Guy Fieri’s Cacio e Pepe with Crispy Pancetta | Guy’s Big Bite | Food Network

Guy takes Cacio e Pepe to the next level by making it extra velvety and tossed with crispy !
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Level: Easy.
Overall: 45 minutes.
Active: 45 minutes.
Yield: 4 to 6 portions.


4 tablespoons kosher salt.
1 pound linguine.
8 ounces , cut into 1/4-inch dice.
1/2 cup cream.
2 tablespoons saltless butter.
2 tablespoons fresh ground black pepper.
1/4 cup grated Parmigiano Reggiano, plus more for garnish.
1/4 cup grated Pecorino Romano, plus more for garnish.
1/2 cup flat-leaf parsley leaves.


Fill a large pasta pot with water and give a boil over medium-high heat. Include the salt and the linguine and cook up until al dente, 10 to 12 minutes.

While the water is pertaining to a boil, add the diced pancetta to a big, deep saute pan. Prepare up until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, eliminate the pancetta to a paper-towel-lined plate to drain pipes. To the same saute pan, include the cream, butter and 1 tablespoon of the black pepper. Give a simmer and cook until lowered by a 3rd, about 5 minutes. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick. Keep warm over low heat.

With tongs, remove the linguine from the pot and include it straight to the sauce; toss along with 1 cup of the pasta water to thin the sauce out. Transfer to a big serving platter and garnish with more Parmigiano and Pecorino, the staying 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve right away.

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Guy Fieri's Cacio e Pepe with Crispy Pancetta | Guy's Big Bite | Food Network

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About the Author: Yvette Cook


  1. Mmmm looks delicious that caccio e pepe! Love it 🦇

    1. Yeah I’ve noticed a lot of Americans add cream. Starchy pasta water works just as good without the heaviness. Still bet it’s delicious though!

  2. Jesus Christ ! My man is getting old 😂😭

    Cheers from San Diego California

  3. This is absolutely NOT cacio e pepe 🤣🤣 it’s bacon alfredo!!! HAHAHA seriously dude

  4. It’s literally 5 ingredients and he fucked it up. Spaghettoni, Fresh Ground Black Pepper, Salt, Pasta Water, and Pecorino Romanno. I’m fine with the pancetta, but I’m not ok with someone calling a dish “Cacio E Pepe” and butchering the history and tradition of the dish.

  5. Fundamentally, this is not a cacio e pepe style dish. The much bigger problem, though, is that the sauce is just not executed very well. That’s visible in the final product. With better technique and more care for the ingredients, this could be a delicious pasta dish that lands somewhere between an American-style alfredo and a carbonara.

    1. @prodigypenn Carbonara uses eggs to emulsify pork fat into the sauce. Those are the two defining ingredients that distinguish a carbonara from cacio e pepe, although the pork fat usually comes from guanciale.

      This recipe incorporates pork fat in a similar way to a carbonara, but it does not build an egg-based sauce like a carbonara. There is nothing in this dish that resembles cacio e pepe other than the fact that it contains the two namesake ingredients.

  6. Looks delicious and who gives a flying flip 🙃 if it’s not (the original)!
    Recipes are what you want to make them.❣️🥰👍💯

  7. I’ve been looking for this recipe since I seen it on food network 😋 Finally !!

  8. My cacao e pepe just has the pasta, garlic salt, garlic, fresh cracked black pepper & a real good olive oil, & the parm reggiano & Romano cheeses

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