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Creamy Cacio e Pepe Pasta Salad Recipe Easy Homemade Pecorino Snow Dressing

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A creamy, peppery pasta salad featuring a luscious cacio e pepe dressing and a unique pecorino snow topping, perfect for picnics, potlucks, or a comforting meal.

Ingredients

Scale
  • 12 ounces (340 grams) small pasta shapes like orecchiette, fusilli, or gemelli
  • 1 cup (about 100 grams) finely grated Pecorino Romano cheese, plus extra for pecorino snow topping
  • 2 teaspoons freshly cracked black pepper, plus more for garnish
  • ½ cup (120 ml) heavy cream (can substitute with half-and-half for a lighter option)
  • 2 tablespoons extra virgin olive oil
  • 1 small clove garlic, minced (optional)
  • 1 tablespoon fresh lemon juice
  • Salt to taste (for pasta water and dressing)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 ounces (340 grams) of your chosen pasta and cook until just al dente, about 9-11 minutes. Drain the pasta, reserving about ½ cup (120 ml) of the pasta water.
  2. In a mixing bowl, whisk together ½ cup (120 ml) heavy cream, 1 cup (100 grams) finely grated Pecorino Romano, 2 teaspoons freshly cracked black pepper, 2 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, and the minced garlic clove if using. Whisk until smooth and creamy. Add reserved pasta water as needed to loosen the dressing.
  3. While the pasta is still warm, add it to the bowl with the dressing. Toss gently but thoroughly to coat every piece of pasta. Add more reserved pasta water if the mixture is too dry. The pasta should be glossy and well-coated.
  4. Using a microplane grater, grate a generous amount of Pecorino Romano cheese finely to create the pecorino snow topping. The cheese should look like fluffy, light snowflakes.
  5. Plate the pasta salad, then sprinkle the pecorino snow generously over the top. Add a final crack of black pepper for extra kick. Serve immediately or refrigerate for up to 2 hours before serving chilled.

Notes

For the pecorino snow, grate the cheese very finely using a microplane or the finest side of a box grater. Avoid using a food processor as it causes clumping. If refrigerating leftovers, keep pecorino snow separate and add fresh before serving to maintain texture. Use freshly cracked black pepper for best flavor. Toss pasta while warm to absorb dressing properly.

Nutrition

Keywords: cacio e pepe, pasta salad, pecorino snow, creamy pasta, Italian salad, easy pasta salad, summer salad, crowd-pleaser

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