Cacio e Pepe Recipe

Introduction

Cacio e Pepe is a classic Italian pasta dish known for its simple ingredients and bold flavors. This recipe combines spaghetti with Pecorino Romano cheese and freshly cracked black pepper to create a creamy, peppery sauce that’s ready in just 20 minutes.

Ingredients

• 12 oz spaghetti (or tonnarelli)
• 1 cup finely grated Pecorino Romano cheese
• Freshly cracked black pepper (to taste)
• Salt (for pasta water)
• 2 tablespoons unsalted butter (optional, for extra creaminess)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining the pasta.
2. Step 2: While the pasta cooks, coarsely grind a generous amount of black pepper—about 2 teaspoons or to taste—into a large skillet. Toast the pepper over medium heat for about 1 minute until fragrant.
3. Step 3: Add the drained pasta directly to the skillet with the toasted pepper. Remove the skillet from heat and quickly add the grated Pecorino Romano cheese. Toss vigorously, adding reserved pasta water a little at a time until a creamy sauce forms. Adjust the consistency by adding more pasta water if needed.
4. Step 4: If desired, stir in the butter for extra creaminess. Serve immediately, garnished with additional Pecorino Romano cheese and freshly cracked black pepper.

Tips & Variations

• Use freshly cracked black pepper for the best flavor and a nice peppery aroma.
• Reserve pasta water carefully, as its starchy quality helps create the creamy sauce without adding cream.
• Butter is optional but adds a lovely richness if you prefer a smoother sauce.
• Try tonnarelli pasta if you want a traditional Roman experience, as its square shape holds the sauce well.

Storage

Store leftover cacio e pepe in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce and keep it creamy. Avoid microwave reheating, which can make the sauce dry and clumpy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Pecorino Romano?

Pecorino Romano is traditional for its sharp and salty flavor, but you can substitute it with Parmesan if needed. The flavor will be milder but still delicious.

What if I don’t have tonnarelli pasta?

Spaghetti works perfectly well for this recipe. Other similar long pastas like bucatini or linguine can also be used to hold the sauce effectively.

Cacio e Pepe Recipe

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★★★★★

4.9 from 52 reviews

Cacio e Pepe is a classic Italian pasta dish from Rome that highlights the simple yet bold flavors of Pecorino Romano cheese and freshly cracked black pepper. This easy-to-make recipe combines perfectly cooked spaghetti with a creamy, peppery sauce made using pasta water and cheese, delivering a rich and satisfying meal in just 20 minutes.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Ingredients

• 12 oz spaghetti (or tonnarelli)
• 1 cup finely grated Pecorino Romano cheese
• Freshly cracked black pepper (to taste, about 2 teaspoons recommended)
• Salt (for pasta water)
• 2 tablespoons unsalted butter (optional, for extra creaminess)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Before draining, reserve about 1 cup of the starchy pasta water for the sauce.
2. Prepare the Sauce: While the pasta cooks, coarsely grind a generous amount of black pepper (around 2 teaspoons or to your preference) into a large skillet. Place the skillet over medium heat and toast the pepper for about 1 minute until it becomes fragrant, releasing its aromatic flavors.
3. Combine Pasta and Sauce: Add the drained pasta directly to the skillet with the toasted pepper. Remove the skillet from heat and quickly add the grated Pecorino Romano cheese. Toss the pasta vigorously to coat it well, gradually adding the reserved pasta water little by little until a creamy, silky sauce forms. Continue adjusting with more pasta water if the sauce is too thick.
4. Serve: For an extra touch of creaminess, stir in the optional unsalted butter while the pasta is still warm. Plate immediately and garnish with additional Pecorino Romano cheese and freshly cracked black pepper for an authentic, flavorful finish.

Notes

• Use freshly cracked black pepper for the most intense flavor.
• Reserve pasta water carefully; it’s essential for creating the creamy sauce without cream.
• Be quick when mixing cheese and pasta off the heat to prevent clumping.
• Butter is optional but recommended for a richer, creamier texture.
• Use Pecorino Romano for authentic flavor; Parmesan can be a substitute but it will alter the taste.
• Serve immediately as the sauce thickens and clumps if left to sit.

Keywords: Cacio e Pepe, Italian pasta, Pecorino Romano, black pepper pasta, easy Italian recipe, quick pasta, traditional Roman pasta