Creamy Cacio E Pepe (Fettuccine with Cream and Pepper)
25 min
|
easy
Recipe by Eunice
Introduction
This is the silky, peppery bowl you crave: a Roman cacio e pepe done the cozy way with cream, butter, and a kiss of garlic, so the sauce hugs every strand of fettuccine.
Think halfway between classic cacio e pepe and your favorite Alfredo, perfect for weeknights or a low-effort date night, with Pecorino and Parmesan, plenty of freshly cracked black pepper, and a velvety cling from pasta water.
Ingredients (6 servings)
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Ingredients for Fettuccine With Cream and Pepper
- 1 lb fettuccine pasta fettuccine pasta 16 oz
- 1 cup heavy whipping cream heavy cream 8 fl oz
- 1 cup Parmesan cheese, freshly grated Parmesan cheese 2.86 oz
- 1 cup Pecorino Romano cheese, freshly grated Pecorino Romano cheese 2.86 oz
- 1⅓ Tbsp unsalted butter unsalted butter 0.67 oz
- 2 cloves of fresh garlic, minced garlic 0.18 head (for fresh garlic)
- 1⅓ tsp black pepper, freshly ground black peppercorns (for black pepper)
- salt (to taste) salt
- 1 cup reserved pasta water pasta water reserved
How to Make Creamy Cacio E Pepe (Fettuccine with Cream and Pepper)
-
Grate and prep the cheeses
Finely grate the Parmesan and Pecorino into a fluffy pile and toss them together so they melt evenly without clumping.
-
Toast pepper and bloom garlic
Melt the butter in a large wide skillet over low heat, add the black pepper and garlic, and gently toast until fragrant, about 60 seconds, without browning the garlic.
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Warm the cream base
Pour in the heavy cream and bring it to a gentle simmer over medium-low heat for 2 to 3 minutes until slightly thickened, then keep it on the lowest heat so it does not reduce too much.
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Cook the pasta in properly salted water
Boil the fettuccine in a large pot of well-salted water until just shy of al dente and reserve at least 1 cup of the starchy pasta water before draining.
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Marry pasta to the cream
Transfer the drained fettuccine to the skillet with the warm cream, add a big splash of pasta water, and toss vigorously over low heat until the sauce looks glossy and starts clinging.
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Emulsify with cheese off the heat
Turn off the heat and sprinkle in the cheese mixture in 3 to 4 additions, tossing constantly and adding more pasta water as needed to keep the sauce fluid and creamy rather than stringy.
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Season with intention
Taste and adjust with salt only if needed since the cheeses are salty, then finish with a final grind of pepper for aroma and a touch of bite.
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Serve hot and glossy
Plate immediately while the sauce is at peak silkiness and top with a light rain of extra Parmesan if you like.
Substitutions
- Pecorino Romano -> Grana Padano
- Grana Padano melts smoothly and brings a gentler, nutty salinity, giving you a rounder, less sharp finish while keeping the sauce silky.
- Heavy cream -> Creme fraiche
- Creme fraiche adds tang and body without breaking, creating a slightly brighter sauce that still feels lush and stable.
- Fettuccine -> Gluten-free fettuccine
- A quality gluten-free fettuccine holds up well and, with starchy pasta water, builds the same glossy emulsion so the texture stays satisfying.
Tips
- Grate cheese ultra-fine
- Dusty-fine shreds melt faster and smoother, which prevents clumps and gives you that restaurant-level silk.
- Control the heat like a pro
- Add cheese off the heat and keep things warm, not hot, since high heat causes the proteins to seize and the fat to split.
- Use pasta water in small waves
- Add a splash, toss, and assess, because gradual hydration lets the starch create a tight, glossy emulsion instead of a thin, leaky sauce.
- Crack your pepper fresh and medium-coarse
- Freshly cracked pepper blooms aromatics and gives gentle pops of heat that pre-ground pepper simply cannot deliver.
- Skillet choice matters
- A wide skillet with sloped sides gives you room to toss and emulsify efficiently, which means faster, creamier results.
- Hold back on salt until the end
- Between the cheeses and salted pasta water you may not need much, so season after the cheese goes in to avoid oversalting.
Nutrition Facts *
| Energy | 956 | kcal |
|---|---|---|
| Protein | 32 | g |
| Total Fat | 49 | g |
| Carbohydrates | 87 | g |
| Dietary Fiber | 5 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my sauce turn clumpy or stringy?
- The heat was too high or the cheese was not finely grated, so take the pan off heat before adding cheese and whisk in pasta water until the sauce loosens and turns glossy.
- My sauce looks thin, how do I fix it?
- Toss over low heat and add a little more cheese while dribbling in small splashes of pasta water until it tightens and coats the pasta evenly.
- Can I make this without cream for a more classic cacio e pepe?
- Yes, use only pasta water, butter, pepper, and cheese, then emulsify off heat with vigorous tossing and gradual water additions until creamy.
- How do I reheat leftovers without breaking the sauce?
- Add a splash of water or cream and warm gently over low heat while tossing constantly, or microwave in short bursts with stirring between each.
- Is pre-grated cheese okay?
- It often contains anti-caking agents that resist melting, so grate your own for a smooth sauce or be ready to add more pasta water and whisk hard.
- How peppery should it be?
- You want a pronounced pepper bite that is aromatic rather than harsh, so use freshly cracked pepper and adjust at the end to your taste.
Serving Suggestions
A shower of lemon zest and a handful of toasted breadcrumbs adds brightness and crunch, while a drizzle of good olive oil gives the sauce a glossy, savory finish.
Pair it with a crisp Italian white like Frascati or a pepper-friendly Chianti, and if you want protein, top with black-pepper grilled shrimp to echo the spice without stealing the spotlight.
More pairings:
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