Quick Creamy Cacio e Pepe Pasta Recipe 15-Minute Easy Dinner Idea
A quick and easy creamy twist on the classic Roman cacio e pepe pasta, ready in just 15 minutes with simple pantry ingredients and a silky, peppery sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 8 ounces (225 grams) spaghetti
- 2 tablespoons (28 grams) unsalted butter
- ½ cup (120 ml) heavy cream
- ¾ cup (75 grams) finely grated Pecorino Romano cheese
- ½ cup (50 grams) finely grated Parmesan cheese
- 2 teaspoons freshly cracked black pepper (adjust to taste)
- Salt (for pasta water and seasoning)
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add 8 ounces (225 grams) of spaghetti and cook according to package instructions until al dente, about 8-9 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
- While the pasta cooks, melt 2 tablespoons (28 grams) unsalted butter in a large skillet over medium heat. Once melted and slightly bubbling, add 2 teaspoons of freshly cracked black pepper. Toast the pepper for about 1 minute until fragrant.
- Pour in ½ cup (120 ml) heavy cream and stir to combine with the butter and pepper. Let it simmer gently for 2-3 minutes until slightly thickened, stirring occasionally. Keep the heat low to avoid curdling.
- Add the drained spaghetti to the skillet and toss to coat. Gradually sprinkle in ¾ cup (75 grams) finely grated Pecorino Romano and ½ cup (50 grams) Parmesan cheese, tossing continuously.
- Slowly add reserved pasta water a few tablespoons at a time to achieve a silky, creamy consistency that clings to the noodles.
- Taste and add salt if needed. Add more black pepper if desired.
- Serve immediately, optionally garnished with extra Pecorino and cracked black pepper or fresh parsley.
Notes
Gradually add cheese with pasta water to prevent clumping and create a smooth sauce. Keep heat medium-low when combining cream and cheese to avoid curdling. Use freshly cracked black pepper and freshly grated cheese for best flavor and texture. If sauce thickens too much, add more pasta water to loosen.
Nutrition
- Serving Size: 1 serving (about hal
- Calories: 575
- Sugar: 2
- Sodium: 600
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 55
- Fiber: 3
- Protein: 22
Keywords: cacio e pepe, creamy pasta, quick dinner, easy pasta recipe, Italian pasta, pecorino romano, parmesan, black pepper pasta