Creamy Cacio e Pepe Ditalini Pasta (One Pan)

Stop what you’re doing and make this one pan Creamy Cacio e Pepe Ditalini Pasta recipe. It’s a fun twist on the viral ditalini pasta recipe that has been floating around the internet.

The tender ditalini pasta is coated in a cheesy peppery sauce. While not traditional, this recipe tastes so good.

If you love easy pasta recipes, try my Cheesy Pea Ditalini Pasta or my Marry me Ditalini with Sausage Pasta.

Recipe Ingredients

• Oil – This recipe calls for olive oil. Option to use avocado oil instead.
• Pepper – This recipe calls for cracked black pepper.
• Pasta – This recipe calls for ditalini pasta. You’ll need 8 ounces of dry pasta.
• Broth – You’ll need regular chicken broth for this recipe. Option to use low sodium if you want to reduce the salt level.
• Heavy Cream – This recipe calls for heavy cream, but you can use half and half if you prefer. However, I recommend using the heavy cream.
• Butter – You’ll need two tablespoons of butter for this recipe.
• Cheese – You’ll need freshly grated parmesan cheese for this recipe. Freshly grated cheese melts better than store-bought grated parmesan cheese.

Traditional Cacio e Pepe vs. My One Pan Creamy Cacio e Pepe

Cacio e pepe is a simple Italian pasta recipe. The term cacio e pepe literally translates to “cheese and pepper”. Traditionally, this pasta dish is made using finely grated Pecorino Romano cheese, ground black pepper, al dente pasta, and pasta water. That’s it!

However, since we are only using one pan, I needed to make some tweaks. For starters, I use fats like olive oil and butter. I let the cracked black pepper bloom in a pan with a touch of olive oil. This releases the flavor and fragrance from the pepper.

I also add cold butter to my sauce at the end of the cooking process. This promotes a silky-smooth texture and adds flavor to the sauce.

Additionally, I deglaze the pan with chicken broth and use the broth to cook the pasta. The heavy cream adds body to the recipe. While delicious, the use of these ingredients is not traditional.

Lastly, I use freshly grated parmesan cheese versus Pecorino Romano cheese. I find it hard to find high-quality pecorino Romano locally, so I opt for freshly grated parmesan cheese instead.

Expert Tips for This Recipe

• Use regular chicken broth versus low sodium. This will add flavor to the sauce. Low sodium broth will not give the same level or depth of flavor.
• If your pasta isn’t al dente yet and the broth is drying up, add a splash more broth. You can also add a splash of broth if the sauce gets too thick.
• Use high-quality parmesan cheese. Freshly grated parmesan cheese will melt more easily and tastes fresher than pre-grated parmesan cheese.

How to Make

Step 1: Heat a sauté pan over medium high heat. Add the olive oil. Once hot, add the cracked black pepper. Bloom the pepper in the pan until it’s fragrant. Roughly 20-30 seconds.

Step 2: Next, add the ditalini pasta. Sauté for 30-60 seconds.

Storage

Store any leftovers in an airtight container in the refrigerator for three or four days. Reheat leftovers in a pan on the stovetop or in a microwave safe dish in the microwave. Either way, add a touch of broth to help reconstitute the sauce.

Frequently Asked Questions

Other Pasta Recipes to Consider Trying

• Peach Caprese Pasta Salad
• Linguini with Crab
• Shrimp Pasta with Roasted Red Pepper Sauce
• Chicken Enchilada Pasta
• Creamy Baked Pesto Pasta with Chicken Meatballs