Name: Cacio e Pepe Recipe
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound (16-ounces) spaghetti; 2 Tbsp. extra virgin olive oil; 4 Tbsp. unsalted butter; 1 cup (90grams) of grated Pecorino Romano cheese; 1/4 cup grated Parmigiano-Reggiano; 20 turns of coarsely cracked black pepper; 3/4 cup of salty pasta water

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Cacio e Pepe Recipe is a popular Italian pasta dish made with 2 ingredients: salty cheese and black pepper. This rich, creamy sauce is easy to make with 5 ingredients and toss with spaghetti. A simple dish with a decadent and flavorful sauce! Perfect for a quick pasta night when you need one!

A serving of Spaghetti on a blue plate. Topped with black pepper and cheese.

What is Cacio e Pepe?

Cacio e Pepe in Italian means: cheese and pepper.

This recipe for Cacio e Pepe is quick and easy to make, with only a few simple ingredients which you probably have in your kitchen. It is a pasta dish that originated in Rome, Italy, and was created long ago as a meal made with “whatever you had on hand.”

This recipe happens to be another one of those great ideas the Italians came up with to make a dish using only a few ingredients. Similar to our easy-weekly pasta dishes, like our Angel Hair Pasta with Lemon Sauce, Pasta with Creamy Cauliflower, and Pasta Cooked with Broccoli. And, if you love simple dishes like this one, then don’t miss our favorite Spaghetti with Garlic and Oil. It is the best!

Cacio e Pepe Recipe… and Better

Cacio e Pepe recipe is delicious! Regardless of where it came from, this dish is so creamy and flavorful, that you won’t be able to stop eating it. There’s nothing like a great pasta dish for dinner. Especially ones that are not made with a tomato base sauce.

Italian cooks and chefs are famous for getting creative in the kitchen and whipping up meals to feed their family. In addition, Pecorino Romano cheese originates in Rome, which is in the Lazio region of Italy, and this dish is found on every menu in every trattoria in Rome.

Pasta Cacio e Pepe is also gaining popularity in the U.S., especially in larger cities. You may even spot it on your next dinner menu at an Italian-American restaurant.

What makes Cacio e Pepe so flavorful?

The saltiness from both kinds of cheese, combined with the black pepper, which carries a complex flavor of piney, citrusy notes, lends a lovely flavor to the spaghetti.
Plus, the salty water helps create enough liquid for the sauce to become rich and creamy.

Trust me, it is divine!

A package of spaghetti, a bowl filled with grated cheese, some butter and black pepper on the counter.

Overview: Ingredients You Will Need

For our Cacio e Pepe recipe, you will need the following ingredients:

Extra-Virgin Olive Oil: You will need about 2 to 4 tablespoons for this recipe.
Unsalted Butter: We used 4 tablespoons, which is half a stick of butter.
Grated Pecorino Romano Cheese: You will need at least 1 cup, about 90 grams.
Grated Parmigiano-Reggiano Cheese: We like to mix two kinds of grated cheese, so you will need grated Parmesan cheese and at least 1/4 cup.
Coarsely Cracked Black Pepper: For pepper lovers, add at least 20 turns of black pepper to the pot, with more when serving.
Salty Pasta Water: Always reserve some pasta water, at least 3/4 cup or more as needed.
Spaghetti: 1 pound (16 ounces) You can also use your favorite gluten-free pasta.

A fork twirled in the center of the spaghetti on a blue plate.

How to Make Cacio e Pepe?

There are two ways to make this cacio e pepe recipe. For an easy version, toss all the ingredients with the spaghetti (as shown in our photos below).

The second way is to make the cream sauce in a separate skillet and add some salty water to help create the cheese sauce. Then toss in the cooked spaghetti and stir and toss until the pasta is fully coated. This way is delicious too, but requires a little more clean-up.

But today, we are doing it the easier way.

For this simple cacio e pepe recipe, boil the spaghetti, reserve about 3/4 cup of the salty water, then drain it. Next, toss the pasta with the ingredients, including the salty pasta water. Toss until the spaghetti is completely coated. Then serve.

All in one pot!

4 steps to making this spaghetti with cheese and pepper sauce.

Notes and Tips for Success:

Be sure to REMOVE the Pot from the heat before adding the cheeses.
This is a pasta dish that needs to be served immediately because the sauce tends to stick to the bottom of the pot. If it gets too sticky, add more of the “salted water” to the pot and stir vigorously.
The spaghetti should be a little “undercooked” when drained, since it will continue to cook as you toss it with the salty water and cheeses to make the sauce.
You can add more fresh ground pepper and extra grated Pecorino Romano on top before eating. It looks great and adds so much flavor.

FAQ’s

Is this dish kid-friendly? Yes! Most kids love pasta with butter, and this dish is very similar. Quick Tip: We recommend using a little less pepper for children.
Can we use different kinds of pasta with this recipe? Of course! Serve this dish using different types of long noodles, especially if you are tired of eating spaghetti. Use gluten-free pasta too!
Can we substitute pasta for vegetables? Yes! You can make this delicious dish with popular zucchini noodles for a healthy, lighter meal.
What do you serve with Cacio e Pepe? Serve this simple dish with a variety of entrees and appetizers. You can also serve it as the main entrée. (See our notes below!)
Can we add cream to the sauce? Yes, if you prefer. You can pour some heavy cream directly into the pot, and the steaming pasta will help to thicken it. Or increase the butter, pecorino cheese, and salt in the water.
How many servings does this recipe serve? This recipe will yield 6 servings.

What to Serve with Cacio e Pepe?

You can serve this pasta dish alone with a green salad on the side. Or, you can serve it as the first course with any of these:

Storing & Reheating…

TO STORE: Like many pasta dishes, they can be stored in a sealed container and kept chilled in the refrigerator for up to 2 days.

TO REHEAT: You can easily reheat the pasta in the microwave in 1-minute increments of 1 minute, or more, until it is warm enough to your liking. Plus, you can reheat it in a small skillet on the stovetop, but you will need to add a splash of water to it while reheating.

Additional Easy Pasta Recipes…

Don’t forget! If you try our Cacio e Pepe Recipe, let us know and leave a comment below! We’d love to hear from you. It helps us, and it helps everyone who reads it. Have fun, snap a photo, and share it on Instagram and Pinterest. We’d love to see what you bake! For more delicious ideas, follow us on Instagram, Pinterest, and Facebook.

Cacio e Pepe Recipe

Yield: 4 to 6 servings

Prep Time: 3 minutes

Cook Time: 10 minutes

Total Time: 13 minutes

Cacio e Pepe Recipe is a simple pasta dish made with a rich and creamy sauce that requires only 4 main ingredients. It's quick, easy, and creamy delicious!

5.0 Stars (1 Review)

Ingredients

1 pound (16-ounces) spaghetti
2 Tbsp. extra virgin olive oil
4 Tbsp. unsalted butter
1 cup (90grams) of grated Pecorino Romano cheese
1/4 cup grated Parmigiano-Reggiano
20 turns of coarsely cracked black pepper
3/4 cup of salty pasta water

Instructions

Bring a large pot filled with water to a full boil. Toss about 2 teaspoons of salt into the water. Toss in the spaghetti and cook it, following the directions on the package, but "undercook" it by 1 or 2 minutes.
Reserve about one cup of salty pasta water, and set it aside.
When spaghetti has a nice bite to it, very al-dente, drain it in a colander. Turn off the heat.
Meanwhile, in the same pot, pour in the olive oil, and toss in the butter.
Next, toss back the spaghetti into the pot, add the grated pecorino cheese, plus grated parmesan cheese, and 20 turns of coarsely cracked black pepper.
Pour in about 3/4 cup of the salty hot pasta water, and toss everything in the pot vigorously until it is well combined.
Serve in individual pasta dishes with additional cracked black pepper and pecorino cheese on top. Serve immediately.

Yields: 4 to 6 servings

Notes

TO STORE: Like many pasta dishes, they can be stored in a sealed container and kept chilled in the refrigerator and up to 2 days.
TO REHEAT: You can easily reheat the pasta in the microwave with increments of 1 minute, or more until it is warm enough to your liking. Plus, you can reheat it in a small skillet, on the stovetop, but you will need to add a splash of water to it while reheating.

Nutrition Information:

Yield: 4 to 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 384Total Fat: 18.1gCarbohydrates: 41.9gProtein: 13.4g

Happy Cooking! 🙂

Thanks for stopping by!

xo Anna and Liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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