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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
This was amazing…can’t wait to make it again!
Thank you Laurie!
Hi,
Actually, “Cacio” means “Caciofiore” – it’s an old variety of Pecorino Romano – this is why in the traditional recipe you only have Pecorino and not Parmesan. I also put Parmesan which in a way makes this dish less “strong” – kids prefer that way…. I will for sure add your lemon touch next time 🙂 🙂 🙂 🙂
Thank you so much!
Cacio e Pepe is favorite quick recipe at our house when I need to get to the grocery store and have no time, am cooking for myself, or cooking dinner really late. I often add a fried or poached egg on top for protein. Love the addition of arugula and lemon. Making it tonight!
Yum!! Thanks Ginny!
I made this tonight and made no changes. Lemon should go with all non marinara pasta dishes in my opinion ? my husband loved this and went back for a full plate of seconds! Definitely a keeper.
Thank you Noel!
If I don’t like the taste of arugula, would you suggest spinach? Or a different leaf?
HI! I think spinach would be delicious and the perfect sub. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
But I bought a bag of lemons last night at ALDI! My pantry is way more basic than yours so I’m buying a thing or two when I buy groceries, so I’m ready for those ingredients. Plus, I’m making baklava, which uses lemon juice. I already bought tons of butter when it was on sale
Yum! I hope you love this! Thank you!
Cacio e pepe is the best, and I love that touch of lemon. Please keep all the lemony recipes coming! 🙂
Thank you Laura!
Hello, I plan to make the arugala pasta. I would like to use olive oil instead of canola oil.
Great! I hope you love this recipe, Shirley! Let me know how it turns out for you!
I also add a little lemon zest into creamy pasta dishes because I think it really brightens it up and cuts through the creaminess! I will definitely be trying this, love the addition of argues, great idea!
Thank you so much Casey! I hope you love this!
I live on an island and lemons are in season once a year, so my appreciation for lemons has skyrocketed. That season is now! Everything I make at the moment has lemon in it – and I mean everything! 🙂
I love that!! Thank you so much Denise!
Hi Tieghan;
I am from Jackson New Jersey I follow you every day your terrific and enjoy you every day also the reasoning for me
sending you this message I just saw your brother Red’s Mountain Dew commercial he sure is getting around good for him
and especially for his Gold Medal at the Olympics. Good Luck to you always!l.com
Thank you so much Mary!
Hey Tieghan,
I love this pasta and the addition of lemon! Haha my mom loves lemon too, and they always remind me of her. Maybe you could do a lemon tart with spring berries? I do like the addition of peppery arugula! What shows do you usually watch? Do you watch any documentaries? I hope you’re having a nice night and I’m excited to try this recipe!
That tart sounds like something I need to do! YUM! Thank you so much Kristin!
LOL, Tieghan,
The Italian word for “pasta” is “pasta”.
Love you & your recipes so much!
Ignore the lemon-haters!
xoxo
Thank you so much! haha!
More lemon! Always more lemon. Especially in a recipe like this, It just makes everything else shine. YUM!
Thank you Meredith!
Yum! This sounds amazing!
Kari
http://sweetteasweetie.com/passion-fruit-colada/
Thank you Kari!