Cacio E Pepe Recipe
black pepper parmesan cheese sauce, roasted chicken, mozzarella, shredded parmesan and romano with fresh cracked black pepper
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Sauce
Chicken
Toppings
Method
Cooking the Pasta
- 1
Boil the Water
In a large pot, bring water to a rolling boil. Add salt to the boiling water.
- 2
Cook the Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
- 3
Reserve Pasta Water
Before draining, reserve about 1 cup of the pasta cooking water to help create the sauce later.
- 4
Drain the Pasta
Drain the spaghetti and set aside.
Making the Sauce
- 5
Melt the Butter
In a large skillet over medium heat, melt the unsalted butter.
- 6
Add Black Pepper
Once the butter is melted, add the freshly cracked black pepper and sauté for about 1 minute until fragrant.
- 7
Combine Cheeses
Reduce the heat to low and add the grated Parmesan and Romano cheese to the skillet, stirring until melted and combined.
- 8
Add Pasta Water
Slowly add reserved pasta water, a little at a time, while stirring to achieve a creamy sauce consistency.
- 9
Combine Pasta and Sauce
Add the drained spaghetti to the skillet, tossing to coat the pasta evenly with the sauce.
Bringing it All Together
- 10
Add Roasted Chicken
Gently fold in the shredded roasted chicken into the pasta mixture until well combined.
- 11
Top with Mozzarella
Sprinkle shredded mozzarella cheese over the top of the pasta and allow it to melt slightly.
- 12
Serve and Garnish
Serve hot, garnished with additional freshly cracked black pepper and extra grated Parmesan if desired.
