Name: Cacio e Pepe Pasta Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 12 oz spaghetti (or tonnarelli); Salt (for pasta water); 1 cup finely grated Pecorino Romano cheese; Freshly cracked black pepper (about 2 teaspoons or to taste); 2 tablespoons unsalted butter (optional, for extra creaminess)

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Introduction

Cacio e Pepe is a classic Roman pasta dish that combines simple ingredients into a rich and flavorful meal. With just Pecorino Romano cheese, black pepper, and pasta, you can create a creamy, peppery sauce that’s quick and satisfying.

A white bowl filled with a single layer of spaghetti noodles coated in a light, creamy sauce, giving them a shiny and smooth texture. On top of the noodles, there is a sprinkling of finely grated white cheese and small black pepper flakes scattered evenly. The background is a white marbled surface, softly blurred, focusing attention on the pasta. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Use freshly cracked black pepper for the best flavor and aroma in this dish.
For a richer sauce, add butter slowly and toss well to emulsify the sauce.
Try tonnarelli pasta for a more traditional texture instead of spaghetti.
Work quickly after adding cheese to prevent clumping and achieve a smooth sauce.

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 restore creaminess. Avoid microwaving directly, as the sauce may separate.

How to Serve

A close-up view of a bowl filled with a single layer of thin spaghetti noodles coated in a light creamy sauce. The noodles are pale yellow with a smooth, slightly glossy texture, entwined loosely. Generous sprinkles of finely grated white cheese and coarse black pepper flakes are scattered evenly on top, adding a speckled contrast. The dish is presented in a white bowl set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Pecorino Romano is traditional and provides a sharp, salty flavor perfect for this dish. Parmesan can be used as a substitute but will result in a milder taste.

How do I prevent the sauce from becoming clumpy?

Remove the skillet from heat before adding cheese, and toss the pasta quickly while gradually adding reserved pasta water. This helps the cheese melt evenly and creates a smooth, creamy sauce.