Description
Cacio e Pepe is a classic Roman pasta dish combining just a few simple ingredients—spaghetti or tonnarelli, Pecorino Romano cheese, and freshly ground black pepper—to create a creamy, cheesy, and peppery pasta experience. Perfect for beginners or anyone craving a quick yet authentic Italian comfort food, this recipe delivers rich flavor with minimal ingredients and in about 20 minutes.
Ingredients
Scale
Primary Ingredients
- 200g Spaghetti or Tonnarelli pasta
- 100g Pecorino Romano cheese, finely grated
- 2 teaspoons freshly ground black pepper
- Salt, for pasta water
- Approximately 1 cup reserved starchy pasta water
Optional Variations
- Unsalted butter or cream (1-2 tablespoons) for extra creaminess
- Pinch of red chili flakes for spicy heat
- Fresh parsley or basil, finely chopped, for garnish
- Grilled chicken, shrimp, or sautéed mushrooms for added protein
Instructions
- Boil the Pasta: Bring a large pot of salted water to a rolling boil and add your pasta. Cook until just shy of al dente, usually about 1-2 minutes less than package instructions, since the pasta will finish cooking in the sauce.
- Toast the Black Pepper: While the pasta cooks, heat a dry skillet over medium heat and toast the freshly ground black pepper until fragrant. This intensifies the pepper’s oils and flavor, giving the dish its signature punch.
- Save the Pasta Water: Before draining the pasta, scoop out about one cup of the starchy cooking water and set aside. This water is essential for creating a silky, emulsified sauce.
- Make the Sauce: Lower the heat and add some of the reserved pasta water to the toasted pepper in the skillet. Slowly whisk in the finely grated Pecorino Romano cheese, stirring constantly until it melts and forms a creamy sauce. Adjust the amount of water and cheese as needed to achieve a smooth, velvety consistency.
- Toss Pasta with Sauce: Add the drained pasta directly into the sauce skillet. Toss vigorously to ensure every strand is evenly coated. The heat combined with the starchy water helps the cheese cling beautifully to the pasta, creating the classic Cacio e Pepe texture.
- Serve Immediately: Transfer the pasta to warm plates and finish with an extra sprinkle of Pecorino Romano and a crack of black pepper. Serve hot and enjoy immediately.
Notes
- Use finely grated Pecorino Romano cheese for proper melting and smooth sauce.
- Always reserve some pasta water—it is essential for perfect sauce consistency.
- Keep the heat low when combining cheese and water to avoid clumps and promote creaminess.
- Toast the black pepper to unlock richer flavor; do not skip this step.
- Traditional spaghetti or tonnarelli pasta works best to hold the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 35 mg