This is an authentic Italian recipe for Cacio e Pepe, a timeless Roman pasta built from just a few high-quality ingredients.
What is Cacio e Pepe?
Cacio e Pepe, which literally means “cheese and pepper,” is a simple yet flavorful pasta that originated in Rome. The classic version combines spaghetti (or similar long pasta) with Pecorino Romano or Parmesan and plenty of freshly ground black pepper. The magic comes from using a little of the starchy pasta cooking water to bind the cheese into a creamy coating for the noodles.
This dish is a favorite because it’s effortless to prepare and still tastes indulgent. You’ll see it on menus at authentic Italian restaurants, but it’s just as easy to make at home with minimal ingredients and technique.
How do you make Cacio e Pepe?
Begin by cooking spaghetti in generously salted boiling water until al dente. Because this dish relies on a minimalist sauce, using a good-quality pasta matters — it should have pleasant texture and flavor on its own. Before draining, reserve one cup of the pasta cooking water; the starchy liquid helps the cheese form a smooth emulsion that clings to the strands.
In a large skillet, melt butter with extra-virgin olive oil over medium-high heat. Toast a tablespoon of freshly ground black pepper in the fat for about a minute to release its aroma. Add the drained pasta to the skillet and toss with about three-quarters of the reserved pasta water. Sprinkle in most of the grated cheese and toss or stir continuously until the cheese melts and coats the pasta. Add more pasta water if the sauce seems too thick or the pasta is clumping.
Serve immediately, finishing each portion with a little extra grated cheese and an optional pinch of salt. A scattering of chopped fresh parsley adds color, though the dish is traditionally just cheese and pepper.
It’s a wonderfully quick and satisfying meal. While many people associate Italian food with tomato sauce or cream-based sauces, Cacio e Pepe showcases how simple ingredients and technique yield big flavor.
I sampled Cacio e Pepe in Rome and found it everywhere — each restaurant prepares it with care, and it’s clear why this dish is a Roman classic.
More Italian pasta dishes to try
- Pasta Rustica
- Spaghetti Carbonara
- Chicken Mushroom Fettuccine
- Bucatini Amatriciana
- Classic Light Lasagna
- Spinach and Cheese Stuffed Manicotti
- Cannelloni
- Linguine with Clam Sauce
Cacio e Pepe
Ingredients
- 12 ounces spaghetti
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly ground black pepper
- 1¾ cups freshly grated Parmesan or Pecorino Romano, plus more for serving
Instructions
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Fill a large pot with water, add a couple pinches of kosher salt, and bring to a boil.
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Cook the pasta according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking liquid.
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In a large skillet over medium-high heat, melt the butter into the olive oil. Add the freshly ground black pepper and cook, stirring, for about 1 minute to toast the pepper. Add the drained pasta to the skillet along with 3/4 cup of the reserved pasta water, tossing to coat. Sprinkle the grated cheese over the pasta and continue tossing until the cheese melts and forms a creamy coating, about 2 minutes. Add more reserved pasta water as needed to loosen the sauce. Taste and adjust seasoning with salt if desired. Divide among 4 bowls and top with additional grated cheese.
Nutrition
, Calories: 676 kcal
Nutrition information is automatically calculated and should be used as an approximation.
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