This classic Giada Cacio E Pepe pasta from Rome is incredibly simple to make. It’s all about the perfect combination of cheese, pepper, pasta, and butter. You’ll love how easy it is to throw together! For the best results, it’s important to have plenty of pasta water on hand to achieve a silky, creamy sauce.

Some of Giada pasta recipes that are close to my heart are Giada Cherry Tomato Spaghetti and Giada Chicken Carbonara, I love making them all year round.

Why This Recipe Works

If you’ve ever found yourself craving a simple yet satisfying pasta dish that tastes like it came straight from an Italian trattoria, Giada De Laurentiis’ Cacio e Pepe is your answer. This recipe is the epitome of comfort food, combining the richness of butter with the sharpness of Pecorino and Parmesan cheese to create a sauce that clings to every strand of pasta.

The beauty of Cacio e Pepe lies in its simplicity—just a few quality ingredients come together to create something magical. I remember the first time I made it, amazed at how quickly such a flavorful dish could come together with so little effort. It’s one of those recipes you can turn to when you need a quick, comforting meal after a long day.

Whether you’re cooking for yourself, your family, or friends, this dish is a guaranteed crowd-pleaser. Plus, with its minimal ingredient list, it’s perfect for those nights when you want to whip up something impressive without spending hours in the kitchen.

Recipe Ingredients

• Pasta: For this Cacio e Pepe, you’ll need 1 pound of pasta, such as Nodi Marini. This pasta has a unique twisted shape that holds the sauce perfectly.
• Unsalted Butter: You’ll use 3 tablespoons of unsalted butter, which helps to create a rich, creamy sauce without overpowering the cheese.
• Black Pepper: Freshly ground black pepper is a must in this dish. You’ll use 1 teaspoon, but feel free to adjust based on your spice preference.
• Parmesan Cheese: One cup of freshly grated Parmesan cheese is essential for that savory, nutty flavor. You can add more for extra richness if desired.
• Pecorino Cheese: Another cup of freshly grated Pecorino cheese brings a sharp, salty kick to the dish. You can experiment with the ratio of Parmesan to Pecorino based on your taste.

Tips: If you can’t find Nodi Marini, try using bucatini or spaghetti as alternatives. Also, make sure to reserve some pasta water to adjust the sauce’s consistency.

Step-by-Step Directions

1. Step One – Bring a large pot of salted water to a rolling boil over high heat. Cook the pasta until it’s just shy of al dente, about 8 minutes. Save at least 1½ cups of the pasta water before draining.
2. Step Two – While the pasta cooks, melt the butter in a large skillet over medium heat, stirring occasionally until it’s fully melted and smooth.
3. Step Three – Add the freshly ground black pepper to the melted butter, stirring frequently until the pepper becomes aromatic and slightly toasted.
4. Step Four – Pour in ½ cup of the reserved pasta water into the skillet, stirring well to combine it with the butter and pepper mixture.
5. Step Five – Toss the drained pasta into the skillet, ensuring it’s evenly coated with the butter and pepper mixture. Turn off the heat.
6. Step Six – Gradually sprinkle in the Parmesan and Pecorino cheeses, adding another ½ cup of pasta water as you mix to create a creamy sauce that coats the pasta.
7. Step Seven – Stir the pasta continuously, adding more pasta water as needed to maintain a light, creamy consistency. Serve immediately, topping with extra grated cheese if desired.

How to serve

• Serve the Cacio e Pepe immediately after preparation, twirling the pasta onto plates for an elegant presentation.
• For a complete meal, pair it with a crisp Caesar salad or a simple arugula salad tossed with lemon vinaigrette.
• A side of garlic bread or warm, crusty Italian bread is perfect for soaking up the creamy sauce.
• If you’re looking to add more to the meal, roasted vegetables like Brussels sprouts or asparagus complement the rich flavors well.

Recipe FAQs and Variations

Check out More Giada Dinner Recipes:

• Giada Four-cheese Ravioli With Herb Pesto
• Giada Sweet Potato Gnocchi with Maple Brown Butter
• Giada De Laurentiis Artichoke Risotto