Joanna Gaines Cacio E Pepe

Joanna Gaines’ Cacio E Pepe from magnolia table cookbook is Really the Best Italian Cacio E Pepe Recipe Ever. This simple Cacio E Pepe is made with bucatini pasta combined with a creamy sauce, which is made of unsalted butter, freshly cracked black pepper, Parmesan, and Pecorino Romano cheese. But in this delicious recipe, Joanna Gaines adds a touch of grilled chicken breast meat, which makes the traditional Cacio E Pepe even more delicious.

Cacio E Pepe Ingredients

• 8 ounces of bucatini pasta
• 3 tablespoons of unsalted butter
• 1¼ teaspoons of freshly cracked black pepper, extra for garnish
• 3 ounces of grated Parmesan cheese (about ¾ cup), extra for garnish
• 3 ounces of shredded pecorino cheese (about ¾ cup), extra for garnish
• 4 boneless, skinless chicken breasts (about 6 ounces each), grilled and cut into 1-inch slices

How To Make Cacio E Pepe

1. Boil the Pasta: Fill a pot with water, bring to a boil, and add salt. Cook bucatini as per package instructions.
2. Prepare the Sauce: In a skillet, melt 2 tablespoons of butter and add 1¼ teaspoons of black pepper. Add 1 cup of saved pasta water.
3. Combine Pasta and Sauce: Use tongs to move the cooked bucatini to the skillet with the sauce.
4. Cheese Time: Sprinkle-grated Parmesan and shredded pecorino over the pasta. Don’t stir yet.
5. Add Chicken: Place grilled chicken slices on top of the pasta.
6. Stir It All: Mix everything together after the cheese has melted.
7. Garnish and Serve: Add more pepper and cheese if you like, then serve.

What To Serve With Cacio E Pepe 

This Italian Cacio E Pepe goes well with garlic bread, a simple green salad, and steamed vegetables. You can also serve it as a main course with a side of roasted asparagus or sautéed spinach.

What Meat Pairs With Cacio E Pepe 

In this Joanna Gaines Cacio E Pepe recipe, she uses chicken meat, which is a perfect choice that goes well with Cacio E Pepe. However, you can use other meats such as shrimp, turkey, or even crab.

How To Store Cacio E Pepe

• In The Fridge: Cooked Cacio E Pepe can last in the fridge for about 3 to 4 days. Simply store it in an airtight container. 
• In The Freezer: Cacio E Pepe can be frozen for about 1 month; just make sure to use a freezer-safe container and allow it to thaw in the fridge overnight.

How To Reheat Cacio E Pepe 

Reheat leftover Cacio E Pepe in the microwave for about 1 to 2 minutes, stirring halfway through to ensure even heating.

How To Stop Cacio E Pepe From Clumping

To prevent your Cacio E Pepe from turning into a clumpy mess, use freshly grated cheese. Freshly grated cheese melts more smoothly into the sauce, reducing the likelihood of clumps.

What Is The Best Cheese To Use In Cacio E Pepe

The best cheese to use in Cacio E Pepe is a combination of high-quality Parmesan and Pecorino Romano. 

What Pasta Goes With Cacio E Pepe

Bucatini pasta is the best choice; however, you can also use spaghetti, linguine, or fettuccine as alternatives. These options work well with the creamy, cheesy sauce.

Cacio E Pepe Pronounced: The itlian dish is pronounced as “KAH-chee-oh eh PEH-peh,” which means “cheese and pepper” in Italian.

Try More Recipes:

• Joanna Gaines Bow Tie Pasta
• Joanna Gaines Chicken Noodle Soup
• Jamie Oliver Cacio E Pepe
• Italian Wedding Soup
• Italian Fish Stew