Cacio e Pepe is a super simple, yet delicious Italian pasta dish that comes together in just 20 minutes with only four ingredients-spaghetti, black pepper, butter, and Pecorino Romano cheese.
It's creamy, flavorful, and perfect for a quick dinner or a special treat. I'll show you how easy it is to make this comforting dish right at home!
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Cacio e Pepe
Wondering how to pronounce it? It's simple-Cacio e Pepe is pronounced "KAH-choh eh PEH-peh." This classic Roman pasta dish is quick, easy, and packed with flavor!
From my one skillet pasta dishes like aglio e olio, mushroom fettuccine and shrimp pasta, I'm sure you'll be a PRO at cacio e pepe in no time, enjoy!
Ingredients
- Pasta - I love using thick spaghetti, but you can also go for bucatini or tonnarelli for a traditional cacio e pepe. Feel free to use any pasta shape on hand, but for the best results, I recommend using bronze-cut pasta, which has a rougher surface that helps the sauce cling to the noodles.
- Pecorino Romano - This cheese is a must in cacio e pepe for its sharp, salty flavor. If you like, you can mix in some Parmesan for a milder flavor, but Pecorino is the star here!
- Black Pepper - Freshly ground black pepper makes a huge difference in flavor, and I recommend using coarsely ground pepper. It's best to toast the pepper briefly in the pan to bring out its aroma before adding it to the pasta.
- Butter - While traditional recipes use only cheese and pepper, I like to add a little butter for richness and extra creaminess. You can skip this if you prefer a more traditional version.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make This Cacio e Pepe
- Cook the pasta: Boil the spaghetti in salted water according to the package instructions until al dente. Remember to reserve 1-2 cups of pasta water before draining.
- Sauté the pepper: In a skillet over medium heat, melt 2 tablespoons of butter. Add the black pepper and sauté for about 1 minute, just enough to release its rich aroma.
- Combine the ingredients: Add ½ cup of the reserved pasta water to the skillet. Toss in the cooked pasta, along with another tablespoon of butter. Lower the heat and sprinkle in the cheese, tossing the pasta until it's evenly coated and the cheese melts into a smooth, creamy sauce. If needed, add more reserved pasta water to achieve the perfect silky texture.
- Serve immediately: Plate the pasta while it's hot and enjoy this simple, indulgent dish right away!
If you want a proper full meal: I love serving it with chicken parmesan or crispy chicken nuggets. So good!
Tips
- Use freshly ground pepper. To get the best flavor, I always grind the black pepper fresh. Toasting it in the pan before adding it to the pasta brings out the pepper's full aroma.
- Grate your cheese by hand. For a smooth and creamy sauce, make sure to grate your Pecorino Romano by hand using a Microplane. Pre-grated cheese often has additives that prevent it from melting properly.
- Don't overcook the pasta. Be sure to cook your pasta al dente. It will continue cooking in the pan with the cheese sauce, so take it out just as it reaches the perfect texture.
- Use a large pan. I always use a large sauté pan or skillet to make sure there's enough room for tossing the pasta and getting everything coated evenly.
- Be careful with the heat. If your cheese starts to clump, it's probably because the heat was too high. Always remove the pan from the heat before adding the cheese, and toss continuously for a smooth, creamy sauce.
Freezing And Storing Instructions
- To Store. If you have leftovers, store them in an airtight container in the fridge for up to 2-3 days. When reheating, add a splash of water or a bit of butter to loosen up the sauce, as it may thicken in the fridge.
- To Make Ahead. While cacio e pepe is best served fresh, you can prep the ingredients in advance. Grate the cheese, toast the pepper, and cook the pasta until just underdone. Store the pasta and other ingredients separately in the fridge, and then finish the dish when you're ready by tossing everything together on the stove.
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Recipe Card
Cacio e Pepe
Master the art of Cacio e Pepe spaghetti, a creamy, cheesy pasta made with Pecorino Romano and black pepper. A quick and elegant Italian classic ready in 20 minutes!
Ingredients
Method
- Cook the pasta: Boil the spaghetti in salted water according to the package instructions until al dente. Remember to reserve 1-2 cups of pasta water before draining.6 ounce spaghetti
- Sauté the pepper: In a skillet over medium heat, melt 2 tablespoons of butter. Add the black pepper and sauté for about 1 minute, just enough to release its rich aroma.3 tablespoons butter, 1 teaspoon black pepper
- Combine the ingredients: Add ½ cup of the reserved pasta water to the skillet. Toss in the cooked pasta, along with another tablespoon of butter. Lower the heat and sprinkle in the cheese, tossing the pasta until it's evenly coated and the cheese melts into a smooth, creamy sauce. If needed, add more reserved pasta water to achieve the perfect silky texture.1 cup parmesan
- Serve immediately: Plate the pasta while it's hot and enjoy this simple, indulgent dish right away!
Nutrition
Notes
- To Store. If you have leftovers, store them in an airtight container in the fridge for up to 2-3 days. When reheating, add a splash of water or a bit of butter to loosen up the sauce, as it may thicken in the fridge.
- To Make Ahead. While cacio e pepe is best served fresh, you can prep the ingredients in advance. Grate the cheese, toast the pepper, and cook the pasta until just underdone. Store the pasta and other ingredients separately in the fridge, and then finish the dish when you're ready by tossing everything together on the stove.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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