.
Make the creamy cheese sauce: Lower the heat. Gradually mix a little pasta water and the grated Pecorino Romano while vigorously stirring.
Tossing continuously: Gradually add more pasta water, a tablespoon or two at a time, until the pasta is coated in a silky sauce and the cheese has melted.
Serve immediately: Divide the creamy cacio e pepe pasta between serving bowls. Finish with extra Pecorino Romano, if desired.

Notes

Remember do not add all of the starchy water at once! Slowly and gradually add the starchy pasta water while vigorously stirring.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stove Top
Cuisine: Italian

Nutrition

Serving Size: per serving
Calories: 639 kcal
Sugar: 3 g
Sodium: 308 mg
Fat: 20 g
Saturated Fat: 12 g
Carbohydrates: 86 g
Fiber: 4 g
Protein: 23 g