Parmesan Pepper Pasta – Barefeet in the Kitc...

Parmesan cheese, black pepper, butter, and olive oil combine to make this version of the classic simple and sublime Parmesan pasta. Its ease to prepare is matched only by its perfection.

Parmesan Pasta

Nothing beats pasta when it comes to turning out a quick meal that makes everyone happy. But this pasta dish is a particular stand out in that category.

Whether you serve it as a stand-alone vegetarian main dish with a Strawberry Spinach Salad or pair it with a meat dish like Baked Italian Chicken, it’s sure to please.

Cacio e Pepe

This recipe is a gentle riff on the classic Italian dish cacio e pepe which literally translates as cheese and pepper. The original dish uses only pasta, black pepper, salt, and Pecorino Romano cheese.

There are so many reasons to love this dish; simplicity of preparation, perfect balance of flavors, and budget-friendliness, just to name a few.

Our version makes use of Parmesan cheese both because it’s our preference and what we had on hand and I don’t like making special trips to the store unless I have to.

Parmesan Pepper Pasta

To pull together this weeknight favorite Parmesan and pepper pasta, you’ll need the following list of ingredients:

• bucatini or spaghetti
• kosher salt
• olive oil
• butter
• Parmesan cheese
• black peppercorns

Pepper Pasta

The pepper makes all the different in this recipe. Make sure your pepper is freshly cracked and use it generously.

Don’t be tempted to reduce the amount of pepper called for either. The cheese and butter and olive oil all mute any fieriness of black pepper and make it much milder.

Use the coarsest grind setting on it that you can on your peppermill to grind the pepper. If you don’t have a pepper grinder, you can break up the peppercorns using a mortar and pestle or put them in a resealable plastic bag and use a meat tenderizer, mallet, rolling pin, or hammer to do the job.

If you opt for a rolling pin, you’ll want to use a sturdy one that’s unlikely to be broken or chipped by banging it against the counter. And don’t go full out pounding them to smithereens right away. Start slowly by cracking them open and once they’re broken, you can smack them to reach your desired consistency.

To make this pasta, you’ll start by bringing a pot of water to a boil and stirring in the salt. Add the pasta and cook until al dente, using the recommendations from the box. The pasta should be tender yet just a little bit firm.

While the pasta is cooking, warm the oil and melt the butter in a large enamel or nonstick skillet over medium-heat. Add the pepper and let it cook until fragrant, about 20-30 seconds. Remove from the heat.

When the pasta is al dente, use tongs to transfer the pasta directly to the pan with the butter and pepper.

Pour about half a cup of the pasta water into the pan and quickly toss the pasta to mix it with the butter and pepper.

Add about half the cheese and toss again to coat. Add a bit more cheese, along with a splash or two of additional water, as needed only if the pasta appears dry.

Serve immediately with an additional sprinkling of cheese and a bit more pepper, if desired.

For a few more easy pasta recipes, try these next. Did you know that you can make creamy, rich, and saucy stovetop mac and cheese from scratch in the same amount of time it takes to cook boxed mac and cheese? And I’m happy to say that this pasta is infinitely tastier than the boxes of mac and cheese that used to have a home in our pantry.

Creamy, spicy, pasta with bell peppers and sausage is a 20-minute meal that everyone loves. My family will happily eat this Cajun-inspired sausage pasta any night of the week.

Garlicky and mildly spicy, mushroom spinach pasta is a study in flavorful simplicity. Perfect al dente pasta is tossed in a light pan sauce of white wine or chicken stock, onion, garlic, mushrooms, spinach, and Parmesan cheese.

Fragrant garlic, mushrooms, onions, and tomatoes are sauteed in butter and then tossed with fresh lemon juice and tender pasta to create the Lemon Butter Pasta of which dreams are made.

And before the mushroom haters comment, yes, you can skip them. However, they really are delicious in this recipe, I recommend giving them a chance before ruling them out!

originally published 6/7/11 – recipe notes and photos updated 5/19/25