15 Minute Easy Cacio E Pepe - What's Gaby Cooking (2024)

• Spaghetti - While Cacio e Pepe is traditionally made with spaghetti you could also use your favorite pasta shape like bucatini or rigatoni instead in this recipe.

• Unsalted Butter - While this Cacio e Pepe calls for butter, you can absolutely omit it. Instead toast your black pepper in an empty pan for 30 seconds until fragrant then add the starchy pasta water and stir until everything comes to a simmer and continue with the rest of the recipe. (I like using unsalted butter because it allows me to control how much salt I add to a dish, if all you have is salted butter that's okay just reduce the amount of salt you use to garnish your pasta.)

• Kosher Salt & Freshly Cracked Black Pepper - Please take the extra couple of seconds to freshly grind your pepper instead of using the pre-ground stuff. It truly makes such a big difference.

• Grated Cheese - Again, please buy the block and shred it yourself. Not only is it fresher and more flavorful but pre-shredded cheese tends to have a coating that prevents the cheese from sticking together and it doesn't incorporate as well into the Cacio e Pepe sauce.

Step 1: Start by bringing a large pot of water to a boil and season it with salt. Once boiling, add the spaghetti and cook, stirring occasionally, until al dente. Reserve ¾ cup of the pasta cooking water before draining the rest.

Step 2: Meanwhile, melt 2 tablespoons butter in a large skillet over medium heat. Add the cracked black pepper and cook, swirling pan, until toasted, about 1 minute.

I'd serve it with some sort of protein, either grilled shrimp, grilled steak, or chicken. And a Butter Lettuce Salad or a vegetable side like Peas and Pancetta with Lemon.