Cacio E Pepe Recipe

I’ve been perfecting my Cacio e Pepe recipe for years, and I’m ready to share my tried-and-true method with you. There’s something magical about transforming just four simple ingredients into one of Rome’s most beloved pasta dishes. While it may seem straightforward, mastering the perfect cheese-to-water ratio and achieving that silky smooth sauce takes specific techniques. Let me show you how to create this classic dish in your own kitchen.

Recipe

Prepare to discover the ultimate comfort food that perfectly balances simplicity and sophistication – a true Roman classic that proves less really can be more.

With just four ingredients and a time-honored technique, cacio e pepe transforms into a creamy, luxurious pasta dish that’s greater than the sum of its parts.

The magic happens when perfectly al dente spaghetti meets freshly cracked black pepper and sharp, salty Pecorino Romano cheese, creating a velvety sauce that clings to every strand.

I’ve spent years perfecting this recipe, testing different cheese-to-pepper ratios and pasta-water techniques, to bring you a foolproof version that rivals any you’d find in Rome’s trattorias.

While it may seem deceptively simple, mastering cacio e pepe is a rite of passage for any pasta lover – and I promise that once you nail this technique, you’ll never look at mac and cheese the same way again.

The best part? You’re just 20 minutes away from pasta perfection that will make you feel like a true Italian chef.

Ingredients

Cacio e Pepe, meaning “cheese and pepper” in Italian, relies on just a handful of high-quality ingredients to create its signature creamy, luxurious sauce.

The secret to this Roman classic lies in selecting the right cheese and mastering the pepper-to-cheese ratio for that perfect balance of sharp and spicy flavors.

• 1 pound (450g) spaghetti or tonnarelli pasta – fresh is ideal, but high-quality dried works beautifully
• 1½ cups (150g) freshly grated Pecorino Romano – avoid pre-grated for best melting
• ½ cup (50g) freshly grated Parmigiano-Reggiano – adds complexity to the cheese profile
• 2 tablespoons whole black peppercorns, freshly cracked – pre-ground pepper won’t deliver the same punch
• 2 tablespoons olive oil – use extra virgin for best flavor
• Reserved pasta water – the starchy liquid is vital for creating the creamy sauce
• Salt for pasta water – be conservative as Pecorino is naturally salty

Pro tip: For ideal results, bring cheese to room temperature before using, and crack pepper just before cooking to release its essential oils.

Optional garnish: Extra grated cheese and freshly cracked pepper for serving

How to Make the Best Classic Roman Pasta Dish

• Bring a large pot of salted water to a rolling boil

Fill a pot with 4-5 quarts of water and add 1.5-2 tablespoons of salt. The water should taste like seawater – this is vital as it’s your main opportunity to season the pasta properly.

– Cook the spaghetti until al dente

Add 1 pound of spaghetti to the boiling water and cook for 1-2 minutes less than package instructions. Reserve 1.5 cups of pasta cooking water before draining – this starchy water is essential for creating the creamy sauce.

– Toast the black pepper

While pasta cooks, add 2 tablespoons of freshly ground black pepper to a large, dry skillet over medium heat.

Toast for 30 seconds until fragrant, being careful not to burn it. This step releases the pepper’s essential oils and intensifies its flavor.

– Create the cheese mixture

In a large bowl, combine 1.5 cups finely grated Pecorino Romano and 1.5 cups Parmigiano-Reggiano.

Mix well and set aside. Using room temperature cheese helps it melt more smoothly into the sauce.

– Start the sauce

Add 1/2 cup of reserved pasta water to the skillet with toasted pepper.

Bring to a simmer over medium heat, then add the al dente pasta and half of the cheese mixture.

Toss continuously with tongs to prevent the cheese from clumping.

– Finish the sauce

Gradually add remaining cheese while constantly tossing the pasta.

Add more pasta water as needed, a few tablespoons at a time, until the sauce becomes creamy and coats the pasta evenly.

The pasta should flow freely when you shake the pan.

– Final adjustments

Taste and adjust seasoning if needed. The sauce should be silky and coat each strand of pasta.

If it becomes too thick, loosen with additional pasta water. If too loose, continue tossing until it thickens.

Chef Tips

Following these classic preparation steps is just the beginning. I’ve found that warming your plates in the oven guarantees the cheese stays perfectly melted.

For plating techniques, I recommend twirling the pasta high with tongs to create an elegant tower.

And don’t forget about wine pairing – a crisp Frascati from Rome’s surrounding hills complements the pepper beautifully.

Nutrition

Traditional Cacio e Pepe is a simple Roman pasta dish made primarily with cheese and black pepper. The following nutritional values are based on a single serving (approximately 2 oz dried pasta).

Per serving (1 cup):

What You’ll Love About This Recipe

This classic Roman pasta dish is the ultimate comfort food that combines simple ingredients into something extraordinary magical. With just a handful of pantry staples, you can create a creamy, luxurious pasta that will impress anyone at your table.

• Quick and Simple – Using only 4 basic ingredients, this dish comes together in just 20 minutes, making it perfect for busy weeknights or last-minute dinner plans.
• Budget-Friendly – No fancy or hard-to-find ingredients required – just pasta, cheese, black pepper, and pasta water to create restaurant-quality results at home.
• Foolproof Method – Our tested technique guarantees you’ll achieve that signature silky, emulsified sauce every time without it becoming clumpy or dry.

Recipe Card

This classic Roman pasta dish is made with just a few simple ingredients – pasta, Pecorino Romano cheese, black pepper and pasta water. The creamy sauce forms when hot pasta water emulsifies with the grated cheese and freshly ground pepper.

Ingredients:

• 1 pound (450g) spaghetti or tonnarelli
• 2 cups (200g) finely grated Pecorino Romano
• 2 tablespoons freshly ground black pepper
• Salt for pasta water
• Reserved pasta cooking water

Instructions:

1. Bring a large pot of salted water to boil
2. Cook pasta until al dente according to package directions
3. Reserve 1 cup pasta cooking water before draining
4. Return pasta to pot over low heat
5. Add grated cheese, black pepper and 1⁄2 cup pasta water
6. Toss vigorously until cheese melts and creates a creamy sauce
7. Add more pasta water as needed to reach desired consistency

Notes:

Use freshly ground black pepper for best flavor. Pecorino Romano can be partially substituted with Parmigiano-Reggiano.

Equipment:

• Large pot
• Cheese grater
• Tongs or pasta fork

Time:

Prep time: 5 minutes

Cooking time: 15 minutes

Cuisine: Italian/Roman

Serving: 4-6 portions