Cacio e pepe is a delicious yet simple Italian pasta dish made with just a few key ingredients: pasta, black pepper, Pecorino Romano cheese, and butter or olive oil. With its bold flavors from the sharp Pecorino and punch of black pepper, cacio e pepe makes a great light meal or first course. However, when serving this pasta for dinner or as part of a multi-course Italian feast, you may be wondering what to pair with it. With the right accompaniments, cacio e pepe can be transformed into a hearty and satisfying meal. Here we’ll explore some perfect pairings to complement the flavors of this classic pasta.
Lean Protein
Since cacio e pepe is such a simple dish made with just a few ingredients, pairing it with a lean protein can round out the meal. Good protein options include chicken, seafood, or plant-based proteins like tofu or beans. Grilled or roasted chicken breast or thigh meat would work well, as the mild flavor won’t compete with the pecorino. For seafood, grilled shrimp, scallops, or whitefish like halibut or cod make nice complements. If going vegetarian, a tofu or chickpea salad dressed with lemon and olive oil would provide contrasting flavors and textures.
Chicken
Chicken breast or thighs seasoned with just salt, pepper, and olive oil and then roasted or grilled until lightly charred on the outside and cooked through would pair beautifully with cacio e pepe. The simply seasoned chicken will complement rather than compete with the flavors of the pasta. Roast chicken thighs for 15-20 minutes at 400°F or grill over medium-high heat for 4-6 minutes per side after a light brushing of oil. Chicken provides lean protein to make the meal satisfying and adds nice texture contrast with the soft pasta.
Seafood
Buttery, tender scallops or shrimp grilled or sautéed in olive oil, garlic, and fresh herbs are an amazing seafood pairing for cacio e pepe. The briny sweetness of the seafood balances the rich, salty Pecorino cheese. Cook scallops or shrimp for just 2-3 minutes per side to prevent overcooking. Halibut, cod, or other whitefish also pair wonderfully either grilled, baked, or sautéed. The delicate flavor won’t overwhelm the pasta, and the flaky texture provides contrast.
Plant-based
For a vegetarian take, marinated and grilled extra firm tofu makes a fantastic plant-based pairing with cacio e pepe. Bake or grill the tofu so it develops a nice char on the outside while remaining soft inside. A simple chickepea salad with cucumbers, tomatoes, lemon, olive oil, and fresh herbs also complements the pasta nicely. The creaminess of the chickpeas contrasts with the pecorino, and the salad provides fresh flavors and crunch.
Simple Vegetables
Since cacio e pepe already contains strong flavors, simple roasted, grilled, or lightly sautéed vegetables make ideal pairings. They add nutrients and texture without overpowering the dish. Great options include eggplant, zucchini, tomatoes, broccoli, greens, asparagus, carrots, and more. Keep seasonings simple with just olive oil, salt, and pepper so the cacio e pepe remains the star.
Eggplant
Roasted eggplant is a classic pairing with cacio e pepe, as it echoes the rich, creamy textures in the dish. Try cubing eggplant, tossing it with olive oil, salt, and pepper, and then roasting at 400°F until browned and tender, about 15-20 minutes. The soft eggplant soaks up the Pecorino sauce while providing a lighter flavor and meaty texture to balance the pasta.
Zucchini
Thinly slice or spiralize zucchini into noodles or ribbons and then quickly sauté over medium-high heat in olive oil with minced garlic and fresh herbs like basil or parsley until just tender but still crisp. The bright green zucchini noodles add freshness and a lighter texture to complement the rich pasta, and absorb any extra sauce deliciously.
Tomatoes
Tomatoes pair amazingly with cacio e pepe, as the sweet acidity provides the perfect contrast to cut through the Pecorino’s saltiness. Try roasting cherry or grape tomatoes with olive oil and herbs, or enjoy sliced fresh tomatoes with olive oil, balsamic vinegar, and fresh basil on the side. In summer, juicy in-season tomatoes really let the flavors of the pasta shine.
Green Salad
A fresh green salad serves as a bright, crunchy accompaniment for cacio e pepe. The greens and vinaigrette help to cut through and balance the richness of the dish. Opt for a mix of lettuces like arugula, romaine, and radicchio, or try a spinach salad. Then dress the greens with a simple lemon vinaigrette, white wine vinegar, or an Italian dressing. You can keep it simple or add ingredients like shaved Parmesan, toasted pine nuts, artichoke hearts, or roasted veggies.
Arugula Salad
Peppery arugula greens contrast nicely with creamy cacio e pepe. Toss arugula with a lemon vinaigrette and shaved Parmesan, then top with toasted walnuts for crunch. The bright, bitter greens paired with the rich dressing and cheese help balance the pasta’s heaviness.
Caprese Salad
A Caprese salad with fresh mozzarella, tomatoes, and basil makes a nice complement to cacio e pepe. The juicy tomatoes and milky mozzarella balance the sharp Pecorino in the pasta. Drizzle just olive oil and balsamic vinegar over the salad to let the quality ingredients shine through.
Spinach Salad
Baby spinach leaves offer freshness and nutrition. Toss gently with a light vinaigrette and top with sliced hardboiled eggs, crispy bacon bits, and shredded Parmesan for protein. The blend of textures and flavors pairs nicely with the simplicity of cacio e pepe.
Bread
Some form of bread is a classic pairing with any pasta dish to soak up the tasty sauce. With cacio e pepe, crusty artisanal bread is ideal. French baguettes, ciabatta, focaccia, or sourdough work well and provide texture contrast to the tender pasta. Serve slices alongside the pasta with olive oil for dipping, or allow guests to tear off pieces directly into their pasta bowls.
Focaccia
Focaccia makes the perfect accompaniment for cacio e pepe. For the best flavor contrast, choose a style with just olive oil and salt rather than lots of herbs and cheese baked in. The crispy, salty exterior soaks up the creamy sauce beautifully. Enjoy teared chunks with the pasta.
Sourdough
For a heartier texture, a nice crusty sourdough loaf pairs well. The tanginess helps cut through the Pecorino’s richness. Slice and serve with olive oil for dipping between bites of pasta to help cleanse the palate.
Baguette
For a lighter pairing, try slices of traditional French baguette. The crispy crust and airy interior absorb the sauce nicely. The simple bread doesn’t compete with the pasta’s flavors but lets them shine through.
Beverages
The right beverage pairing brings a meal together and complements cacio e pepe’s flavor profile. Since the pasta is rich and salty from the Pecorino cheese, acidic, bubbly, or bright drinks make natural pairings. A variety of wines, beers, and non-alcoholic pairings refresh the palate between bites.
| Beverage | Pairing Notes |
|---|---|
| Sparkling white wine | Cleanses palate, contrasts richness |
| Dry white wine | Cuts through saltiness |
| Light-bodied red wine | Matches tomato-based sauces |
| Crisp pilsner or lager | Clean, refreshing complement |
| Tart lemonade | Bright, acidic drink |
| Iced tea | Palate cleanser with each sip |
Sparkling White Wine
Bubbly and acidic, sparkling wines like Prosecco, Cava, and Franciacorta are perfect matches for rich cacio e pepe. The effervescence cleanses the palate between forkfuls, while the bright fruitiness contrasts the cheese. Opt for a brut or extra brut.
Pinot Grigio
The high acidity of Pinot Grigio cuts through the saltiness of the Pecorino beautifully. An Italian Pinot Grigio with stone fruit flavors pairs nicely with tomato-based sauces as well. Other dry whites like Sauvignon Blanc also complement the pasta well.
Chianti
If enjoying cacio e pepe with a tomato sauce, a lighter style of Chianti Classico provides an excellent match. The mild red cherry flavors mirror the tomatoes without overpowering. Other light reds like a Valpolicella also work well.
Lager
A crisp, easy-drinking lager or pilsner serves as a great palate cleanser with cacio e pepe. The effervescence and clean, mild flavors integrate well without competing. Try pairing with an Italian Birra Moretti or Peroni.
Dessert
While cacio e pepe traditionally ends a meal as a primo piatto, the pasta’s indulgent flavors also pair nicely with dessert. Opt for something relatively simple that doesn’t overpower but instead balances the rich cheese. Fruity, citrusy, or creamy frozen desserts contrast nicely.
Lemon sorbet
Tart, refreshing lemon sorbet helps reset the palate after the heavy pasta. The cool, icy texture also contrasts with the melted Pecorino sauce. Other fruit sorbets like raspberry, pear, or grapefruit also balance beautifully.
Panna cotta
Silky, vanilla-scented panna cotta makes an elegantly simple dessert pairing. Its creamy richness echoes cacio e pepe’s textures while offering a sweet contrast. Garnish with berries or citrus segments to accentuate the fresh fruitiness.
Biscotti
For something more portable, Italian biscotti provide crunch and spicy flavors that complement cacio e pepe well. Almond and anise biscotti have just enough sweetness without overwhelming the meal. Enjoy with a final glass of wine or amaro to aid digestion.
Conclusion
With its salty, creamy cheese and punch of black pepper, cacio e pepe makes a wonderfully savory yet satisfying pasta dish. By pairing it with ingredients like simply cooked proteins, vegetables, breads, bright wines, and light desserts, you can round out the meal beautifully. The key is choosing accompaniments with clean, crisp flavors to balance the Pecorino’s richness. With well-matched sides and drinks, cacio e pepe transitions from a humble pasta into an elegant meal that diners will remember and savor.