Cacio e Pepe is a creamy and cheesy Italian pasta dish from Rome, made with just a few simple ingredients. It’s usually prepared with long pasta like spaghetti, tonnarelli, or bucatini, tossed with Pecorino Romano cheese and freshly cracked black pepper. The sauce is smooth and flavorful, and the whole dish comes together in under 30 minutes.
What You’ll Find On This Page
The name "Cacio e Pepe" simply means "cheese and pepper" in Italian. That’s really all you need to make it. This dish has been part of Roman cooking for centuries. It was first made by shepherds looking for a quick and filling meal using ingredients that were easy to carry and store.
Even though it’s a traditional recipe, Cacio e Pepe is now enjoyed all over the world. It’s popular because it’s easy to make, uses pantry staples, and always feels comforting. You can enjoy it on its own or pair it with bread, roasted veggies, salad, or grilled meat.
If you feel like switching things up, you can try it with different pasta shapes or add your own small twist to make it your own.
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Ingredients and Substitutions Overview
The ingredients for making Cacio e Pepe are simple and classic Italian pantry staples. You might already have some of them at home, and the rest are easy to find at any grocery store. Let’s take a look at what you’ll need below.
- Pasta: Long-shaped pasta works best for this recipe. It holds the sauce well and gives you that classic texture. Spaghetti or tonnarelli are great choices for making an authentic Cacio e Pepe.
- Pecorino Romano Cheese: This cheese adds a sharp, salty, and creamy flavor. I recommend using a block of cheese and grating it fresh—it melts better and gives a smoother sauce. Pre-grated cheese is fine too, but it might not melt as evenly.
- Black Pepper: Freshly cracked black pepper brings a gentle heat and the signature peppery flavor. Try to avoid pre-ground pepper if you can—freshly cracked gives much more depth.
- Water: You’ll need water to cook the pasta. Be sure to save a little of the starchy pasta water—it helps the cheese blend into a creamy sauce when mixing everything together.
- Unsalted Butter: I’ve used unsalted butter to add a rich and smooth taste. You can also use olive oil if you prefer a slightly lighter, more savory flavor.
How to Make Cacio E Pepe at Home?
Let’s make a warm and comforting bowl of Cacio e Pepe together! I’ll walk you through how to cook the pasta just right and bring everything together with a creamy, peppery sauce. I’ve also included step-by-step photos and a detailed video to help you along the way. So, let’s get started!
Enjoy More Comforting Pasta Recipes:
- Aglio E Olio
- Garlic Parmesan Pasta
- Alfredo Pasta
- White Sauce Pasta
- Pesto Pasta
- Chicken Fettuccine Alfredo
- Garlic Parmesan Orzo
- Salmon Pasta
- Shrimp Scampi
- Garlic Butter Shrimp Pasta
- Mac and Cheese
Cacio E Pepe
Enjoy a cozy bowl of creamy Cacio e Pepe with this simple recipe. Made with spaghetti, Pecorino Romano cheese, and freshly cracked pepper, it’s perfect for lunch or dinner. You can enjoy it on its own or pair it with your favorite meats, veggies, or bread for a complete and satisfying meal.
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Ingredients
To Cook Pasta
- 1 lb Spaghetti Pasta
- 6 cups Water, or enough to cook pasta
- Salt, to taste
For Cacio E Pepe
- 1 cup Pecorino Romano Cheese, grated
- 1 tsp Black Pepper, freshly cracked
- 1½ cups Pasta Cooked Water, save extra to adjust the sauce if needed
Instructions
Cooking Pasta
- Start by filling a wide pot with enough water to cook the pasta and season it with salt to taste. Bring it to a gentle boil over medium heat. Using a wide pot gives the pasta enough space to cook evenly and keeps it from sticking. Salting the water adds flavor to the pasta right from the beginning.
- Add the spaghetti and gently press it down until fully covered by water. This helps the pasta soften evenly and prevents it from clumping as it cooks.
- Cook the pasta until it’s tender, following the instructions on the package. It should be soft but still have a slight bite. Stir now and then to keep the strands from sticking together.
- Once the pasta is done, save some of the pasta water before draining. We’ll use this starchy water later to help melt the cheese and bring the sauce together.
- Drain the pasta and set it aside. If you're not mixing it with the sauce right away, you can rinse it with cold water to stop the cooking process.
Preparing Cacio e Pepe
- In a pan over medium heat, add the butter and let it melt gently. Be careful not to let it brown, as that can change the flavor. Once melted, add the freshly cracked black pepper and sauté for a minute until it smells aromatic. This brings out the pepper’s natural oils and adds great flavor to the sauce.
- Add about one-third of the reserved pasta water and stir well. We’ll use the rest in small amounts as needed. This helps form the base of a smooth, slightly thick sauce.
- Add the cooked pasta and toss gently to coat it in the butter and pepper mixture. Add another one-third of the pasta water and continue tossing until everything is evenly coated.
- Add half of the grated Pecorino Romano cheese and mix until it melts into the pasta. Stir gently so the cheese melts evenly without clumping.
- Add the remaining cheese and the last one-third of the pasta water. Toss everything well until the sauce becomes smooth and creamy. At this point, the pasta should be well coated and ready to serve.
Serving
- Serve your Cacio e Pepe warm, topped with more grated Pecorino Romano if you like. You can enjoy it on its own, or pair it with roasted chicken, vegetables, or bread. For more ideas, check out the Serving Suggestions section below.
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Chef's Notes and Tips
Here are some helpful tips to make a perfect Cacio e Pepe every time:
- Use the Right Pasta: Long pasta like spaghetti, tonnarelli, or bucatini works best for this dish. These shapes hold the creamy sauce well. Tonnarelli is the traditional choice—thicker and chewier than spaghetti. I used spaghetti here since it’s easy to find and still gives great results. If you don’t have any of these, linguine or fettuccine are good alternatives, even if they’re not classic picks.
- Use a Large Pot: Cook the pasta in a big pot with plenty of water. It gives the noodles enough space to move around and cook evenly without sticking.
- Save More Pasta Water: It’s better to save a little extra pasta water before draining, just in case. You’ll use it to adjust the sauce, and you might need more than expected.
- Grate the Cheese Yourself: Go for a block of Pecorino Romano and grate it fresh. It melts better and gives you a smoother, creamier sauce. Pre-grated cheese can work in a pinch, but it may contain fillers that cause the sauce to clump or turn gritty. That’s why fresh-grated cheese is the better option for both texture and taste.
- Let the Cheese Come to Room Temperature: Grating and using cheese that’s at room temperature helps it melt more smoothly into the sauce. Cold cheese can clump when mixed with hot pasta water.
- Use a Microplane or Fine Grater: A fine grate helps the cheese melt faster and blend more easily with the pasta water, giving you a creamier sauce without lumps.
- Use Freshly Cracked Black Pepper: This dish gets its bold flavor from freshly cracked black pepper. It adds a warm kick and deep aroma. Pre-ground pepper won’t give the same depth, so try to crack it fresh for the best results.
- Work Quickly While Assembling: After draining the pasta, move fast. Mix it with cheese and pepper while it’s still hot, so the heat helps melt the cheese and emulsify the sauce properly.
- Avoid Overheating the Cheese Sauce: High heat can cause the cheese to clump or turn stringy. That’s why we mix everything off the heat or over very low heat, using the warmth from the pasta and water.
- Adjust Sauce Consistency: If your sauce is too thick or sticky, slowly add some reserved pasta water. This helps loosen the sauce without making it watery. Adding a little at a time also helps the cheese melt and blend smoothly with the pasta.
- Toss, Don’t Stir: Tossing the pasta (using tongs or a fork) while adding cheese and water helps the sauce coat the noodles more evenly than stirring with a spoon.
- About Butter: Butter isn’t traditional, but I’ve used it here for a richer and smoother sauce. It balances the sharpness of the cheese and gives a soft, buttery finish. If you prefer a lighter or more classic version, you can use olive oil instead. It brings a light, fruity note that still works well with the pepper and cheese.
- Experiment with a Mix of Cheeses: Pecorino Romano is the classic choice, but you can try blending in a bit of freshly grated Parmesan. Parmesan has a milder, nutty flavor that can balance out the sharpness of Pecorino. If you’re curious, test it with a small batch and adjust the ratio to match your taste.
- Use a Mixing Bowl Method (Optional): Some cooks prefer tossing the hot pasta, cheese, pepper, and pasta water in a large mixing bowl instead of the pot. This prevents overheating and helps the sauce come together smoothly.
Nutrition Info
Serving: 1serving | Calories: 517kcal | Carbohydrates: 86g | Protein: 23g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 906mg | Potassium: 274mg | Fiber: 4g | Sugar: 3g | Vitamin A: 104IU | Calcium: 301mg | Iron: 2mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
You can enjoy this Cacio e Pepe on its own, or pair it with your favorite sides to make it a more filling meal. Here are some of my go-to pairings that I often enjoy—maybe you’ll find a new favorite too!
- Breads: Crusty bread, garlic bread, or focaccia are great for soaking up the extra sauce and make a comforting side.
- Chicken Dishes: Roasted chicken—whether it’s whole or just your favorite cuts like breasts, thighs, or drumsticks—goes really well with the creamy pasta. For something more saucy, chicken cacciatore, chicken marsala, or chicken piccata are tasty options.
- Seafood: I often enjoy this dish with baked salmon or tilapia. You can also try sautéed or fried shrimp, or even seared scallops if you're in the mood for seafood.
- Salads: A fresh salad is always a good choice. Green salad, Caesar salad, or a peppery arugula salad add a nice balance to the creamy pasta.
- Soup Starters: Starting with a light soup like tomato or vegetable soup adds a warm and cozy touch. It’s a great way to begin your meal, especially at dinner.
- Sauteed Mushrooms: Mushrooms sautéed with garlic and a little butter or olive oil add a savory depth and pair well with the cheesy sauce.
- Eggplant Dishes: Eggplant Parmigiana or grilled eggplant slices are great for a heartier vegetarian pairing. Their rich, savory flavor balances nicely with the creamy pasta.
- Grilled or Roasted Vegetables: Try serving it with grilled or roasted veggies like asparagus, zucchini, Brussels sprouts, green beans, or broccoli. They add a healthy and flavorful touch to your plate.
Storage Suggestions
I recommend enjoying this dish right after it's made, while the sauce is still creamy and smooth. But if you have leftovers, you can definitely store and reheat them. Here are some helpful tips:
- In the fridge: Let the pasta cool completely, then transfer it to an airtight container. You can keep it in the fridge for up to 2 days.
- Reheating: Warm it gently on the stovetop over low heat. Add a little bit of water, milk, or leftover pasta water if you have some. Stir until the sauce turns creamy again. If you're using a microwave, heat in short intervals and stir in between. Add a bit of liquid each time to help loosen up the sauce.
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