Bacon Lover’s Cacio e Pepe: A Simple Twist on a Classic Pasta
Spaghetti is often the go-to dinner for busy nights—easy, filling, and quick to prepare. But what if you could elevate this weeknight staple into something irresistibly delicious without reaching for expensive ingredients or complicated techniques? Enter Bacon Lover’s Cacio e Pepe—a rich, savory spin on the classic Roman pasta dish that is sure to become a new favorite. Best of all, it comes together in just 30 minutes, using pantry staples you likely already have.
A Fresh Take on Cacio e Pepe
Traditional cacio e pepe, which translates to “cheese and pepper,” is a simple pasta dish beloved for its creamy, peppery sauce. This version sticks close to the heart of the original but takes a bold, flavorful detour by adding smoky, crispy bacon. The result? A pasta dish that feels indulgent yet comforting, and surprisingly easy to make.
The Ingredients You Need
One of the beauties of this recipe is how minimal the ingredient list is. At its core, you only need:
- Spaghetti or your favorite pasta
- Olive oil
- Hard cheese (either pecorino, parmesan, or a mix of both)
- Bacon
While the recipe originally calls for both pecorino and parmesan, you can easily use just one type of cheese, depending on what you have on hand. Pecorino lends a saltier, sharper bite, while parmesan brings a nuttier, milder flavor. Sticking with one cheese also simplifies your shopping list and can trim your grocery bill without sacrificing taste.
The Secret Ingredient: Pasta Water
The unsung hero of this dish isn’t the bacon or the cheese—it’s the pasta water. As the pasta cooks, the water becomes infused with starch, creating a perfect base for a silky, cohesive sauce.
Before draining your pasta, be sure to reserve about 1½ cups of the cooking water. This liquid gold will emulsify with the cheese and olive oil, wrapping every strand of spaghetti in a glossy, luxurious sauce. It’s the small detail that transforms the dish from good to unforgettable.
A word of caution: don’t over-salt your pasta water since the bacon and cheese bring plenty of their own seasoning to the party.
Cooking Up Bacon Lover’s Cacio e Pepe
Making this dish is refreshingly straightforward. Start by cooking your pasta according to package directions. While the pasta bubbles away, crisp up chopped bacon in a skillet. Once it’s golden and tempting, remove it from the heat and set it aside.
In the same pan, add a splash of olive oil and freshly cracked black pepper, warming it just enough to release its aroma. Toss the drained pasta (along with some reserved pasta water) into the skillet, then gradually stir in the grated cheese. The hot pasta water melts the cheese into a silky, creamy sauce. Finally, fold the crispy bacon back in and toss everything together until beautifully combined.
No Bacon? No Problem.
While bacon adds a smoky depth to the dish, you can absolutely make a meatless version that’s just as satisfying. A bright, fragrant twist involves adding the zest of one medium lemon to the cheese and pepper mixture. The lemon zest lifts the flavors, adding a fresh dimension that pairs perfectly with the rich sauce.
Looking for a way to sneak some vegetables onto your plate? Swap the bacon for a cup of defrosted green peas or a few handfuls of baby spinach. The peas bring a pop of sweetness and color, while spinach wilts into the hot pasta, adding a gentle, earthy note.
Quick Tips for Success
- Grate your own cheese. Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly.
- Use freshly cracked black pepper. It makes a noticeable difference in flavor.
- Don’t skip the pasta water. It’s the key to achieving that creamy, restaurant-quality sauce.
A New Weeknight Favorite
Bacon Lover’s Cacio e Pepe proves that you don’t need fancy ingredients or hours in the kitchen to create a meal that feels special. With just a few basics and a clever technique or two, you can transform humble spaghetti into a dish that’s rich, satisfying, and ready faster than your favorite delivery order.
Next time you find yourself reaching for the usual jar of marinara, take a detour and try this simple, flavor-packed recipe. Your future self—and your taste buds—will thank you.
