Easy Burrata Cacio e Pepe
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Easy Burrata Cacio e Pepe
This Burrata Cacio e Pepe is an outrageously creamy take on a Roman classic, where the sharp bite of pepper and Pecorino meets the luxurious richness of burrata cheese. It transforms simple pantry staples into a decadent, restaurant-quality meal in just 35 minutes. It’s the perfect elegant pasta for a special date night or whenever you want to treat yourself to something truly spectacular.
I first fell for this dish during a trip to Rome, but it was a chance encounter at a small trattoria in the countryside that truly changed my perspective on Cacio e Pepe with Burrata. The chef there served it as a midnight snack, and the way the warm, peppery pasta gently melted the cool, creamy burrata center was pure magic. Now, I love making this for intimate dinners, and it pairs beautifully with a simple arugula salad and a side of cheesy garlic bliss bread for soaking up every last bit of sauce. It’s a reminder that the most memorable meals are often the simplest ones, crafted with care and a touch of indulgence.
What Makes This Pasta Special
- Restaurant-Quality at Home: Achieve a luxuriously creamy sauce and dramatic presentation without any complicated techniques.
- Incredibly Quick: From stovetop to table in under 30 minutes for a fast yet impressive weeknight meal.
- Textural Heaven: Enjoy the perfect contrast between al dente pasta, sharp cheese, and molten burrata.
- Minimal Ingredients: This recipe relies on just a handful of high-quality components for maximum flavor impact.
Everything for Perfect Burrata Cacio e Pepe
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Spaghetti or Bucatini: Bucatini’s hollow center is fantastic for holding onto the creamy sauce.
- Freshly Cracked Black Peppercorns: Toasting them unlocks a deep, aromatic spice that is the soul of the dish.
- Pecorino Romano Cheese: This salty, sharp sheep’s milk cheese is traditional and non-negotiable for authentic flavor.
- Parmigiano-Reggiano Cheese: Adds a nutty complexity that beautifully balances the Pecorino.
- Unsalted Butter: Creates a rich base for the peppercorns and helps create a silky emulsion.
- Burrata Cheese: Using room-temperature burrata is crucial for that perfect, creamy flow over the hot pasta.
Burrata Cacio e Pepe
Indulge in luxurious Burrata Cacio e Pepe pasta. Creamy burrata melts over perfectly sauced pasta with imported pecorino and black pepper in just 35 minutes.
Equipment
- large pot
- skillet or Dutch oven
- tongs
- measuring cups
- measuring spoons
- grater
- cutting board
- knife
Ingredients
- 1 pound spaghetti or bucatini
- 1 tablespoon whole black peppercorns freshly cracked
- 1 cup finely grated Pecorino Romano cheese
- 1/2 cup finely grated Parmigiano-Reggiano cheese
- 2 tablespoons unsalted butter
- 2 balls burrata cheese 4 ounce each, at room temperature
- Kosher salt for pasta water
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat. Add the 1 pound of spaghetti or bucatini and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 2 cups of the starchy pasta cooking water.
- While the pasta cooks, heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the 1 tablespoon of freshly cracked black peppercorns and toast for 1 to 2 minutes, stirring occasionally, until they are fragrant and slightly smoking.
- Reduce the heat to low, then add the 2 tablespoons of unsalted butter to the skillet with the toasted peppercorns. Stir until the butter is melted and slightly browned, about 1 minute, ensuring the peppercorns are well incorporated.
- Using tongs, transfer the al dente pasta directly from the pot to the skillet with the butter and pepper. Do not drain all the water off the pasta; the small amount of clingy water helps start the sauce. Add 1/4 cup of the reserved pasta water to the skillet.
- Working quickly, add the finely grated Pecorino Romano cheese and Parmigiano-Reggiano cheese to the pasta in the skillet. Continuously toss and stir the pasta vigorously using tongs, gradually adding more reserved pasta water, a tablespoon at a time, until a creamy, emulsified sauce forms that coats every strand of pasta. The sauce should be glossy and cling to the pasta, not be watery or clumpy. You may not use all 2 cups of reserved water.
- Divide the Cacio e Pepe among two serving bowls. Gently place one (4-ounce) ball of room temperature burrata cheese on top of each serving.
- Pierce the burrata with a fork or knife, allowing the creamy interior to spill out over the hot pasta. Garnish with a sprinkle of additional freshly cracked black pepper and a bit more finely grated Pecorino Romano cheese, if desired. Serve immediately.
Notes
Pierce the burrata to let the creamy interior spill out over the hot pasta. Serve immediately.
Make This Burrata Cacio e Pepe Your Own
- Add Protein: Top with grilled shrimp or shredded rotisserie chicken for a more substantial meal.
- Extra Veggie Boost: Sauté some fresh spinach or baby arugula with the peppercorns until just wilted.
- Spicy Kick: Add a pinch of red pepper flakes with the black pepper for a subtle heat.
My Pro Tips for Perfect Results
- Grate Your Own Cheese: Pre-grated cheese contains anti-caking agents that can prevent a smooth, emulsified sauce.
- Reserve Pasta Water: The starchy water is liquid gold for creating a creamy, non-clumpy sauce that clings to the pasta.
- Toast the Pepper: Don’t skip toasting the peppercorns; it transforms their flavor from sharp to wonderfully aromatic.
- Room Temperature Burrata: Let the burrata sit out for 30 minutes so its center pours out luxuriously over the hot pasta. For another creamy favorite, try my creamy mac and cheese.
How to Store and Reheat Leftovers
- Store: Place any leftover pasta and burrata separately in airtight containers in the refrigerator for up to 2 days. The sauce may thicken.
- Freeze: Freezing is not recommended as the creamy sauce may separate and the burrata’s texture will suffer.
- Reheat: Gently reheat the pasta in a skillet over low heat with a splash of water or milk, stirring frequently until warm.
- Make-Ahead Tip: You can grate the cheeses ahead of time, but assemble the dish just before serving for the best texture.
Frequently Asked Questions
What is the difference between cacio e pepe and Alfredo?
Cacio e Pepe is a Roman pasta dish made with just black pepper, Pecorino Romano cheese, and pasta water, creating a light, sharp sauce. Alfredo sauce is much richer, typically made with butter, heavy cream, and Parmesan cheese. This Burrata Cacio e Pepe is a luxurious hybrid, keeping the peppery sharpness but adding the decadent creaminess of burrata.
Can I use mozzarella instead of burrata?
You can use fresh mozzarella, but the result will be different. Burrata has a thin mozzarella shell and a incredibly creamy, rich center that spills out. Fresh mozzarella will melt evenly but won’t provide the same dramatic, liquid creaminess that makes this dish so special.
Why did my cacio e pepe sauce become clumpy?
A clumpy sauce usually happens if the cheese is added to heat that is too high, causing it to seize. The key is to remove the skillet from the heat and add the cheese gradually while tossing vigorously with the starchy pasta water, which helps create a smooth emulsion.
Can I make this dish gluten-free?
Absolutely. Simply use your favorite gluten-free pasta. Just ensure it’s a shape that holds sauce well, like spaghetti or rigatoni, and be sure to reserve the starchy cooking water, as it’s still essential for creating the creamy sauce.
More Decadent Pasta Recipes to Try
- Creamy Garlic Pasta
- Spinach Manicotti
- Traditional Italian Meatballs in Tomato Sauce
- Chicken Parmesan
Why This Burrata Cacio e Pepe Will Impress
With its perfect balance of sharp, peppery cheese and indulgent, creamy burrata, this pasta is a guaranteed showstopper. It proves that a few quality ingredients, treated with care, can create a meal that feels both comforting and luxurious. I hope you find as much joy in making and sharing this Burrata Cacio e Pepe as I do.
