Cacio e Pepe Mac & Cheese
Cacio e Pepe Mac & Cheese
Ingredients
- 1 pound pasta
- 3 tablespoons butter
- 1 tablespoon black peppercorns
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 cup shredded mozzarella
- 1/2 cup pecorino romano
- 1/4 cup Parmesan cheese
- 1 teaspoon salt, to taste
Instructions
- 1
Cook the pasta according to package directions in a large pot of salted water. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
In a large saucepan or Dutch oven, melt the 3 tablespoons of butter over medium heat. Once melted, add the 1 tablespoon of black peppercorns and toast them for 1 to 2 minutes, stirring occasionally, until fragrant.
⏱️ 3 min
- 3
Pour in the 1/2 cup of reserved pasta water into the saucepan with the butter and peppercorns. Bring the mixture to a gentle simmer.
⏱️ 2 min
- 4
Add the 1 cup of heavy cream and the 4 ounces of cream cheese to the saucepan. Whisk the mixture continuously until the cream cheese is completely melted and the sauce is smooth.
⏱️ 3 min
- 5
Reduce the heat to low. Gradually add the cheeses: 1 cup of shredded mozzarella, 1/2 cup of pecorino romano, and 1/4 cup of Parmesan cheese. Add the cheeses a handful at a time, stirring constantly to prevent clumping.
⏱️ 5 min
- 6
Continue to stir constantly until all the cheese is melted and the sauce is smooth and creamy. Taste and add salt as needed.
⏱️ 2 min
- 7
Add the cooked pasta to the cheese sauce and stir well to combine, ensuring all the pasta is thoroughly coated with the sauce.
⏱️ 2 min
- 8
Serve the Cacio e Pepe Mac & Cheese immediately while hot and creamy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe Mac & Cheese
- 1 pound pasta
- 3 tablespoons butter
- 1 tablespoon black peppercorns
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 cup shredded mozzarella
- 1/2 cup pecorino romano
- 1/4 cup Parmesan cheese
- 1 teaspoon salt, to taste
Instructions
- 1
Cook the pasta according to package directions in a large pot of salted water. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
In a large saucepan or Dutch oven, melt the 3 tablespoons of butter over medium heat. Once melted, add the 1 tablespoon of black peppercorns and toast them for 1 to 2 minutes, stirring occasionally, until fragrant.
⏱️ 3 min - 3
Pour in the 1/2 cup of reserved pasta water into the saucepan with the butter and peppercorns. Bring the mixture to a gentle simmer.
⏱️ 2 min - 4
Add the 1 cup of heavy cream and the 4 ounces of cream cheese to the saucepan. Whisk the mixture continuously until the cream cheese is completely melted and the sauce is smooth.
⏱️ 3 min - 5
Reduce the heat to low. Gradually add the cheeses: 1 cup of shredded mozzarella, 1/2 cup of pecorino romano, and 1/4 cup of Parmesan cheese. Add the cheeses a handful at a time, stirring constantly to prevent clumping.
⏱️ 5 min - 6
Continue to stir constantly until all the cheese is melted and the sauce is smooth and creamy. Taste and add salt as needed.
⏱️ 2 min - 7
Add the cooked pasta to the cheese sauce and stir well to combine, ensuring all the pasta is thoroughly coated with the sauce.
⏱️ 2 min - 8
Serve the Cacio e Pepe Mac & Cheese immediately while hot and creamy.
⏱️ 1 min