Cacio E Pepe Pasta Recipe
black pepper parmesan cream sauce, fettuccine, shredded romano cheese, 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
Method
Pasta Preparation
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Sauce Preparation
- 2
Make the Sauce
In a large skillet, melt the unsalted butter over medium heat. Add the fresh cracked black pepper and sauté for about 1 minute until fragrant.
- 3
Add Cream
Pour in the heavy cream and bring to a gentle simmer. Allow it to cook for about 2-3 minutes, stirring frequently.
- 4
Incorporate Cheese
Add the shredded Romano cheese to the skillet, stirring continuously until the cheese has melted and the sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 5
Season the Sauce
Taste the sauce and season with salt as needed. Remember that the cheese is already salty, so add salt cautiously.
Combine and Serve
- 6
Combine Pasta and Sauce
Add the drained fettuccine to the skillet with the sauce. Toss to coat the pasta evenly with the creamy sauce.
- 7
Serve
Serve immediately, garnished with additional fresh cracked black pepper and extra Romano cheese if desired.
