Cacio e Pepe

Again, I marvel in the difference Bon Appetit’s “How to Make the Perfect Pasta” guide makes in creating a savory all around perfect pasta sauce. This recipe is one of the ones included in the guide to “test out the technique,” with some adaptations for convenience sake.

Cacio e Pepe (Adapted from Bon Appetit)


  • Kosher salt
  • 6 oz. pasta (I used fettucini)
  • 3 Tbsp. olive oil
  • 1 tsp. freshly cracked black pepper
  • 1 tsp. crushed red pepper flakes
  • 3/4 cup finely grated Parmesan
  • 2 Tbsp. heavy cream

  • Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
  • Meanwhile, coat a large heavy skillet with olive oil over medium heat. Add pepper and red pepper and cook, swirling pan, until toasted, about 1 minute.
  • Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and additional olive oil. Reduce heat to low and add parmesan, stirring and tossing with tongs until melted. Remove pan from heat; add heavy cream, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

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