Cacio e Pepe

Simple, elegant, and packed with flavor, Cacio e Pepe proves that sometimes less really is more.
With just three ingredients and one pan, this iconic Roman pasta is rich, peppery, and totally crave-worthy—ready in just 20 minutes.

Whether you're cooking for one or impressing dinner guests, this dish is a minimalist masterpiece you’ll return to again and again.

What Is Cacio e Pepe?

Cacio e Pepe translates to “cheese and pepper” in Italian, and that’s exactly what this dish is: a silky sauce made by emulsifying starchy pasta water with grated Pecorino Romano and freshly cracked black pepper.

It’s traditionally made with spaghetti or tonnarelli, but other long noodles like bucatini or linguine also work beautifully. The result is a bold, cheesy, peppery pasta that coats every strand perfectly—without using cream or butter.

Pair It With:

• A crisp arugula salad with lemon vinaigrette

• A glass of dry white wine (like Pinot Grigio or Verdicchio)

• Crusty Italian bread for sopping up every last bit

Final Thoughts:

Cacio e Pepe is proof that you don’t need a long ingredient list to make something unforgettable. With just pasta, cheese, and pepper, you can create a bold, creamy dish that hits every comfort note.

Save this recipe for your next quick weeknight dinner—or when you want to impress without the stress.

Yield: 2-3 servings

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Cacio e Pepe

Prep time: 5 MinCook time: 15 MinTotal time: 20 Min

Simple, elegant, and packed with flavor, Cacio e Pepe proves that sometimes less really is more.

With just three ingredients and one pan, this iconic Roman pasta is rich, peppery, and totally crave-worthy—ready in just 20 minutes.

Whether you're cooking for one or impressing dinner guests, this dish is a minimalist masterpiece you’ll return to again and again.

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Ingredients

• 8 oz (225g) spaghetti or pasta of choice
• 1 cup Pecorino Romano, finely grated (freshly grated for best texture)
• 1½ tsp freshly cracked black pepper
• Salt (for pasta water)
• 🔥 Pro tip: Grate the cheese as fine as possible—it melts more easily and avoids clumping.

Instructions

1. Bring a large pot of water to a boil. Salt it well (but not overly—Pecorino is salty).
2. Cook the spaghetti until just al dente. Reserve 1 cup of pasta water, then drain the pasta.
3. In a large skillet or saucepan, toast the black pepper over medium heat for 30–60 seconds until fragrant.
4. Add a splash (about ⅓ cup) of pasta water to the pan to bloom the flavor.
5. Reduce heat to low. Add the drained pasta to the skillet and toss. Gradually sprinkle in the cheese, stirring vigorously with tongs.
6. Add more pasta water as needed (a little at a time) to create a silky, glossy sauce that clings to the noodles.
7. Plate the pasta while it’s still hot and saucy. Top with extra Pecorino and a twist of black pepper.

Notes

Can I use Parmesan instead of Pecorino Romano?

Yes, but it won’t have the same sharp, salty bite. Pecorino is traditional and preferred.

Why does my cheese clump?

Make sure to use finely grated cheese and add it off direct heat while stirring constantly. Gradual mixing and a little hot pasta water help emulsify it smoothly.

Can I add butter or cream?

You can, but classic Cacio e Pepe doesn't use either. The creamy texture comes purely from cheese and starch.

Nutrition Facts

Calories

628

Sugar

4 g

Protein

31 g

Fat

15 g

Carbs

89 g

Sat. Fat

9 g

Cholesterol

52 mg

Fiber

4 g

Net carbs

85 g

Sodium

704 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.