Orzo cacio e pepe is a beloved and delicious Italian comfort dish that is so easy to make at home. It's a perfect meatless Monday recipe!
There's nothing better than a delicious and hearty pasta recipe, but sometimes we just need a simple 3 ingredient dinner to make that the whole family will love!
There are lots of cacio e pepe recipes out there, but the classic Italian recipe only has 3 simple ingredients and ready in under 30 minutes. It's perfect to serve with Italian sauteed eggplant or as a side dish to Instant Pot turkey tenderloin.
What is Cacio e Pepe?
Cacio e pepe is a classic Italian pasta dish that translates to "cheese and pepper". It's a simple and flavorful recipe consisting of only a few key ingredients: pasta, Pecorino Romano cheese, and black pepper.
The pasta (in this case, the orzo pasta) is cooked until al dente, and then it's tossed with a mixture of grated Pecorino Romano cheese and freshly ground black pepper. The heat from the just-cooked pasta melts the cheese, creating a creamy and indulgent sauce.
Ingredients to Gather
You only need a few simple ingredients to make this delicious recipe!
- Orzo. Orzo is a small pasta that is similar in shape to rice, but it is actually a pasta.
- Pecorino Romano. It's best to buy a big chunk of Pecorino Romano from the grocery store and grate it at home. This helps the cheese melt quickly and more evenly.
- Black pepper. Fresh ground pepper is best. You want the pieces of black pepper in the pasta. Pre-ground black pepper is too small and won't give you the spice that fresh ground pepper does.
Substitutions and Variations
- Use another pasta! Orzo makes this pasta dish a similar consistency to a crab risotto, but you can use your favorite pasta shape in this recipe.
- Change the cheese! While pecorino romano is classic in this recipe, you can change it out for a hard cheese such as Parmigiana Reggiano.
- Add veggies! I love adding veggies to all my recipes, but you can stir in fresh spinach, chopped up asparagus, diced zucchini, or even sliced mushrooms too.
- Add protein! This is a meatless Monday recipe, but you can add diced chicken breast, ground turkey, or even sliced steak on top of the orzo.
How To Make Orzo Cacio e Pepe
Step 1: Bring a large pot of water to a boil. While the water heats up, grate the chunk of Pecorino Romano with a cheese grater. Set that aside.
Step 2: In a large nonstick skillet, add the freshly ground pepper and heat over medium heat for 1-2 minutes or just until you can start to smell the black pepper.
Step 3: Add 1 tablespoon of salt to the boiling water and add the orzo. Cook according to package instructions.
Step 4: Reserve 1 cup of pasta water. Drain the orzo and add it to the skillet with the black pepper. Add the cheese to the pan too. Mix well. Pour ½ cup of the reserved pasta water into the orzo and mix until creamy. If the orzo is still not creamy enough for your taste, add some more pasta water. Serve immediately.
Storage Instructions
If you have leftovers, store the orzo cacio e pepe in an airtight container and refrigerate it for up to 4 days.
When reheating, reheat the pasta on the stovetop or in the microwave. If the dish appears dry after refrigeration, add a splash of water or broth to restore some moisture.
Sprinkle some more Pecorino Romano on top of the pasta once it is reheated as well as some more freshly ground black pepper.
While most pasta dishes can be frozen, cacio e pepe may not freeze as well as some other pasta dishes. The texture of the cheese will change upon thawing and reheating. If you decide to freeze it, use an airtight container and enjoy it within a few weeks of freezing the pasta.
Recipe FAQs
Make sure to stir the pasta frequently when adding all the ingredients together and also don't be afraid to add more pasta water to the pan. The pasta water will smooth out the sauce and reduce clumping.
Yes! Simply use your favorite gluten free orzo or gluten free pasta.
Pecorino Romano is a sheep's milk cheese that has a bit of tang and is very salty. It's similar to parmesan cheese but a little more tangy.
More Pasta Recipes
📖 Recipe
Orzo Cacio e Pepe (Only 3 Ingredients)
Equipment
Ingredients
- 1 lb Orzo
- 3 cups Pecorino Romano Cheese Freshly Grated
- 1 tablespoon Freshly Ground Black Pepper
Instructions
- Bring a large pot of water to a boil. While the water heats up, grate the chunk of Pecorino Romano with a cheese grater. Set that aside.
- In a large nonstick skillet, add the freshly ground pepper and heat over medium heat for 1-2 minutes. Toast the black pepper until you can just start to smell it.
- Add 1 tablespoon of salt to the boiling water and add the orzo. Cook according to package instructions.
- Reserve 1 cup of pasta water. Drain the orzo and add it to the skillet with the black pepper.
- Add the cheese to the pan too. Mix well. Pour ½ cup of the reserved pasta water into the orzo and mix until creamy. If the orzo is still not creamy enough for your taste, add some more pasta water. Serve immediately.
Notes
- Use another pasta! Orzo makes this pasta dish a similar consistency to a crab risotto, but you can use your favorite pasta shape in this recipe.
- Change the cheese! While pecorino romano is classic in this recipe, you can change it out for a hard cheese such as Parmigiana Reggiano.
- Add veggies! I love adding veggies to all my recipes, but you can stir in fresh spinach, chopped up asparagus, diced zucchini, or even sliced mushrooms too.
- Add protein! This is a meatless Monday recipe, but you can add diced chicken breast, ground turkey, or even sliced steak on top of the orzo.
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