Spaghetti Cacio e Pepe is a classic Roman pasta dish that showcases the beauty of simplicity. With just a handful of ingredients—spaghetti, Pecorino Romano cheese, and black pepper—this dish creates a creamy, peppery sauce that coats every strand of pasta. It’s rich, comforting, and incredibly easy to make.
Why I Love This Recipe
I love how this recipe turns basic pantry staples into something so indulgent. The sharpness of the Pecorino Romano, the warmth of the toasted black pepper, and the silky sauce created by the starchy pasta water come together in perfect harmony. It’s quick, requires minimal effort, and delivers restaurant-quality flavor at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz spaghetti
1 cup Pecorino Romano cheese, finely grated
1 ½ tsp freshly ground black pepper
1 tbsp unsalted butter (optional)
Salt, for boiling water
Directions
Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente, about 1 minute less than package instructions. Reserve 1 cup of pasta water before draining.
In a large skillet over medium heat, toast the black pepper for about 1 minute until fragrant.
Add ½ cup of the reserved pasta water to the skillet and bring to a simmer.
Reduce the heat to low and add the drained spaghetti, tossing to coat in the pepper-infused water.
Gradually sprinkle in the Pecorino Romano cheese while continuously stirring, adding more pasta water as needed to create a creamy sauce.
If using, add the butter to enhance the creaminess.
Continue tossing the pasta until the sauce clings smoothly to the noodles.
Serve immediately, garnished with additional Pecorino Romano and black pepper.
Servings and Timing
Servings: 2 servings
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Calories: 400 kcal per serving
Variations
Add Parmesan – While traditional Cacio e Pepe uses only Pecorino Romano, I sometimes mix in some Parmesan for a slightly milder flavor.
Use a Different Pasta Shape – Tonnarelli is a common alternative to spaghetti for an even more authentic Roman experience.
Garlic Infusion – Though not traditional, I like to infuse the butter with a bit of garlic for extra depth.
Extra Creaminess – A touch of heavy cream can make the sauce even silkier, though purists may disagree.
Spicy Kick – A pinch of red pepper flakes adds a subtle heat that complements the black pepper beautifully.
Storage/Reheating
Cacio e Pepe is best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. When reheating, I add a splash of warm water to loosen the sauce while gently warming it in a skillet over low heat. I avoid using the microwave, as it can make the cheese clump.
FAQs
How can I prevent the cheese from clumping?
I make sure to finely grate the Pecorino Romano and add it gradually while continuously tossing the pasta. Keeping the heat low when mixing the cheese helps prevent clumps.
Can I use Parmesan instead of Pecorino Romano?
Parmesan has a milder flavor and less saltiness than Pecorino Romano. While it’s not traditional, it can work in a pinch. A mix of both can balance the flavors nicely.
Is butter necessary for Cacio e Pepe?
No, but I like adding a small amount of butter for extra creaminess. The original Roman recipe relies solely on pasta water and cheese to create the sauce.
What’s the best pasta shape for Cacio e Pepe?
Spaghetti is commonly used, but tonnarelli (a thicker, square-cut pasta) is the traditional choice in Rome. Bucatini or linguine also work well.
Can I make Cacio e Pepe ahead of time?
It’s best served immediately, as the sauce thickens quickly. If I need to make it ahead, I store the pasta separately from some reserved pasta water and reheat gently while stirring in the liquid.
Conclusion
Spaghetti Cacio e Pepe is proof that simple ingredients can create an unforgettable dish. With just pasta, cheese, and black pepper, I can whip up a rich, creamy, and flavorful meal in under 30 minutes. Whether I stick to tradition or experiment with variations, this dish never disappoints.
📖 Recipe:
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Spaghetti Cacio e Pepe
- Total Time: 20 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Spaghetti Cacio e Pepe is a classic Roman pasta dish made with just three main ingredients: spaghetti, Pecorino Romano cheese, and black pepper. This simple yet indulgent dish creates a creamy, peppery sauce using starchy pasta water, delivering bold flavors in under 30 minutes. Perfect for a quick weeknight dinner or an authentic Italian meal at home.
Ingredients
12 oz spaghetti
1 cup Pecorino Romano cheese, finely grated
1 ½ tsp freshly ground black pepper
1 tbsp unsalted butter (optional)
Salt, for boiling water
Instructions
- Cook the Pasta – Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente, about 1 minute less than package instructions. Reserve 1 cup of pasta water before draining.
- Toast the Pepper – In a large skillet over medium heat, toast the black pepper for about 1 minute until fragrant.
- Create the Base – Add ½ cup of the reserved pasta water to the skillet and bring to a simmer.
- Combine Pasta and Sauce – Reduce the heat to low and add the drained spaghetti, tossing to coat in the pepper-infused water.
- Melt the Cheese – Gradually sprinkle in the Pecorino Romano cheese while continuously stirring, adding more pasta water as needed to create a creamy sauce.
- Enhance (Optional) – If using, add the butter for extra creaminess.
- Finish and Serve – Continue tossing the pasta until the sauce clings smoothly to the noodles. Serve immediately with extra Pecorino Romano and black pepper on top.
Notes
Prevent Clumping – Finely grate the cheese and add it gradually while stirring constantly. Keeping the heat low helps create a smooth sauce.
Use Tonnarelli for Authenticity – This thicker, square-cut pasta is traditional in Rome.
Extra Creaminess – Though not traditional, a touch of butter or heavy cream can make the sauce even silkier.
Spicy Kick – A pinch of red pepper flakes pairs well with the black pepper.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Pasta, Dinner
- Method: Stovetop
- Cuisine: Italian, Roman
Nutrition
- Serving Size: 2 servings
- Calories: ~400 kcal per serving
