When it comes to comfort food, few dishes are as beloved and iconic as cacio e pepe. The classic Italian recipe – made with just a handful of ingredients: pasta, Pecorino Romano cheese, black pepper, and butter – has won the hearts of many. But why stop at the original when you can take it to new heights? In this article, we’ll be exploring 18 creamy cacio e pepe recipes that put a twist on the classic, from homemade pasta and truffle oil to crispy pancetta and roasted garlic. Whether you’re in the mood for something rich and indulgent or light and refreshing, there’s a cacio e pepe recipe here that’s sure to satisfy your cravings.
Classic Cacio e Pepe with Homemade Pasta
This beloved Italian dish is a masterclass in simplicity and flavor. A rich and creamy sauce, made with just three ingredients – pasta water, Parmesan cheese, and black pepper – elevates homemade pasta to new heights.
Ingredients:
– 12 oz (340g) all-purpose flour
– 2 large eggs
– 1/4 tsp salt
– 1/2 cup (120ml) whole milk
– 8 oz (225g) Pecorino Romano cheese, grated
– 2 tbsp (30g) black pepper
Instructions:
1. In a mixing bowl, combine flour, eggs, and salt. Mix until a dough forms.
2. Knead the dough for 5 minutes until smooth and elastic.
3. Rest the dough for 30 minutes.
4. Roll out the dough to desired thickness (about 1/16 inch).
5. Cook pasta in boiling, salted water for 2-3 minutes or until al dente.
6. Reserve 1 cup of pasta water before draining.
7. In a large skillet, combine reserved pasta water and grated Parmesan cheese. Stir over low heat until creamy.
8. Add black pepper to taste.
9. Combine cooked pasta and sauce; toss to coat.
Cooking Time: 30 minutes
Cacio e Pepe Risotto with Truffle Oil
A creamy and rich Italian-inspired risotto dish elevated by the earthy flavor of truffle oil.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Truffle oil (about 1-2 teaspoons)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
5. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, stir in the Parmesan cheese and season with salt and black pepper.
7. Remove from heat and stir in truffle oil to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Spicy Cacio e Pepe with Calabrian Chilies
This spicy twist on the classic Italian dish adds a depth of heat and flavor to the creamy pasta. With the perfect balance of spice and richness, this recipe is sure to become a new favorite.
Ingredients:
– 12 oz spaghetti
– 2 tbsp olive oil
– 4-6 Calabrian chilies, chopped (depending on desired level of heat)
– 2 cloves garlic, minced
– 1 cup cacio cheese, grated
– 1/2 cup black pepper, freshly ground
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-low heat. Add chopped chilies and cook for 4-5 minutes or until slightly softened.
3. Add minced garlic and cook for an additional minute.
4. Add grated cacio cheese and stir until melted and smooth. Season with freshly ground black pepper to taste.
5. Combine cooked spaghetti, spicy cheese sauce, and a pinch of salt in a serving bowl.
6. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Cacio e Pepe Gnocchi with Crispy Pancetta
This classic Italian dish gets a delicious twist with the addition of crispy pancetta and tender gnocchi. A rich and creamy cacio e pepe sauce coats each bite, making this recipe a comforting and satisfying meal.
Ingredients:
– 1 pound potato gnocchi
– 6 ounces pancetta or thick-cut bacon
– 3 tablespoons butter
– 2 cups chicken broth
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– Salt, to taste
– Freshly ground black pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook gnocchi according to package instructions. Drain and set aside.
3. Cook pancetta in a skillet over medium heat until crispy. Remove from pan and set aside.
4. In the same skillet, add butter and let melt. Whisk in flour and cook for 1 minute.
5. Gradually whisk in chicken broth and bring to a simmer. Reduce heat to low and let sauce thicken.
6. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
7. Combine cooked gnocchi, pancetta, and cacio e pepe sauce. Serve hot.
Cooking Time: 30 minutes
Lemon Zest Cacio e Pepe with Fresh Herbs
A twist on the classic Italian pasta dish, this recipe adds a burst of citrus flavor and freshness from herbs.
Ingredients:
– 12 oz spaghetti
– 1/2 cup grated Parmesan cheese (Cacio)
– 2 tbsp black pepper
– 2 lemons, zested and juiced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a medium saucepan, combine Parmesan cheese and black pepper. Whisk over low heat until smooth and warm.
3. Add lemon zest and juice to the cheese mixture. Whisk until well combined.
4. Toss cooked spaghetti with the cheese-lemon mixture until coated.
5. Stir in chopped parsley and basil.
6. Season with salt to taste.
7. Serve immediately.
Cooking Time: 20-25 minutes
Cacio e Pepe Stuffed Mushrooms
Elevate your appetizer game with this rich and creamy take on the classic Italian dish, Cacio e Pepe. This recipe stuffs sautéed mushroom caps with a decadent mixture of Parmesan cheese, black pepper, and fresh parsley.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 teaspoon freshly ground black pepper
– 2 tablespoons fresh parsley, chopped
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Sauté mushroom caps in olive oil until tender.
3. In a separate pan, cook onion and garlic until softened.
4. Combine cooked onion mixture with Parmesan cheese, black pepper, and parsley.
5. Stuff each mushroom cap with the Cacio e Pepe filling.
6. Season with salt to taste.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 25-30 minutes
Cacio e Pepe Pizza with Arugula
Savor the simplicity of a classic Italian combination: rich cacio e pepe sauce, creamy mozzarella cheese, and peppery arugula on top of a crispy pizza crust.
Ingredients:
– 1 lb pizza dough
– 2 tbsp cacio e pepe sauce (or homemade pasta sauce with Parmesan and black pepper)
– 8 oz fresh mozzarella cheese, sliced
– 4 cups arugula leaves
– Salt to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to a thickness of about 1/4 inch.
3. Spread the cacio e pepe sauce over the dough, leaving a 1-inch border.
4. Arrange mozzarella slices on top of the sauce.
5. Bake for 15-20 minutes or until crust is golden and cheese is melted.
6. Remove from oven and sprinkle arugula leaves on top.
7. Season with salt to taste.
Cooking Time: 15-20 minutes
Cacio e Pepe Arancini with Marinara
Transform classic arancini into a rich and creamy Italian-inspired treat, filled with cacio e pepe goodness and served with a tangy marinara sauce.
Ingredients:
– 1 package of arancini (fried risotto balls)
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup unsalted butter, melted
– Marinara sauce for serving
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together Parmesan cheese, flour, salt, and pepper.
3. Stuff each arancini with the cacio e pepe mixture (about 1 tablespoon per piece).
4. Place the stuffed arancini on a baking sheet lined with parchment paper.
5. Drizzle melted butter over the arancini and sprinkle with additional Parmesan cheese if desired.
6. Bake for 10-12 minutes, or until golden brown.
7. Serve warm with marinara sauce for dipping.
Cooking Time: 10-12 minutes
Cacio e Pepe Mac and Cheese
Elevate your macaroni game with this rich and creamy Cacio e Pepe version, featuring the iconic Italian flavors of Parmesan cheese and black pepper.
Ingredients:
– 8 oz macaroni
– 2 tbsp unsalted butter
– 1/2 cup grated Parmesan cheese (Caciocavallo or Pecorino work well too)
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1 tsp black pepper, freshly ground
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente.
3. In a medium saucepan, melt butter over medium heat.
4. Whisk in flour and cook for 1 minute.
5. Gradually pour in milk while whisking constantly.
6. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
7. Remove from heat and stir in Parmesan cheese and black pepper.
8. Combine cooked macaroni with the cheese sauce and season with salt to taste.
9. Transfer to a baking dish, top with additional grated Parmesan if desired.
10. Bake for 15-20 minutes or until golden brown.
Cooking Time: 20-25 minutes
Cacio e Pepe Frittata with Cherry Tomatoes
Elevate your breakfast game with this Italian-inspired frittata, featuring the creamy combination of cacio e pepe and sweet cherry tomatoes.
Ingredients:
– 6 eggs
– 1 cup grated Parmesan cheese (cacio)
– 2 tablespoons black pepper
– 1/4 cup chopped fresh parsley
– Salt to taste
– 12-15 cherry tomatoes, halved
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, Parmesan cheese, and black pepper.
3. Heat the olive oil in a 9-inch non-stick skillet over medium heat.
4. Pour in the egg mixture and cook for 2-3 minutes, until edges start to set.
5. Arrange cherry tomatoes on half of the frittata.
6. Fold the other half over the tomatoes.
7. Cook for an additional 2-3 minutes, until eggs are almost set.
8. Transfer skillet to oven and bake for 10-12 minutes, or until eggs are fully cooked.
9. Sprinkle with parsley and season with salt to taste.
Cooking Time: 15-17 minutes
Cacio e Pepe Polenta with Roasted Garlic
Transform the classic Italian comfort dish into a velvety, cheesy polenta, elevated by the deep flavor of roasted garlic. This recipe is perfect for a cozy evening meal or as a side dish for special occasions.
Ingredients:
– 1 cup polenta
– 4 cups water
– 2 tablespoons olive oil
– 3 cloves garlic, peeled and separated into individual cloves
– 1/2 cup grated Parmesan cheese (Cacio)
– 1 teaspoon kosher salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
Instructions:
1. Preheat oven to 400°F (200°C). Toss garlic with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until caramelized.
2. Cook polenta according to package instructions using 4 cups of water. Stir in roasted garlic, Parmesan cheese, and butter until well combined.
3. Season with kosher salt and black pepper to taste.
Cooking Time:
– Garlic roasting: 30 minutes
– Polenta cooking: approximately 20-25 minutes
Cacio e Pepe Brussels Sprouts Gratin
A creamy, cheesy twist on roasted Brussels sprouts, this gratin combines the flavors of Italy with the comfort of a casserole. Perfect as a side dish or main course.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/4 cup grated Pecorino Romano cheese
– 2 tablespoons unsalted butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate saucepan, melt butter over medium heat. Add Parmesan and Pecorino Romano cheese. Stir until smooth.
4. Arrange roasted Brussels sprouts in a 9×13-inch baking dish. Pour cheese mixture evenly over the top.
5. Bake for an additional 10-15 minutes or until golden brown.
Cooking Time: 35-40 minutes
Cacio e Pepe Garlic Bread
A classic Italian-inspired recipe that combines the rich flavors of Parmesan cheese and black pepper with the simplicity of garlic bread. This easy-to-make snack is perfect for a quick appetizer or as a side dish for your favorite pasta dishes.
Ingredients:
– 1 loaf French baguette (about 12 inches)
– 3 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C).
2. Slice the baguette in half lengthwise and place on a baking sheet.
3. Mix the minced garlic with the softened butter until well combined.
4. Spread the garlic butter mixture evenly onto the baguette, leaving a 1-inch border at each end.
5. Sprinkle the Parmesan cheese and black pepper over the garlic butter.
6. Bake for 10-12 minutes or until the bread is toasted golden brown and the cheese is melted.
Cooking Time: 10-12 minutes
Cacio e Pepe Carbonara Hybrid
This rich and creamy pasta dish combines the classic Italian flavors of Cacio e Pepe with the decadent indulgence of Carbonara. The result is a unique and delicious hybrid that’s sure to satisfy your pasta cravings.
Ingredients:
– 12 oz spaghetti
– 2 tbsp unsalted butter
– 1/4 cup Pecorino Romano cheese, grated
– 1/4 cup Parmesan cheese, grated
– 2 large eggs
– 2 oz pancetta or bacon, diced
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt the butter over medium heat. Add the pancetta or bacon and cook until crispy, about 3-4 minutes.
3. In a separate bowl, whisk together the eggs, Pecorino Romano, and Parmesan cheese.
4. Add the cooked spaghetti to the egg mixture and toss until well coated.
5. Add the reserved pasta water and stir until a creamy sauce forms.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Cacio e Pepe Lobster Pasta
Transform your taste buds with this decadent Cacio e Pepe Lobster Pasta, a luxurious take on the classic Italian dish. Rich and buttery, this recipe combines succulent lobster with creamy Pecorino cheese and peppery black pepper for an unforgettable culinary experience.
Ingredients:
– 8 oz (225g) spaghetti
– 1/2 cup (120ml) whole milk
– 4 tablespoons (55g) unsalted butter
– 2 cloves garlic, minced
– 1 lb (450g) lobster meat, diced
– 1/2 cup (60g) Pecorino Romano cheese, grated
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil; cook spaghetti according to package instructions until al dente.
2. In a medium saucepan, combine milk, butter, garlic, and lobster meat. Heat over low, stirring occasionally, until the butter has melted and the mixture is smooth (about 5 minutes).
3. Stir in Pecorino Romano cheese until melted and well combined. Season with salt and black pepper.
4. Add cooked spaghetti to the saucepan; toss until coated in the lobster-Pecorino mixture.
5. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Cacio e Pepe Cauliflower Bake
This recipe takes the classic Italian comfort dish and gives it a nutritious twist by using cauliflower instead of pasta. The result is a rich and satisfying side dish that’s perfect for any occasion.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– 1/4 cup grated mozzarella cheese
– 1 tablespoon unsalted butter
– 1 teaspoon black pepper
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cauliflower florets with olive oil, Parmesan and mozzarella cheese, and black pepper until well coated.
3. Spread the mixture onto a baking sheet lined with parchment paper.
4. Dot the top with unsalted butter and sprinkle with salt to taste.
5. Bake for 25-30 minutes or until the cauliflower is tender and golden brown.
Cooking Time: 25-30 minutes
Cacio e Pepe Pull-Apart Rolls
Transform your dinner table with these buttery, cheesy, and indulgent pull-apart rolls infused with the rich flavors of cacio e pepe. Perfect as a side dish or as a base for a gourmet sandwich.
Ingredients:
– 1 cup warm milk
– 2 teaspoons active dry yeast
– 3 tablespoons unsalted butter, melted
– 1 teaspoon salt
– 3 cups all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 tablespoon black pepper
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine warm milk and yeast. Let sit for 5 minutes until yeast is activated.
3. Add melted butter, salt, and 2 cups of flour to the mixture. Mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour.
6. Punch down the dough and roll out to a thickness of about 1/4 inch (6 mm).
7. Cut into 12 equal pieces. Roll each piece into a ball and then flatten slightly into an oval shape.
8. Place on prepared baking sheet, leaving space between each roll.
9. Brush with egg wash and sprinkle Parmesan cheese and black pepper evenly over the rolls.
10. Bake for 15-20 minutes or until golden brown.
Cacio e Pepe Popcorn with Parmesan Dust
Elevate your snack game with this creamy and savory popcorn recipe, inspired by the classic Italian dish cacio e pepe. With just a few ingredients, you’ll be enjoying a deliciously addictive treat in no time.
Ingredients:
– 1/2 cup popcorn kernels
– 2 tablespoons unsalted butter
– 2 tablespoons heavy cream
– 1 tablespoon grated Parmesan cheese
– Salt and black pepper, to taste
– 1/4 cup grated Parmesan cheese (for dusting)
Instructions:
1. Pop the corn kernels in a large pot or a popcorn maker.
2. Melt the butter in a small saucepan over medium heat. Add the heavy cream and bring to a simmer.
3. Pour the creamy mixture over the popped popcorn and sprinkle with Parmesan cheese, salt, and black pepper. Toss until coated evenly.
4. Dust the popcorn with additional Parmesan cheese for an extra boost of flavor.
Cooking Time: 10-15 minutes
Summary
Get ready to elevate your pasta game with these 18 creamy Cacio e Pepe recipes that put a twist on the classic Italian dish. From homemade pasta to risotto, gnocchi, and more, each recipe adds a unique spin to the rich and creamy sauce made with Pecorino Romano cheese and black pepper. Whether you’re in the mood for something spicy, savory, or sweet, there’s a Cacio e Pepe recipe on this list that’s sure to satisfy your cravings.
