This recipe reminds me so much of the amazing meals we ate in Rome. Full of flavor, easy to prepare, and best made with the highest quality of ingredients you can get your hands on. The good news is that there’s only 5 ingredients in this recipe, so it’s totally worth it to splurge on good cheese, pasta, and pepper – if possible. If you can only spend big on one item, I highly recommend buying the best cheese you can afford. And fresh cracked pepper! It makes all the difference. My grocery store sells the “grind-it-yourself” pepper mills for like 3 bucks, so keep an eye out 😉
Cacio e Pepe is a classic Italian dish known for its simplicity and ease. I’ve gone ahead and made this recipe even easier by transforming it into a one-pan situation. Yep! All this, and only one dirty dish. Can I hear an amen, my friends?! Cause ain’t nobody got time for mountains of dishes. Pssh.
Also, a few step by steps photos. Just because I love you!
First you want to add your oil and pepper to the pot. You’ll place the pot over medium-high, simmer until it shimmers…
then add your pasta! I used bucatini in this recipes, and highly recommend it, if you can find it. I know not all grocery stores carry it, but Barilla came out with a new line which included the thick, tube noodle, so it may be easier to find than I think.
Once your pasta is in, add your water (and a dash of salt, if you want), and boil!
Once it’s boiled for about 11 minutes, you’ll toss in the cheese (hooray!), stir like a madman, and that’s it. Dinner is done! How easy is that? xoxo
You can top this with extra cheese if you’re a hardcore cheese head (meeeee), or serve as is! Just be sure to plate it and get it out right away, as this dish is best hot from the pan 😉
One-Pan Cacio e Pepe
Ingredients
- 1/4 cup Olive Oil
- 1 teaspoon ground black pepper
- 4 1/2 cups water
- 1 pound bucatini pasta (you may sub spaghetti here if you can't find bucatini)
- 1 cup parmesan cheese
- *salt and additional pepper to taste
Instructions
- In a large pot or dutch oven heat the oil and pepper over medium-high. Cook for 2 minutes, then add water and pasta.
- Cook on high, stirring frequently, until the only about a 1/2 cup of liquid remains; about 11 minutes.
- Add the cheese into the pasta/water mixture and stir like crazy! Cook for another 30 seconds, then remove from heat. Add more salt and pepper to taste, and serve at once! Enjoy 😉
Lisa B says
Thanks. If you’ve never had a problem, I likely won’t either. Can’t wait to try this recipe. It’s one of my fave pasta dishes and I never thought it would be so simple to replicate. Lucky me, I have a cheese store one block away.
Lisa B says
A little bit afraid of adding water to hot oil. Does it splatter much?
bakerbynature says
Hi Lisa. No it doesn’t.
bakerbynature says
Just add it slowly if you’re really concerned 😉
Lauren says
It splattered so much for me. So I am very concerned about this. I added it slowly and everything, to the proper temperature, too.
Amanda says
Do you drain the water?
bakerbynature says
Hi Amanda. The water will completely absorb into the pasta 🙂
Love Spelling says
Thank you for replacing the mangled voila. Your new phrasing is much better, and a bonus – you’ll probably spell it correctly in the future. 🙂
Jilly says
Do NOT use Kraft or any other canned Parmesan! All that will do is clump up when it hits the hot pasta. You “have” to use fresh grated! In fact, while your pasta is cooking, that’s when it’s best to grate or shred the parm. I also like to add garlic powder with the pepper. I use butter instead of oil and achieve the same results! My husband likes to add freshly sauteed shrimp too! Even if that makes it a pot and pan meal.
Pardon me while I run and make some without the shrimp! Yum!
PAHLI says
I’ve made a one-pot using undrained canned tomatoes & boxed broth for a more intense flavor
Desiree Owen says
Made it and loved it, but I agree with others that it needs butter and oil. I also added asparagus and bells. Pecorino would have been been better then garnished with parmesan. Great recipe to play with!
pualie says
it always cracks me up when i read the millions of wrong versions of this on the web: vwah-la is not a word, but voila is! it’s freeeench!! you’re welcome 😉
Love Spelling says
Thank you for pointing this out! I get so.freaking.tired of people mangling a perfectly lovely and expressive word.
Rule of the interwebz for the author – if you can’t spell it correctly, don’t type it up. Those things live in perpetuity, and who wants to look like an idiot online forever?
Amber Lynn says
Wow. An idiot forever? She’s obviously being playful with her writing. I doubt either of you would like someone coming to your home or work place and insulting you. Rude.
Anyway. I just made this last night and it was amazing! I added an extra bit of oil at the end, but other than that, didn’t change a thing.
Keep up the great work!
Brandi says
this sounds great. The Casio e Pepe I ate in Rome was made with butter instead of oil and Pecorino Romano along with some Parmesan. The pecorino makes all the difference. Mmmmmm. I think I’ll have some for lunch tomorrow.
bakerbynature says
I agree – we love pecorino over here! Your comment has me missing Rome 😉 xo
Ann says
Sounds fabulous, love your dutch oven, is it LeCreuset or another maker?
bakerbynature says
Hi Ann. Yes, it’s LeCreuset. I looooove it 🙂