Cacio e Pepe

Why You’ll Love This Recipe

• Made with only a handful of ingredients

• Ready in under 20 minutes

• Creamy without cream

• Bold, peppery flavor with sharp cheese

• Elegant yet incredibly simple

• A true Italian comfort food classic

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces spaghetti or tonnarelli
1 1/2 cups finely grated Pecorino Romano cheese
1 1/2 teaspoons freshly ground black pepper
Salt for pasta water

Directions

1. Bring a large pot of water to a boil. Lightly salt the water (Pecorino is already salty).

2. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.

3. While the pasta cooks, toast the freshly ground black pepper in a large skillet over medium heat for about 1 minute until fragrant.

4. Add about 1/2 cup of reserved pasta water to the skillet with the pepper and bring to a gentle simmer.

5. Transfer the drained pasta directly into the skillet and toss to coat.

6. Remove the skillet from heat and gradually add the grated Pecorino Romano, tossing continuously.

7. Add small amounts of reserved pasta water as needed, tossing vigorously, until a smooth and creamy sauce forms that coats the pasta evenly.

8. Serve immediately with an extra sprinkle of cheese and black pepper if desired.

Servings and timing

Servings: 4 servings

Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: 15–20 minutes

Variations

• Use bucatini or rigatoni instead of spaghetti for a slightly different texture.

• Mix Pecorino Romano with a small amount of Parmesan for a milder flavor.

• Add sautéed mushrooms for an earthy twist.

• Stir in a touch of butter for extra richness.

Storage/Reheating

Cacio e Pepe is best enjoyed immediately after preparation, as the sauce can thicken as it cools.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, warm gently in a skillet over low heat with a splash of water, stirring constantly to help restore creaminess. Avoid high heat, which can cause the sauce to clump.

Freezing is not recommended, as the texture may become grainy.

FAQs

What does Cacio e Pepe mean?

It translates to “cheese and pepper” in Italian, reflecting its simple ingredient list.

Why is my sauce clumpy?

Adding cheese over high heat can cause clumping. Remove the pan from heat before mixing in the cheese and add it gradually.

Can I use Parmesan instead of Pecorino?

Pecorino Romano is traditional and provides a sharper flavor, but Parmesan can be used for a milder taste.

How much should I salt the pasta water?

Use less salt than usual since Pecorino Romano is naturally salty.

What type of pasta works best?

Spaghetti and tonnarelli are traditional, but bucatini also works well.

Can I make it gluten-free?

Yes, simply use gluten-free pasta.

Why reserve pasta water?

The starchy pasta water helps create the creamy emulsion that forms the sauce.

Is this dish vegetarian?

Yes, as long as the cheese used is made without animal rennet if strict vegetarian guidelines are followed.

Can I prepare it ahead of time?

It’s best served immediately, as the sauce is at its creamiest right after preparation.

How do I get the perfect creamy texture?

Use finely grated cheese, add it off the heat, and incorporate reserved pasta water gradually while tossing continuously.

Conclusion

Cacio e Pepe proves that simplicity can create extraordinary flavor. With just pasta, cheese, and pepper, this Roman classic delivers a creamy, comforting dish that highlights technique and quality ingredients. It’s a timeless recipe that’s both humble and elegant.

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