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Giada's Cacio E Pepe

This classic pasta from Rome couldn't be easier to throw together. It translates to "cheese and pepper," which is all you need other than pasta and butter! The secret to the silky, creamy sauce is pasta water - so make sure you have a lot available.

You can use all Pecorino, all Parmesan, or a blend of the two as I have written in this recipe. Refer to this page for more tips on how to master the dish!

Giada's Cacio E Pepe
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Giada's Cacio E Pepe

Category

dinner Main Course Side Dish

Servings

4

Prep Time

5 minutes

Cook Time

15 minutes

Calories

421

Author:

Giada De Laurentiis

Image of Giada's Cacio E Pepe

Ingredients

  • 1 pound pasta, (such as Nodi Marini, pictured)
  • 3 tablespoons unsalted butter
  • 1 teaspoons freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese (plus more for finishing, if desired)
  • 1 cup freshly grated Pecorino cheese (plus more for finishing, if desired)

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes (or just 2 minutes under the suggested cooking time). Drain well, reserving at least 1½ cups of pasta water.
  2. Meanwhile, heat a large straight sided skillet over medium heat. Add the butter. Cook stirring with a spoon under the butter has melted. Add the pepper and toast, stirring often, until fragrant. Add 1/2 cup of pasta water to the pan and stir until combined.
  3. Add the pasta to the pan, and turn off the heat. Sprinkle with the Parmesan and Pecorino cheese. Add another 1/2 cup pasta water and stir to coat all of the pasta in the cheese. Stir to combine to create a light creamy sauce. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated cheese if desired.

Nutrition

Nutrition

per serving
Calories
421
Amount/Serving % Daily Value
Carbs
85 grams
Protein
15 grams
Fat
2 grams
Saturated Fat
1 grams
Sodium
7 milligrams
Fiber
4 grams
Sugar
3 grams
Unsaturated Fat
2 grams
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vegetarian

1 comment

  • Author's avatar image
    Matthew Murphy
    ★★★★★
    ★★★★★

    This is a great & tasty beginner recipe. Even my parents liked it. My dad, who is not a big pasta or cheese eater said he’d have it again. And my mom kept taking more after she had finished. :)

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