What is the secret to a silky, smooth sauce?

The secret lies in building a stable emulsion — a perfect blend of cheese, pasta water, butter, and olive oil. Keeping the temperature low while whisking gradually helps the Pecorino Romano melt into a silky sauce instead of clumping.

Why does the cheese clump in my Cacio e Pepe with Olive Oil and Butter?

Clumping usually happens when the cheese is added over high heat or the pan is too hot. Always remove the skillet from direct heat before stirring in the cheese. Also, use freshly grated Pecorino Romano , not pre-shredded varieties.

What type of pasta works best for Cacio e Pepe with Olive Oil and Butter?

Spaghetti or bucatini are traditional and highly recommended. Even better, use bronze-cut pasta , which has a rough surface that grabs onto the creamy sauce perfectly.

Is Cacio e Pepe with Olive Oil and Butter traditional?

While the classic Roman version uses only pasta, Pecorino, and black pepper, the addition of olive oil and butter is a modern tweak that helps stabilize the sauce and eliminate clumping. It respects tradition while offering consistency and ease — especially for home cooks.

7 Proven Ways To Make Cacio E Pepe With Olive Oil and Butter That Never Clumps

Description

Creamy and bold, this cacio e pepe with olive oil and butter blends Roman tradition with modern comfort. Learn the secret to perfect, clump-free pasta.

Ingredients

Scale

12 oz spaghetti or bucatini (best pasta for cacio e pepe)
1 cup freshly grated Pecorino Romano
3 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 ½ tsp freshly cracked black pepper
Salt, to taste

Optional Add-ins (Still Traditional-Friendly)

Reserved pasta water (at least 1 cup)
Parmesan cheese for garnish (not traditional, but adds richness)
A touch of garlic (for depth)

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Instructions

Cook the Pasta
Boil pasta in heavily salted water until just shy of al dente.
Save at least 1 cup of pasta water before draining.
Prepare the Sauce Base
In a skillet, melt butter and olive oil over medium heat.
Add freshly cracked black pepper and toast for 1 minute.
Create Emulsion
Add ½ cup reserved pasta water to skillet, let it simmer.
Stir in cheese gradually while whisking to create a creamy emulsion.
Combine Pasta and Sauce
Add pasta to skillet and toss vigorously with tongs.
Adjust with more pasta water as needed for desired texture.
Serve Immediately
Garnish with extra cheese and pepper.
Serve in warm bowls to prevent clumping.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop
Cuisine: Roman / Italian