cacio e pepe recipe (2)

Cacio e Pepe Recipe

This classic Roman pasta dish is made with just a handful of simple ingredients: pasta, Pecorino Romano, freshly cracked black pepper, and starchy pasta water. Creamy without any cream, this authentic Italian favorite delivers bold, peppery flavor and a silky sauce in about 20 minutes.

cacio e pepe recipe (1)
cacio e pepe recipe (1)

Ingredients

  • 1 pound spaghetti (or tonnarelli)
  • 2 tablespoons olive oil (optional traditional versions may omit or use a small amount of butter)
  • 2 teaspoons freshly ground black pepper
  • 1¾ cups finely grated Pecorino Romano cheese
  • 1 cup reserved pasta cooking water (as needed)
  • Salt, for pasta water

Optional Variations

  • ½ cup grated Parmesan (for a blended cheese version)
  • 1 egg yolk (for extra richness and creaminess)
  • 1 cup cooked chicken (for added protein)

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti until al dente according to package directions. Before draining, reserve 1 cup of the pasta cooking water.
  2. In a large skillet over medium heat, toast the freshly ground black pepper for 1 to 2 minutes until fragrant. Add olive oil if using.
  3. Add the drained pasta directly to the skillet and toss to coat evenly in the pepper.
  4. Remove the skillet from direct heat. Gradually sprinkle in the grated Pecorino Romano, tossing constantly to prevent clumping.
  5. Slowly add reserved pasta water a few tablespoons at a time, stirring continuously, until a smooth, creamy sauce forms and coats the pasta.
  6. Adjust consistency with more pasta water or cheese as needed. The sauce should be silky and glossy, not dry or clumpy.
  7. Serve immediately topped with extra Pecorino Romano and freshly cracked black pepper.
cacio e pepe recipe (3)
cacio e pepe recipe (3)

Preparation Details

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: Approximately 800 per serving