Cacio e Pepe
This post may contain affiliate links. Read my full disclosure policy. Cacio e pepe is a deceptively simple dish packed with flavor. Featuring pasta, Pecorino Romano cheese, and black pepper, this version uses a foolproof technique to ensure a creamy, clump-free sauce every time! One of the simplest and most beloved pasta dishes from Rome, cacio e pepe literally translates to “cheese and pepper.” Pronounced kaa-chee-ow-ee-peh-pay, the traditional dish calls for just three ingredients: coarsely ground black pepper, finely grated Pecorino Romano, and pasta. Some modern versions, like this one, add a little olive oil, butter, or cream for extra richness. The magic happens when starchy pasta water is mixed in, creating a rich, creamy sauce that clings to the pasta—think of it as Italy’s version of mac and cheese, similar in its simplicity to fettuccine Alfredo, but with a bold, peppery kick. The traditional method involves stirring cheese and pasta water into cooked noodles, but it’s prone to clumping. To avoid this, I use a trick from Luciano Monosilio: blend the pasta water and cheese first to achieve a smooth, velvety sauce. Perfect for two, this cacio e pepe recipe is a quick, no-fuss meal, but can easily be doubled if needed! What You’ll Need To Make Cacio e Pepe Pasta: The recipe calls for bucatini, spaghetti, or tonnarelli. Bucatini (also known as perciatelli) resembles spaghetti but is thicker and has a small hole running through the center—hence the name “buco,” which means “hole” in Italian. Tonnarelli, on the other hand, is a long, thick pasta with square edges, traditionally used in Roman cuisine and ideal for soaking up rich sauces. Spaghetti is a great alternative if you can’t find the other two. Pecorino Romano: A sharp, salty sheep’s milk cheese that provides bold flavor. It’s the best choice for this dish, as it adds more intensity than Parmesan or Parmigiano-Reggiano. Pre-grated cheese is perfectly fine to use in this recipe—that’s what I use! Freshly Ground Black Pepper: Use coarsely ground pepper for the best texture and flavor. I’ve given a range depending on how peppery you like your pasta; add to taste. Butter: While not a traditional ingredient in cacio e pepe, the butter is used to “bloom” the fresh ground pepper before mixing it in with the pasta. It also makes for a creamier sauce without diluting the other flavors. Jump to the printable recipe for precise measurements Pasta: The recipe calls for bucatini, spaghetti, or tonnarelli. Bucatini (also known as perciatelli) resembles spaghetti but is thicker and has a small hole running through the center—hence the name “buco,” which means “hole” in Italian. Tonnarelli, on the other hand, is a long, thick pasta with square edges, traditionally used in Roman cuisine and ideal for soaking up rich sauces. Spaghetti is a great alternative if you can’t find the other two. Pecorino Romano: A sharp, salty sheep’s milk cheese that provides bold flavor. It’s the best choice for this dish, as it adds more intensity than Parmesan or Parmigiano-Reggiano. Pre-grated cheese is perfectly fine to use in this recipe—that’s what I use! Freshly Ground Black Pepper: Use coarsely ground pepper for the best texture and flavor. I’ve given a range depending on how peppery you like your pasta; add to taste. Butter: While not a traditional ingredient in cacio e pepe, the butter is used to “bloom” the fresh ground pepper before mixing it in with the pasta. It also makes for a creamier sauce without diluting the other flavors. Jump to the printable recipe for precise measurements Step-by-Step Instructions In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain. Set the same pot over low heat and melt the butter. Add the pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat. In a blender, combine the cheese and ⅔ cup of the hot pasta water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs. Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired. You May Also Like RecipeComments (42)Add Comment Recipe Comments (42) Add Comment Ingredients Salt 8 oz bucatini, spaghetti, or tonnarelli 2 tablespoons unsalted butter 1½ - 2 teaspoons freshly ground black pepper, depending on how peppery you like your pasta 1 cup finely grated Pecorino Romano cheese Salt 8 oz bucatini, spaghetti, or tonnarelli 2 tablespoons unsalted butter 1½ - 2 teaspoons freshly ground black pepper, depending on how peppery you like your pasta 1 cup finely grated Pecorino Romano cheese Instructions In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain. Set the same pot over low heat and melt the butter. Add the pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat. In a blender, combine the cheese and ⅔ cup of the pasta cooking water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs. Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Add more of the reserved pasta water to thin the sauce only if necessary. Be careful at this stage: if the sauce gets too hot, it will start to clump up and stick to the pot and tongs. Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired. In a Dutch oven or large pot, bring 2 quarts of water and 1 teaspoon of salt to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and drain. Set the same pot over low heat and melt the butter. Add the pepper and cook, stirring constantly, until fragrant, about 1 minute. Add the drained pasta to the pot and toss to coat evenly. Remove the pot from the heat. In a blender, combine the cheese and ⅔ cup of the pasta cooking water. Blend until smooth and creamy, 10 to 15 seconds. Add the sauce to the pasta in the pot and toss with tongs. Place the pot back over low heat and cook, stirring constantly with the tongs, until the sauce is the consistency of a thin cream sauce, a few minutes. Add more of the reserved pasta water to thin the sauce only if necessary. Be careful at this stage: if the sauce gets too hot, it will start to clump up and stick to the pot and tongs. Once the sauce is the right consistency, immediately transfer the pasta to bowls and serve. Pass more cheese and pepper at the table, if desired. Pair with Nutrition Information Powered by Per serving (2 servings) Calories: 785 Fat: 31 g Saturated fat: 19 g Carbohydrates: 89 g Sugar: 4 g Fiber: 4 g Protein: 36 g Per serving (2 servings) Calories: 785 Fat: 31 g Saturated fat: 19 g Carbohydrates: 89 g Sugar: 4 g Fiber: 4 g Protein: 36 g This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerPizza, Pasta & VegetarianQuick & EasyVegetarianItalian Dinner Pizza, Pasta & Vegetarian Quick & Easy Vegetarian Italian