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Simple Recipes for Every Day

Creamy Cavatappi Cacio e Pepe

homemade Creamy Cavatappi Cacio e Pepe in a bowl with a fork topped with grated Romano and coarsely cracked pepper
  • Serves: 4
  • Prep Time:  5 min
  • Cook Time:  15 min

Ingredients

  • ¾ pound Delallo cavatappi pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons freshly cracked black pepper, plus more to taste
  • 1 cup finely grated Grana Padano or Parmigiano-Reggiano, plus more for serving
  • 1¼ cup finely grated Pecorino Romano

Method

  1. Bring a large pot of water to a boil over high heat and salt it. Add the pasta and cook, al dente according to the package instructions. Reserve 1 cup of pasta water. Drain.

  2. Meanwhile (preferably about 4 minutes before draining the pasta) heat the olive oil in a large skillet over medium heat. Once the oil is glistening, add the pepper and cook, swirling the pan until fragrant, about 1 minute.

  3. Add ½ cup of the reserved pasta water to the pan and bring to a simmer. Turn off the heat and add the pasta, Grana Padano, and Pecorino Romano. Using tongs or a wooden spoon, stir until combined and the cheese has melted. Add the remaining pasta water, 1 tablespoon at a time, if needed to thin out the sauce.

  4. To serve, sprinkle with more pepper and Grana Padano, if desired.