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Cacio e Pepe Recipe

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What makes Cacio e Pepe so special? It’s all about technique and quality ingredients. The holy trinity of pasta, Pecorino Romano, and freshly cracked black pepper creates a symphony of flavors that’s far greater than the sum of its parts. The key lies in emulsifying the cheese with starchy pasta water to create that irresistibly creamy sauce without a drop of cream.

While Cacio e Pepe is delicious year-round, I find myself craving it most as the weather turns cooler. It’s the ultimate comfort food for chilly evenings, especially when paired with a crisp glass of white wine and a side of broccoli rabe and green goddess salad for a pop of freshness.

Have you tried making Cacio e Pepe at home? I’d love to hear about your experiences or any unique twists you’ve given this classic Roman dish!

Why This Recipe Is a Must-Try for You?

  • I was intimidated at first, but mastering the emulsion technique made me feel like a pasta pro – you’ll be surprised how quickly you can nail it too!
  • It’s my go-to impressive dinner party dish that always wows guests, despite being deceptively simple to prepare.
  • I’ve experimented with different peppercorns (like pink or Szechuan) for subtle flavor variations – it’s fun to play with the classic!
  • On busy weeknights, I can whip this up faster than ordering takeout, and it always feels like a treat.
  • The leftovers (if there are any!) make an amazing base for a frittata the next day – talk about versatility!

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Cacio e Pepe Recipe

Cacio e Pepe Recipe

Cacio e Pepe is a classic Roman pasta dish featuring spaghetti tossed with a creamy sauce made from Pecorino Romano cheese and black pepper. It's simple yet bursting with flavor, perfect for a quick and satisfying meal.
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Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 550kcal
Author: Jacob Allen
Servings: 2 Servings

Equipment

  • Large pot for boiling pasta
  • Skillet
  • Grater

Ingredients

  • 250 g spaghetti
  • 100 g Pecorino Romano cheese finely grated
  • 2 tsp freshly ground black pepper
  • Salt to taste
  • Extra virgin olive oil

Instructions

  • Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.
  • In a large skillet, toast black pepper over medium heat until fragrant.
  • Add cooked spaghetti to the skillet with a splash of pasta water. Toss to combine.
  • Gradually add grated Pecorino Romano cheese, tossing continuously until creamy. If needed, add more pasta water to achieve desired consistency.
  • Season with salt if necessary and serve immediately. Drizzle with extra virgin olive oil if desired.

Notes

  1. Use high-quality Pecorino Romano cheese for the best flavor.
  2. Reserve pasta water before draining the spaghetti; it helps create a creamy sauce.

Nutrition

Serving: 125g | Calories: 550kcal | Carbohydrates: 71g | Protein: 22g | Fat: 18g

My Top Tips That Make a Difference!

Tip 1: Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

Tip 2: In a large skillet, toast black pepper over medium heat until fragrant.

Tip 3: Gradually add grated Pecorino Romano cheese, tossing continuously until creamy. If needed, add more pasta water to achieve the desired consistency.

Tip 4: Season with salt if necessary and serve immediately. Drizzle with extra virgin olive oil if desired.

Great Accompaniments for Your Cacio e Pepe!

Cacio e Pepe Recipe

Cacio e Pepe pairs beautifully with a variety of sides that balance its rich, creamy flavors. Complement the pasta with something fresh and crisp, a touch of roasted goodness, and a bit of crunch. A refreshing drink will also enhance the meal, making every bite of Cacio e Pepe even more enjoyable.

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