On busy nights, we want a big bowl of cheesy pasta without a sink full of dishes! Our One-Pot Cacio e Pepe keeps the cleanup easy while delivering all the Parmesan and black pepper goodness we’re craving.
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What Does “Cacio e Pepe” Mean?
“Cacio e pepe” is a popular pasta dish from Rome, Italy. In several central Italian dialects, the phrase means “cheese and pepper,” which is what this pasta consists of! We use ¾ cup of Parmesan cheese and a lot of black pepper, and the result is a super tasty, cheesy pasta dish.
The flavor of cacio e pepe is really special. It’s a simple recipe that has a sharp and slightly spicy flavor. It’s creamy and cheesy and oh so delectable.
What is one pot pasta?
If you’ve followed us for a while, you’ll know we love one pot pasta! That’s because it cuts back on cooking (and cleaning) time, is a generally easier way to cook pasta, and it dials up the flavor. Since we cook everything in one pot, you only have one dish to clean aside from the plates you have eaten on!
But that’s not the only benefit to one-pot pasta! We love it, too, because we cook the pasta in broth instead of boiling water, which means all that extra flavor seeps into the pasta noodles. The linguine soaks up the broth, the pepper, and the Parmesan flavor. Just cooking the linguine noodles in salted water means you would be missing out on all of that savory flavor!
Why We Love this Easy Cacio e Pepe
Like we said (and we’ll say it again, loudly and proudly!), this is an amazing meal and incredible recipe because the pasta is cooked in broth, making it extra flavorful. That’s super helpful when it comes to infusing flavor because of the simplicity of the other ingredients we use. We definitely love the tangle of tastes that the cheese, pepper, and butter bring to the palate. And adding the broth to cook the pasta makes it even richer!
Variations
- Protein – Add cooked meat, fish, or shrimp on top for an even heartier meal. We love shrimp or fish! Crispy pancetta is another solid option.
- Adjust Pepper – Take it to the next level with even more pepper, or tone it down for more sensitive palates.
- Citrus – Give the dish a bit of bright flavor by shaving a little lemon zest over top.
- Garlic – Add another layer of flavor with finely minced garlic or a shake of garlic powder.
- Veggies – Stir in some diced mushrooms for a little earthiness.
What to Pair with Creamy Cacio e Pepe
Is there anything this simple dish can’t dance with on the dinner table? Here are a few of our absolute faves:
- Marry Me Chicken is one of our top recipes. The flavor is out of this world, and it would pair so well with this simple pasta dish!
- If you’re going for an Italian-themed dinner, then pair this creamy pasta with our Easy Focaccia.
- Calling all seafood lovers! Cacio e Pepe and Baked Shrimp Scampi are a match made in heaven. These two dishes perfectly complement each other.
- For a lighter sidekick, try our Green Goddess Salad. The dressing is refreshing, and the salad is super simple!
And if you love this dish and want more easy, cheesy pasta? Try our One Pot Fettuccine Alfredo!
Storage
Refrigerate: Transfer leftover cacio e pepe to an airtight container and refrigerate within two hours of cooking. It will keep for up to 3–4 days, though the texture is best when enjoyed sooner.
Freeze: We don’t recommend freezing this dish, as the cheese sauce can separate and the pasta may become mushy after thawing. This is one recipe we love best fresh!
Reheat: Warm the pasta in a skillet over low heat with a splash of water to help loosen the sauce. Toss frequently, adding a little more water as needed, until heated through to 165°F. Keep the heat gentle to help prevent the cheese from clumping.
Common Questions about Cacio e Pepe
Cheese clumps happen when it melts too fast or hits too much heat at once. The key? Keeping the temperature on medium-low. You can even take the pot off of the burner if you’re feeling extra cautious. Also, finely shredding the Parmesan makes a huge difference — think fluffy snow, not chunky shreds.
It’s all about that starchy pasta water! Not draining the pasta keeps all of that starch in the pot, helping the dish to become creamy. Then the heat works its magic to melt the cheese so it all comes together to create a luscious sauce.
Go bold! We love three teaspoons for six servings, but if you love a peppery kick, don’t be shy.
If you want to jazz it up, try crispy pancetta, sautéed mushrooms, or even a squeeze of lemon for a little brightness. Truffle oil gives it an earthy edge, and a sprinkle of red pepper flakes adds heat. Just don’t go overboard — cacio e pepe is all about simplicity!
If your sauce is too thick, add a little warm water, tossing until it coats the noodles smoothly. If it’s too thin, keep tossing off the heat for a minute to help it come together, then add a little more finely grated cheese if needed. Go slowly with either addition, as the sauce will thicken as it cools!
Yes! Pecorino Romano is the traditional choice for cacio e pepe and gives the sauce a sharper, saltier flavor than Parmesan. Swap it in using the same amount, and taste before adding any extra salt.
Cacio e pepe is best served fresh, but you can refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, warm it gently in a skillet with a splash of water, tossing frequently until heated through. Add a little more water as needed to loosen the sauce and help bring back its creamy texture!
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One Pot Cacio e Pepe
Ingredients
- 12 ounces linguine
- 1/2 teaspoon kosher salt (more or less to taste)
- 32 ounces low-sodium chicken broth or vegetable broth
- 4 tablespoons unsalted butter
- 3/4 cup freshly shredded Parmesan cheese
- 3 teaspoons freshly ground black pepper (more or less to taste)
Instructions
- In a large pot, on medium-high heat add uncooked pasta, salt, and broth.12 ounces linguine, 1/2 teaspoon kosher salt, 32 ounces low-sodium chicken broth or vegetable broth
- Bring broth to a boil, cover, and reduce heat to medium-low. Cook for 10-12 minutes or until the linguine is al dente. Do not drain.
- Add butter and shredded cheese, stirring until both are melted.4 tablespoons unsalted butter, 3/4 cup freshly shredded Parmesan cheese
- Grind in a generous amount of black pepper, then stir together.3 teaspoons freshly ground black pepper
- Garnish with shaved Parmesan, serve, and enjoy!
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe and make it all the time! I make it for friends and it’s always a hit. I add chicken or shrimp which work perfectly. It’s quick, easy and so delicious. Winner, winner pasta dinner!
Thank you, Kelly! We’re so glad!
Xo,
Alia & Radwa
Hi,
I want to make this for dinner tomorrow night and I have one question, and I hope it’s not a silly one!! Do you cover your noodles in the chicken broth, cover the pot, let them cook, and then drain the broth once the noodles are done? I didn’t see that you drain them in your video or included in the recipe. Just want to make sure that I make this correctly. And I can’t wait to make this…it looks delicious!!
Thank you!!
Yes, that is correct, you do not drain the broth!Let us know how it turns out!
Was super nervous to try this since my husband prefers meat with his meals. Boy was this a hit! He not only had 2 helpings but my toddlers gobbled it up. Found myself tempted to put it on the menu again this week since it was so delicious. The ingredients are stuff I normally have on hand so it makes for a really easy meal. Will definitely be making this one again soon!
Yay! It’s always a win when it’s kid approved! Thanks for giving it a try! xo, Alia & Radwa