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Creamy Giada De Laurentiis Cacio E Pepe Pasta Recipe Easy and Perfect

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A creamy twist on the classic Italian cacio e pepe pasta featuring Pecorino Romano cheese, freshly cracked black pepper, and a silky sauce that clings perfectly to spaghetti.

Ingredients

Scale
  • 12 ounces (340 grams) dried spaghetti
  • 1 to 1 ½ cups (90–115 grams) finely grated Pecorino Romano cheese
  • 2 to 3 teaspoons freshly cracked black pepper, coarsely ground
  • Salt for pasta water (kosher or sea salt recommended)
  • 2 tablespoons unsalted butter, softened (optional but recommended)
  • 1 tablespoon olive oil
  • 1 to 1 ½ cups (240–360 ml) reserved pasta water

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of spaghetti and cook until just shy of al dente—about 8 minutes. Reserve 1 ½ cups (360 ml) of the pasta cooking water, then drain the rest.
  2. While pasta cooks, heat a large skillet over medium heat. Add 2 to 3 teaspoons of coarsely cracked black pepper and toast for about 1 minute until fragrant.
  3. Stir in 2 tablespoons of unsalted butter and 1 tablespoon of olive oil to the toasted pepper. Let the butter melt gently, combining with the pepper to create a flavorful base.
  4. Add the drained pasta to the skillet. Toss to coat every strand with the peppery butter. Slowly add about ¾ cup (180 ml) of the reserved pasta water while stirring vigorously.
  5. Remove the pan from heat. Gradually sprinkle in 1 to 1 ½ cups (90-115 grams) of finely grated Pecorino Romano, stirring constantly and adding more pasta water as needed until the sauce is glossy and creamy.
  6. If the sauce feels dry or clumpy, add a splash more pasta water. Taste and adjust salt carefully.
  7. Serve immediately with a fresh crack of black pepper on top. Optionally, add a small pat of butter or a drizzle of olive oil for extra silkiness.

Notes

Use finely grated Pecorino Romano cheese to avoid clumping. Add pasta water gradually while stirring off the heat to create a silky sauce. Toast the black pepper to enhance its aroma. Avoid overheating after adding cheese to prevent grainy sauce.

Nutrition

Keywords: cacio e pepe, creamy pasta, Giada De Laurentiis, Pecorino Romano, black pepper pasta, easy Italian recipe, comfort food

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