Cacio e Pepe (Cheese and Pepper Pasta)

Cacio e Pepe (Cheese and Pepper Pasta)
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    40 mins
  • SERVING
    16 People
  • VIEWS
    6

Experience the sublime simplicity of Cacio e Pepe, a Roman classic where the sharp tang of Pecorino Romano meets the fiery kiss of black pepper, all bound together by the magic of pasta water into a silky, soul-satisfying sauce.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    43 g
  • Cholesterol
    39 mg
  • Fiber
    2 g
  • Protein
    16 g
  • Saturated Fat
    7 g
  • Sodium
    316 mg
  • Sugar
    2 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
15 mins

In a 12-quart pot, bring generously salted water to a rolling boil over high heat. (Estimated time: 10-15 minutes)

02

Step
12 mins

Add the spaghetti and cook according to package directions, until al dente. Reserve 2 cups of the starchy pasta water before draining. (Estimated time: 8-12 minutes)

03

Step
1 mins

Return the drained pasta to the pot. Pour in about 1 cup of the reserved pasta water. Add the Pecorino Romano cheese, butter, and black pepper. (Estimated time: 1 minute)

04

Step
5 mins

Working quickly over low heat, stir vigorously, adding more pasta water as needed, until the cheese melts into a smooth, creamy sauce that coats each strand of spaghetti. The sauce should cling to the pasta, not pool at the bottom of the pot. (Estimated time: 3-5 minutes)

05

Step
1 mins

Taste and adjust seasoning with salt. Serve immediately, garnished with additional Pecorino Romano cheese and a generous crack of black pepper. (Estimated time: 1 minute)

Use a high-quality Pecorino Romano cheese for the best flavor. Pre-grated cheese often contains cellulose, which can prevent it from melting smoothly.
Freshly cracked black pepper is crucial for the dish's signature aroma and flavor. Avoid using pre-ground pepper.
The key to a creamy sauce is the starchy pasta water. Add it gradually, as needed, to achieve the desired consistency.
Serve immediately! Cacio e Pepe is best enjoyed hot, before the sauce starts to tighten up.

Barrett Greenholt

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.0/ 5 ( 2 Ratings)
Total Reviews: (6)
  • Otilia Koch

    Easy to follow and delicious! My family loved it.

  • Geo Grant

    I added a little bit of Parmigiano-Reggiano and it was incredible! Thanks for the tip.

  • Meaghan Ullrich

    This recipe is a game-changer! The instructions were so clear, and the results were amazing.

  • Carley Stroman

    Finally, a Cacio e Pepe recipe that actually works!

  • Orlando Torpfriesen

    The key is definitely the pasta water! Don't skip that step. Thanks for sharing.

  • Chaim Bode

    I've tried other Cacio e Pepe recipes before, but this one is by far the best. The sauce was perfectly creamy.

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