This rich, creamy joanna gaines cacio e pepe is made with spaghetti, cracked black pepper, and Pecorino Romano, and ready in 25 minutes. The magic happens when the starchy pasta water melds with the grated cheeses, creating a glossy, luxurious sauce without heavy cream. I love how simple yet incredibly satisfying this dish turns out every time.
Why This Classic Works
I used to think I needed heavy cream to make a decent cheese sauce at home. The biggest surprise for me was learning that the starchy pasta cooking water is actually the secret binding ingredient.
Skipping the cream lets the sharp bite of the Pecorino Romano and the heat of the freshly cracked pepper truly shine. I learned the hard way that finely grating the cheese yourself is non-negotiable for a smooth finish.
Joanna Gaines Cacio E Pepe Ingredients
- 1 pound dry spaghetti
- 2 tablespoons unsalted butter
- 2 teaspoons freshly cracked black pepper
- 1 1/2 cups finely grated Pecorino Romano cheese
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoon kosher salt (for pasta water)
How To Make Joanna Gaines Cacio E Pepe
- Boil The Pasta: Bring a large pot of salted water to a boil, then cook the spaghetti until al dente, reserving 1 cup of pasta water before draining.
- Toast The Pepper: Melt the butter in a large skillet over medium heat, add the cracked black pepper, and toast for 1 minute until fragrant.
- Create The Sauce Base: Pour half a cup of the reserved pasta water into the skillet with the pepper, bringing it to a gentle simmer.
- Coat The Pasta: Add the drained spaghetti to the skillet, tossing well using tongs to coat the noodles completely in the pepper liquid.
- Melt The Cheese: Remove the pan from the heat, sprinkle in the Pecorino and Parmesan, and toss vigorously while adding splashes of remaining pasta water until a creamy sauce forms.
Recipe Tips
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that will make your sauce clumpy and gritty.
- Save extra pasta water: Always scoop out more water than you think you need, as it helps thin out the sauce if it gets too thick.
- Remove from heat: Adding cheese over direct heat causes the proteins to separate, leaving you with a stringy mess instead of a smooth emulsion.
What To Serve With Cacio e Pepe
A crisp arugula salad with a bright lemon vinaigrette balances the richness of the cheese perfectly. You can also pair it with garlic bread or a simple piece of grilled chicken for added protein.
How To Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to bring the creamy sauce back to life, though it won’t be quite as glossy as day one. Do not freeze this dish.
FAQs
Can I use a different type of pasta?
Yes, bucatini or tonnarelli are traditional and work beautifully to hold the thick sauce.
Why did my cheese clump together?
This usually happens if the pan was too hot when the cheese was added or if the cheese wasn’t grated finely enough.
Can I substitute the Pecorino Romano?
You can use all Parmesan if needed, but Pecorino offers the traditional sharp, salty bite this dish is known for.
Nutrition
- Calories: 450
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 650mg
- Total Carbohydrate: 55g
- Protein: 18g
Try More Recipes:
- Joanna Gaines Cauliflower Couscous Recipe
- Joanna Gaines Hush Puppy Recipe
- Joanna Gaines Chicken Pot Pie Recipe
joanna gaines cacio e pepe
4
servings10
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minutes25
minutesjoanna gaines cacio e pepe features rich, creamy textures using simple spaghetti, sharp Pecorino Romano, and toasted black pepper. Ready in just 25 minutes, this foolproof method yields a glossy sauce without heavy cream, making it a reliable dinner for busy weeknights.
Ingredients
1 pound dry spaghetti
2 tablespoons unsalted butter
2 teaspoons freshly cracked black pepper
1 1/2 cups finely grated Pecorino Romano cheese
1/2 cup finely grated Parmesan cheese
1 tablespoon kosher salt (for pasta water)
Directions
- 1. Boil The Pasta: Bring a large pot of salted water to a boil, then cook the spaghetti until al dente, reserving 1 cup of pasta water before draining.
- 2. Toast The Pepper: Melt the butter in a large skillet over medium heat, add the cracked black pepper, and toast for 1 minute until fragrant.
- 3. Create The Sauce Base: Pour half a cup of the reserved pasta water into the skillet with the pepper, bringing it to a gentle simmer.
- 4. Coat The Pasta: Add the drained spaghetti to the skillet, tossing well using tongs to coat the noodles completely in the pepper liquid.
- 5. Melt The Cheese: Remove the pan from the heat, sprinkle in the Pecorino and Parmesan, and toss vigorously while adding splashes of remaining pasta water until a creamy sauce forms.
