How do you pronounce cacio e pepe?

I'm not going to lie, cacio e pepe pronunciation was REALLY hard for me! It took a ton of practice. (I'm serious.) Phonetically, it's pronounced kaa-chee-ow ee peh-pay but I think it's best to listen to the pronunciation here . Keep listening and practicing until you get it and then you'll be glad you know how to say it. :)

Can I use Parmesan cheese for cacio e pepe?

You can use Parmesan cheese in cacio e pepe pasta, but Pecorino Romano is the traditional cheese to use. I tried both and while Parmesan will work, Pecorino Romano is recommended as it has a saltier and stronger flavor and will give it a more authentic flavor. Parmesan won't be quite as flavorful.

Why is my cheese clumping?

There are a few things you can do to ensure your cacio e pepe doesn't end up clumpy: Turn down heat - If the pasta water mixture is TOO hot, it can cause the cheese to seize. Cheese shreds are too big - Using a microplane zester is recommended as it will create very fine shredded cheese. This is also why you have to grate it yourself. Pre-grated cheese is much too large. Don't add all the cheese at the same time - Sprinkle in the cheese to cooked pasta mixture and mix in until combined before adding another handful. Keep mixing - Toss pasta and cheese sauce mixture until it's smooth.

Bucatini Cacio e Pepe Recipe: How to Get a Smooth, Creamy Sauce Every Time

Name: Bucatini Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Pasta
Ingredients: 12 oz. bucatini pasta; 1/4 cup butter, divided; 2 tsp. freshly ground black pepper; 2 cups finely grated Pecorino Romano cheese; black pepper and pecorino for serving

Description

Learn how to make bucatini cacio e pepe pasta! I’m sharing helpful tips and a step-by-step guide so your cacio e pepe turns out perfectly.

Ingredients

Units Scale

12 oz. bucatini pasta
1/4 cup butter, divided
2 tsp. freshly ground black pepper
2 cups finely grated Pecorino Romano cheese
black pepper and pecorino for serving

Instructions

Cook pasta according to package instructions, but take out 2 minutes before it’s done. RESERVE 2 cups of starchy pasta water.
Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add freshly ground pepper and toast until fragrant, swirling pan, for about 1 minute.
Add 1 cup of the reserved pasta water and the remaining 2 tablespoons of butter to the skillet and bring to a simmer.
Reduce heat to low and add pasta to the skillet. Sprinkle in some of the shredded Pecorino romano cheese, stirring and tossing the mixture together with tongs, until a smooth sauce forms. Repeat adding cheese and stirring it into the sauce until you’ve added all of the cheese. Add more reserved pasta water during this process if the mixture seems dry. It should have a shiny sauce-like look to it.
Serve with additional shredded cheese and black pepper to taste.

Notes

There are a few things you can do to ensure your cacio e pepe doesn’t end up clumpy:

Turn down heat – If the pasta water mixture is TOO hot, it can cause the cheese to seize.
Shred your own cheese – Using a microplane zester is recommended as it will create very fine shredded cheese. This is also why you have to grate it yourself. Pre-grated cheese is much too large.
Don’t add all the cheese at the same time – Sprinkle in the cheese to pasta mixture and mix in until combined before adding another handful.
Keep mixing – Toss pasta and cheese sauce mixture until it’s smooth.

Need more dinner inspiration? I’ve got everything you need for easy weeknight dinners right here.