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When I want cozy-but-bright pasta, I go Cacio e Pepe—with a squeeze of lemon and a handful of peppery arugula. Classic comfort that still tastes fresh. Cheese and pepper hug every strand. It’s not often that I make such simple recipes like this pasta, but I do believe that everyone needs a recipe like this Cacio e Pepe in their back pocket. It’s made from pantry staple ingredients, takes maybe fifteen to twenty minutes to make, and is really delicious.
Ingredient Notes
- Cheese: Pecorino Romano (sharp and salty) or Parmesan (mellow and traditional). Finely grate so the cheese melts into each strand of pasta.
- Black Pepper: Freshly cracked, medium coarse
- Lemon: Will zest and squeeze for delicious lemony flavor
- Arugula: Will toss this in at the end
- Pasta and Pasta Water: Long strands like spaghetti/bucatini (Will save the starchy water for the sauce!)
The story behind the recipe
I am pretty excited to share this very easy pasta recipe with you guys today! I’ve hesitated making Cacio e Pepe for so long for the sole reason that it’s truly so simple and so easy that I didn’t feel I needed to tell you guys about it.
But then something happened. I made this recipe for my friends over at The Chriselle Factor and I immediately fell in love with it. Of course, me being me, I added an extra ingredient or two, to add in that extra touch of flavor and give the recipe my own personal flare. But all in all, it’s very similar to the classic pasta eaten all around Italy. And of course, it’s delicious, easy, and quick.
A little background. Cacio e Pepe literally means cheese and pepper. It’s like mac and cheese, but simpler and quite possibly better. When looking at the recipe you might think it seems a bit basic, that’s because it is basic. BUT with good pasta, a little butter, fresh black pepper, and really good cheese, it’s also basic(ally) perfect.
You see what I did there? Basic…ally?
Yeah, in my head it works…just go with it.
The key to this recipe is the pasta cooking water. You simply cannot make this without that pasta water, as it’s the water that creates that creamy and luscious sauce. This also means there is zero cream in this pasta recipe, which I dunno, kind of makes it health…ish, right? There are greens too. And lemon! So yes, yes, healthy…ish. Again, just go with it.
The Details
- Boil a large pot of salted water, add the pasta and cook.
2. Reserve a cup of the pasta cooking water and drain. Heat the butter in a skillet with pepper, add in the pasta water and the pasta.
3. Sprinkle all that cheese in, and toss, toss, toss.
4. Remove from heat, add a couple handfuls of arugula and basil, and divide the pasta between plates.
5. Finish with lemon, plus a dusting more of parmesan cheese.
The perfect recipe for those nights when you have nothing in your fridge, or a night when all you feel like doing is eating pasta and binge watching Netflix, or even a night when a surprise guest shows up and you need to come up with a tasty meal to satisfy everyone…fast.
And again, the addition of those leafy baby arugula greens and lemon zest totally make this a very “well-balanced” meal. Don’t you guys just love my way of rationalizing things? Enter that wink, wink emoji here.
Can I skip the lemon?
Yes, use only zest for lemon or skip entirely. The sauce will still be peppery and silky.
Pecorino vs Parmesan – what’s best here?
I love both, and a 50/50 mix can be a great middle ground. Pecorino is classic and saltier and the parmesan is nuttier and softer.
How do I prevent clumps?
Grate the cheese ultra-fine and take off the heat to finish the sauce. Add splashes of hot water while tossing the pasta until glossy.
Does this recipe reheat well?
It’s best right away. If reheating, loosen gently with hot water over low heat and add a little fresh cheese and lemon zest to revive the sauce.
Watch the How To Video Here:
Cacio e Pepe with Arugula and Lemon
Servings: 6 servings
Calories Per Serving: 295 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound bucatini pasta
- 4 tablespoons salted butter
- 1 1/2 teaspoons freshly cracked black pepper
- 1 cup freshly grated parmesan cheese
- 1/2 cup fresh grated pecorino cheese
- couple handfuls baby arugula
- fresh basil and lemon zest, for serving
Instructions
- 1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain. 2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pepper and cook 30 second to 1 minute, until toasted.3. Add the reserved pasta water and bring to a simmer over medium heat. Add the pasta and remaining butter. Reduce the heat to low and add the parmesan and pecorino, tossing until melted. Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce. Transfer to a bowl and serve topped with fresh basil and lemon zest. Enjoy!
This post was originally published on April 12, 2018
Sometimes basic is awesome! I can’t wait to make this soon! I got your recipe for the cauliflower shawarma in the morning yesterday and had it for dinner last night– SO GOOD! I make your recipes almost every day- actually I really can’t think of a day I don’t- and I think you use the perfect amount of lemon ? Keep up the great work!!
Thank you Amy! I am so glad you like this!
Lemons / limes brighten up flavors! They awaken them! I too add this juice to just about most of my recipes, even to simple white rice! Thanks for your fabulous recipes! 🙂
Thank you Cristina!
Actually, “cacio y pepe” is Italian for “cheese and pepper.” Used in a sentence as “Cacio y peep pasta.”
Thank you Steven!
Substitution for bucatini pasta?
Any long cut pasta like spaghetti works great, but honestly on cut you love will be great too. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I love simple recipes and I’m happy you shared this one! I’m definitely making it on a busy weeknight. 🙂
Thank you Caroline!
Great twist on a classic but Cacio e pepe means cheese and pepper. This pasta dish is really all about fresh cracked pepper and fresh grated cheese. The pasta water is a must as in many pasta recipes but makes this a quick meal.
Many chefs add lemon to their dishes because it adds a freshness to them. Lemon is a must and you do not overuse it. It’s like adding salt to a recipe(actually lemon can be a healthy salt alternative) The arugula just repeats the peppery flavor and would be wonderful. Nice touch.
Thank you so much Sharon!
Most well known chefs, ina garden, Giada, etc typically incorporate or finish a savory dish with a squeeze of lemon or zest or both. I made the one pan chicken and orzo dish of yours last night and didn’t have a lemon or kale…. made it anyway and used real lemon juice (don’t judge me). I served it with a side salad since I didn’t have the greens…the dish was almost as good, just didn’t have the extra visual appeal of the sliced lemons and greens. Sometimes you got to improvise and honestly to pick on you because of lemons…. small brained. Like a bad tv show… change the channel, leaves it out, move on! You’re fine! Keep doing what you’re doing! Love your freshness!
Thank you so much Karen!
As everyone who knows the least bit about cooking will tell you, acidity makes a dish! What is acidic? LEMONS are! Duh! So of course you incorporate them in your recipes?!?! The level of stupidity of some people still suprises me…
Anyway, to put it more nicely: Love lemons, love your recipes (lemon or otherwise), thank you for providing a nassive service for free!!!!
Thank you so much!!
And if like me you live in the Mediterranean, Lemons are abundant and cheap at the moment, so why not use them.. in everything..
Yes! I hope you love this Paula! Thank you!
I have a pound of Colavita bucatini, a delightful black pepper to crack and arugula in the refrigerator. An almost simple and flavor filled recipe!
Thank you Judes!
Down with lemon haters! 🙂
Thanks Liz!
Thank you-thank you for a back pocket recipe. Leaving for NY for 5 weeks to help with twins while DIL goes back to work. Goal is to adore my grandbabies and have supper on the table. This recipe will be a home run.
Thank you so much Debbi!
Hi there,
It’s so great to read your recipes you are so creative. Your photos just make me want to create, cook and eat all the recipes you share…. Keep up the good work and don’t worry about those who always have something to moan about.
Love, Orsi
Thank you so much Orsi! I am so glad you like my recipes!
I love caccio and pepe, been a while since I last made some
I hope you love this Ruth! Thank you!
Hi Tieghan,
love the recipe!
Pretty sure though that “pepe” translates to “black pepper”. Sounds very delicious, especially with the hint of lemon 🙂
Thank you so much Maike!