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    Linguine with Cacio e Pepe

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    Pixicook editorial team

    A classic Italian pasta dish combining linguine with a simple yet elegant cheese and pepper sauce.

    Ingredients for Linguine with Cacio e Pepe

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Kosher Salt

    tablespoons

    Substitute chevron-down

    Black Pepper, Coarsely Ground

    cups

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Linguine, Dry

    0 lb

    Substitute chevron-down

    Parmigiano-Reggiano, Freshly Grated

    cups

    Substitute chevron-down

    Pecorino Romano, Freshly Grated

    cups

    Substitute chevron-down

    How to Make Linguine with Cacio e Pepe

    1. Boil Pasta Water

    Begin by bringing a large pot of water to a boil, seasoned generously with 3 tablespoons of kosher salt.

    2. Toast Black Pepper

    In the same pot you'll use for the sauce, add ¼ cup of coarsely ground black pepper and toast it for about 20 seconds until it becomes fragrant. This step releases the pepper’s essential oils, creating a warm and aromatic base.

    3. Combine Oil and Butter

    Next, add the olive oil and butter to the pot with the pepper. Allow the 6 tablespoons each of extra virgin olive oil and unsalted butter to melt together.

    4. Cook Linguine

    As the butter melts, cook the linguine in the pot of boiling water until it’s just al dente. Once the pasta reaches the perfect al dente texture, drain it using a colander and remember to reserve ¼ cup of the pasta water.

    5. Emulsify Sauce

    Quickly combine the reserved pasta water with the oil and butter mixture. This will help emulsify the sauce, making it silky and smooth.

    6. Combine Pasta and Sauce

    Now, add the cooked linguine to the pot, tossing it in the sauce until it's well coated. The pasta should absorb the flavors, creating a harmonious blend of peppery and buttery notes.

    7. Add Cheese

    For the final touch, add ¼ cup each of freshly grated Parmigiano-Reggiano and Pecorino Romano to the pot. Toss everything together off the heat, allowing the cheeses to melt slowly into a smooth, creamy sauce that clings perfectly to the pasta.

    Pitfalls and tips

    Pasta Cooking Water

    Use minimal water to increase starch concentration and save a generous amount for the sauce.

    Choose the Right Cheese

    Use high-quality Pecorino Romano cheese, grating it yourself to avoid anti-caking agents.

    Emulsification Technique

    Stir vigorously while adding cheese and pasta water incrementally to create a smooth emulsion.

    Freshly Ground Pepper

    Grind or crush peppercorns freshly, toasting them lightly to enhance flavor.

    Grate Finely

    Use a microplane or the smallest setting on a box grater for the finest, smoothest melt.


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