Cacio e Pepe is a creamy Roman pasta I make with aged Pecorino cheese, freshly cracked black pepper, and starchy pasta water. I like how simple ingredients turn into a rich, glossy, comforting Italian classic in just minutes.
Why You’ll Love This Recipe
I love this recipe because it is quick, elegant, and full of bold flavor. I only need a few pantry ingredients, but the result tastes creamy and restaurant-worthy without using heavy cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz spaghetti or tonnarelli
1 cup finely grated aged Pecorino cheese
2 teaspoons freshly cracked black pepper
1 1/2 cups reserved pasta water
Salt for boiling water
Directions
I bring a large pot of lightly salted water to a boil and cook the pasta until al dente.
I reserve 1 1/2 cups of pasta water, then drain the pasta.
Then I toast the cracked black pepper in a large skillet over medium heat for 1 minute until fragrant.
I pour 1 cup of reserved pasta water into the skillet and bring it to a gentle simmer.
I add the cooked pasta and toss it well to coat evenly.
Next I lower the heat and gradually stir in the aged Pecorino cheese while tossing continuously until a creamy sauce forms.
I add extra pasta water a little at a time until the sauce looks glossy and smooth.
I serve it immediately with extra cheese and freshly cracked black pepper on top.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 550 kcal per serving
Variations
I sometimes use tonnarelli for a more traditional Roman texture. I also like adding extra black pepper when I want a sharper flavor, or mixing Pecorino with a little Parmesan for a slightly milder sauce.
Storage/Reheating
I prefer eating Cacio e Pepe right away because the sauce is creamiest when fresh. For leftovers, I store them in an airtight container in the refrigerator for up to 2 days.
To reheat, I warm the pasta gently in a skillet with a splash of water, tossing until the sauce loosens and becomes creamy again.
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FAQs
Can I use Parmesan instead of Pecorino?
I can use Parmesan, but Pecorino gives the classic salty, sharp Roman flavor.
Why did my cheese clump?
The cheese can clump if the skillet is too hot. I lower the heat and add the cheese gradually while tossing constantly.
What pasta works best?
I like spaghetti or tonnarelli because they hold the creamy pepper sauce well.
Can I make this ahead of time?
I do not usually make it ahead because the sauce is best fresh and glossy.
Does Cacio e Pepe use cream?
No, I make the creamy sauce with Pecorino cheese and starchy pasta water.
Conclusion
Cacio e Pepe is one of my favorite simple pasta dishes because it is fast, comforting, and full of classic Italian flavor. I like how the Pecorino, black pepper, and pasta water come together into a smooth, creamy sauce with very little effort.
📖 Recipe:
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Cacio e Pepe
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A classic Roman pasta made with aged Pecorino cheese, freshly cracked black pepper, and starchy pasta water. This simple dish creates a rich, glossy, and comforting sauce without any cream.
Ingredients
8 oz spaghetti or tonnarelli
1 cup finely grated aged Pecorino cheese
2 teaspoons freshly cracked black pepper
1 1/2 cups reserved pasta water
Salt for boiling water
Instructions
- Bring a large pot of lightly salted water to a boil and cook the pasta until al dente.
- Reserve 1 1/2 cups of pasta water, then drain the pasta.
- Toast the cracked black pepper in a large skillet over medium heat for 1 minute until fragrant.
- Pour 1 cup of reserved pasta water into the skillet and bring it to a gentle simmer.
- Add the cooked pasta and toss well to coat evenly.
- Lower the heat and gradually stir in the aged Pecorino cheese while tossing continuously until a creamy sauce forms.
- Add additional pasta water a little at a time until the sauce is glossy and smooth.
- Serve immediately with extra Pecorino cheese and freshly cracked black pepper if desired.
Notes
Tonnarelli can be used for a more traditional Roman texture.
Mix Pecorino with a small amount of Parmesan for a milder flavor.
If the cheese clumps, reduce the heat and add the cheese more gradually.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet with a splash of water to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boil
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
