Cacio e Pepe is a traditional Roman pasta dish that highlights the simple yet bold flavors of Pecorino Romano cheese and freshly cracked black pepper.
Adding crispy pancetta introduces a rich, savory crunch that complements the creamy cheese sauce perfectly.
This recipe balances ease and elegance, making it perfect for a quick weeknight dinner or a special occasion meal.
Why You’ll Love This Recipe
- The sharp Pecorino Romano cheese melts beautifully into the starchy pasta water, creating a creamy sauce without cream.
- Freshly cracked black pepper gives a subtle heat and aromatic depth that defines the dish.
- Crispy pancetta adds a contrasting texture and salty, smoky flavor, elevating the traditional recipe.
- Using a mix of pasta water and grated cheese ensures a silky sauce that clings well to the spaghetti.
Cacio e Pepe Pasta with Crispy Pancetta
Enjoy a classic Italian Cacio e Pepe pasta enhanced with crispy pancetta for added texture and savory flavor. Simple ingredients come together for a delicious meal.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 12 ounces (340 g) spaghetti
- 4 ounces (115 g) pancetta, diced
- 1 1/2 cups (150 g) finely grated Pecorino Romano cheese
- 2 teaspoons freshly cracked black pepper, plus extra for garnish
- Salt for pasta water
- 2 tablespoons unsalted butter (optional, for extra creaminess)
Instructions
- Cook the Pasta Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until just al dente according to package instructions, usually about 8-9 minutes. Reserve 1 1/2 cups of pasta cooking water and then drain the pasta.
- Prepare the Pancetta Meanwhile, heat a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pancetta is crispy, about 5-7 minutes. Remove from heat and keep warm but do not drain the fat.
- Make the Cheese and Pepper Sauce In a large bowl, combine the grated Pecorino Romano and freshly cracked black pepper. Gradually add about 1 cup of the hot reserved pasta water to the cheese and pepper, stirring quickly until a creamy sauce forms with no clumps.
- Combine Pasta and Sauce Add the hot drained spaghetti to the bowl with the cheese sauce. Toss vigorously to coat the pasta, adding more reserved pasta water a little at a time if needed to reach a silky consistency. Stir in the butter for extra creaminess if desired.
- Add Pancetta and Finish Add the crispy pancetta to the pasta and toss lightly to combine. Taste and adjust seasoning with a pinch of salt or more black pepper if desired.
- Serve Serve immediately with an extra sprinkle of Pecorino Romano cheese and cracked black pepper on top.
Helpful Tips
- Use the pasta cooking water reserved while draining to help create a creamy and cohesive sauce due to its starch content.
- Grate Pecorino Romano cheese finely so it melts easily and doesn't clump in the sauce.
- Cook pancetta slowly over medium heat to render fat and achieve crispiness without burning.
- If the sauce is too thick, add a splash more pasta water to loosen it; it should coat the pasta smoothly.
- For a vegetarian version, omit the pancetta and boost the pepper and cheese for flavor balance.
Storage and Make-Ahead
Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat with a splash of water to restore creaminess; avoid high heat to prevent cheese from clumping.
Pancetta should be thoroughly cooked to an internal temperature of 145°F (63°C) for safety before serving or storing.
Frequently Asked Questions
Can I use other types of pasta for Cacio e Pepe?
Yes, while spaghetti is traditional, you can use other long pasta like tonnarelli, bucatini, or linguine. Just adjust cooking time accordingly.
Is Pecorino Romano cheese necessary?
Pecorino Romano is traditional and provides a sharp, salty flavor. You can substitute with Parmesan if needed, but the flavor will be milder.
Can I make this dish without pancetta?
Absolutely. The dish is traditionally just cheese, black pepper, pasta, and pasta water. Pancetta adds texture and flavor but is optional.
How do I get the sauce nice and creamy instead of clumpy?
The key is to add pasta water gradually to finely grated cheese and toss vigorously to melt the cheese evenly without overheating it.
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