Bacon Lover’s Cacio e Pepe: A Smoky, Cheesy Twist on a Classic

Hey everyone, Jason Griffith here from Chef Maniac! You know Cacio e Pepe – that deceptively simple, incredibly elegant Roman pasta dish made with just cheese and pepper. It’s a masterpiece of minimalism. But what if we took that perfection and added a layer of smoky, savory goodness that only one ingredient can provide? That’s right, we’re making Bacon Lover’s Cacio e Pepe today! This dish is everything you adore about the classic, elevated with irresistible crispy bacon and its rendered fat.

Why I Love This Recipe

This recipe is a revelation because it takes an already perfect dish and makes it even more phenomenal for those who appreciate a savory twist. I love it because it’s still remarkably simple to prepare, yet the addition of bacon brings a fantastic depth of flavor and a delightful crunch. It feels incredibly indulgent and comforting, making it perfect for a cozy night in, but it’s quick enough for a weeknight meal. It’s truly a testament to how a few high-quality ingredients can create something extraordinary.

List of Ingredients

Here’s what you’ll need to create this incredibly addictive Bacon Lover’s Cacio e Pepe:

• 8 ounces pasta (spaghetti or bucatini are traditional, but linguine or rigatoni also work)
• 6-8 slices thick-cut bacon, diced
• 1 tablespoon olive oil (if needed)
• 1 teaspoon freshly cracked black pepper, plus more for serving
• 1 cup finely grated Pecorino Romano cheese, plus more for serving
• 1/2 cup finely grated Parmesan cheese
• Salt to taste (be mindful of the salty bacon and cheese)
• Reserved pasta cooking water (about 1.5 – 2 cups)
• Optional garnish: fresh parsley, chopped

Swaps and Notes

• Bacon: Thick-cut bacon works best as it renders more fat and provides satisfyingly crispy bits. Pancetta or guanciale can be used for a more authentic Italian flavor.
• Pasta: Spaghetti or bucatini are traditional for Cacio e Pepe, allowing the creamy sauce to cling perfectly. Any long pasta or even a short, sturdy pasta like rigatoni will work.
• Cheese: Pecorino Romano is essential for its sharp, salty flavor. Parmesan adds a milder, nutty depth. Don’t use pre-grated cheese in a can; freshly grated melts much better and provides superior flavor.
• Pepper: Freshly cracked black pepper is non-negotiable! Pre-ground pepper won’t give you the same pungent aroma and flavor.
• Salt: Go easy on the added salt until you taste, as both the bacon and the Pecorino Romano are quite salty.
• Olive Oil: You might not need extra olive oil if your bacon renders a lot of fat. Use it only if the pan seems too dry before adding the pepper.

List of Steps for the Recipe

1. Cook the Bacon: In a large skillet or Dutch oven (one that’s big enough to hold the pasta later), cook the diced bacon over medium heat until it’s crispy and the fat has rendered. This will take about 8-10 minutes. Remove the crispy bacon bits with a slotted spoon and set them aside on a paper towel-lined plate. Leave about 2-3 tablespoons of bacon fat in the skillet. If you have less, add a bit of olive oil to make up the difference.
2. Cook the Pasta: While the bacon cooks, bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until it’s very al dente (about 2 minutes less than the package suggests). This is crucial: Before draining, reserve at least 1.5 – 2 cups of the starchy pasta cooking water. Drain the pasta and set aside.
3. Bloom the Pepper: Add the freshly cracked black pepper to the skillet with the bacon fat (and olive oil, if added) over medium-low heat. Toast the pepper for about 30 seconds to 1 minute, until fragrant. This “blooming” step releases its full aroma and flavor.
4. Create the Sauce Base: Ladle about 1/2 cup of the reserved hot pasta water into the skillet with the pepper. Whisk vigorously until the water and fat emulsify into a light, milky liquid.
5. Add Pasta & Cheese: Add the drained, still warm pasta to the skillet. Immediately begin adding the grated Pecorino Romano and Parmesan cheese in small handfuls, tossing continuously with tongs. Gradually add more pasta water, a tablespoon or two at a time, as you toss, until a creamy, glossy sauce forms that clings to the pasta. The key is to keep tossing and adding water little by little until you achieve the desired consistency.
6. Combine Bacon & Serve: Once the sauce is perfect, stir in most of the reserved crispy bacon bits, saving some for garnish. Taste and adjust seasoning if necessary (remember the bacon and cheese are salty!). Serve immediately, garnished with the remaining crispy bacon and extra freshly cracked black pepper and Pecorino Romano cheese.

Tips for Success

• Freshly Grated Cheese: Do not use pre-grated Parmesan or Pecorino Romano. They often contain anti-caking agents that prevent them from melting smoothly, resulting in a clumpy sauce.
• Starchy Pasta Water is Gold: This starchy water is absolutely essential for creating the emulsified, creamy sauce. It’s what binds the cheese and fat together. Don’t throw it out!
• Constant Tossing: The creamy texture comes from the rapid whisking and tossing of the hot pasta, cheese, and starchy water. The friction helps the cheese melt and emulsify properly.
• Al Dente Pasta: Slightly undercooking the pasta initially ensures it finishes cooking in the sauce without becoming mushy.
• Adjust Water Gradually: Add the pasta water slowly, a tablespoon at a time, until the sauce reaches your desired consistency. You might not need all of it.

Serving Suggestions and Pairings

This Bacon Lover’s Cacio e Pepe is a rich and satisfying meal on its own, but it pairs wonderfully with:

• A Simple Green Salad: A crisp green salad with a light vinaigrette will cut through the richness of the pasta.
• Crusty Bread: A rustic loaf of crusty bread is perfect for soaking up any leftover sauce.
• Wine Pairing: A medium-bodied Italian red wine like a Sangiovese or a dry, crisp white like a Vermentino would complement the flavors beautifully.

Storage and Leftover Tips

Cacio e Pepe, like most simple pasta dishes, is best enjoyed immediately. The sauce can seize up and become less creamy upon cooling. If you do have leftovers, store them in an airtight container in the refrigerator for up to 1-2 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or water to help reconstitute the sauce and loosen the pasta. Stir frequently.

More Recipes You Will Love

If you loved the comfort and robust flavors of this pasta dish, you’ll definitely want to explore some of my other hearty and easy-to-make recipes:

• For a truly classic and comforting meal, my Classic Spaghetti Recipe with Homemade Sauce is a must-try.
• If you love quick dinners packed with savory goodness, my Tomato Skillet with Okra and Sausage is a go-to.
• For another fantastic one-pan meal that’s perfect for busy weeknights, my Mexican Chicken and Rice Casserole is incredibly convenient and delicious.
• And if you’re looking for ultimate comfort food made fast, don’t miss my Instant Pot Lasagna.
• If you’re a fan of cheesy dishes and feeding a crowd, my Crockpot Nacho Dip or these Sheet Pan Quesadillas are always big hits!

---

Final Thoughts

This Bacon Lover’s Cacio e Pepe truly takes a beloved classic and elevates it with the simple yet profound addition of crispy bacon. It’s a dish that proves comfort food can be both sophisticated and incredibly easy to make. Give it a try – your taste buds (and your bacon-loving heart) will thank you!

What’s your favorite comfort food pasta dish, and what unique twists do you add? I’d love to hear your ideas in the comments below! And for more delicious, easy recipes, be sure to follow Chef Maniac.