Try this Cacio e Pepe Boursin Pasta Twist for a creamy, peppery spin on a classic dish that’s perfect for busy weeknights!
Last summer, I decided to start training for a half-marathon race with my younger sister. She’d been begging me to join her for her town’s annual race for years, and I finally caved. As we started increasing our mileage each week, we noticed our appetites increasing right along with the distance. To prep for a long training run, we started making elaborate pasta dishes for “carbo-loading” purposes. My sister challenged me to come up with a pasta dish that tasted like it came from a restaurant but was quick and easy to prepare. After experimenting one evening with a bunch of ingredients I had sitting around at home, I developed this Boursin-inspired twist on cacio e pepe. The Boursin melts into the hot pasta like a dream, creating a silky sauce that feels restaurant-worthy but comes together in a flash.
What really stuck out to us most about this dish was the unforgettable balance of flavors. The Boursin cheese adds a gentle garlic-and-herb richness, while the grated Parmesan or Pecorino brings saltiness and depth. Creamy butter rounds everything out, and a hint of cracked peppercorn delivers that bold, fragrant bite cacio e pepe is known for. This Boursin pasta dish is creamy, savory, and just the right amount of spicy.
Whether you’re prepping for a long workout or simply on the hunt for a new favorite comfort food, this recipe is one that’s sure to satisfy. In under half an hour, you can transform a few standard ingredients into a pasta dish as unforgettable as it is easy to make.
Can I customize my pasta?
Absolutely! One of the best parts of this dish is how effortlessly flexible it is. With just a couple of tweaks, you can tailor this recipe to suit your taste buds perfectly. Not a big spaghetti person? Never fear—you can easily swap out the spaghetti noodles for a pasta shape of your choice. I would recommend going with fettuccine or linguine, but even a rigatoni would work well with this recipe. Looking to add more veggies into your diet? Try stirring in a few handfuls of roasted broccoli, spinach, mushrooms, or peas. And if you’d like to amp up the protein content in your pasta, you could also experiment with adding grilled chicken, pancetta, or shrimp. Another way you can personalize this pasta dish is by trying different flavors of Boursin cheese. You could try Boursin’s shallot and chive flavor, or you could also give their caramelized onion flavor a go. Of course, these are just a few of my own suggestions for customizing this pasta dish. You should feel free to explore different alterations and additions until you come up with a flavor combination that works for you.
How do I store leftovers?
If you’re left with any extra pasta on your hands, fear not! This dish also happens to be super easy to store. First, place any remaining pasta inside an airtight container and then refrigerate your leftovers for up to 3 days. To reheat, I recommend warming your leftover pasta gently in a saucepan over low heat. If your pasta seems dry while reheating, you can add a splash of water or broth as needed.
Serving suggestions
While you can absolutely enjoy this pasta as a standalone meal, it also pairs beautifully with a number of other dishes. I especially love serving this pasta with a side of roasted veggies. You could serve this dish with a side of Roasted Asparagus, Roasted Broccoli And Carrots, or even Roasted Eggplant. For a warm and comforting pairing, I’d also recommend serving your pasta with Garlic Bread or Garlic Breadsticks.
Cacio E Pepe Boursin Pasta Twist
Ingredients
- 4 ounces spaghetti
- 1 tablespoon black peppercorns freshly ground, plus more for garnish
- 2 tablespoons butter
- 4 ounces Boursin cheese garlic & herb or black pepper
- 1/4 cup Parmesan or Pecorino cheese grated, plus more for garnish
Instructions
- In a large pot, bring salted water to boil. Add the spaghetti and cook it al dente according to the package instructions.
- While the pasta is cooking, grind the peppercorns with a mortar and pestle to a fine consistency.
- Melt the butter over medium-high heat in a large skillet. When foamy, add the black pepper and toast until fragrant, 1- 2 minutes. Turn off the heat.
- Add the Boursin cheese and 1/2 cup of the pasta water. Whisk the sauce until smooth.
- Add the Parmesan and mix well until combined. Stir in the cooked pasta and toss to combine.
- Transfer to plates and sprinkle with some more grated cheese and black peppercorns. Enjoy!
Have loved cacio e pepe ever since I went to Rome. This recipe is extra easy and tastes just like the authentic Roman version.
Thanks so much for reading! Glad to hear you enjoy this recipe.
What flavor of Boursin do you use? Traditional Garlic & Herb or Cracked Black Pepper to enhance the Cacio e Pepe flavor?
Either work but I agree the black pepper is probably a bit better. Enjoy!