Cacio e Pepe, which translates to “cheese and pepper” in Italian, is a traditional Roman pasta dish that captures the essence of simplicity and flavor. With just a handful of ingredients—spaghetti, Pecorino Romano cheese, black pepper, and pasta water/milk—this Cacio e Pepe recipe is a perfect example of how basic ingredients can come together to create something truly special.
Originating from the rustic kitchens of Roman shepherds, Cacio e Pepe has become a beloved staple across Italy and beyond. Its beauty lies in the balance of the sharp, salty Pecorino Romano and the earthy heat of freshly cracked black pepper. The creamy sauce that coats each strand of spaghetti is achieved without butter or cream, relying solely on the pasta water and cheese to create that silky, smooth texture.
Despite its simple ingredient list, mastering Cacio e Pepe can be a rewarding challenge. The key is to ensure the cheese melts perfectly into the sauce without clumping, creating a rich, velvety coating for the pasta. The freshly cracked black pepper adds a fragrant, spicy kick, elevating the dish from basic to sublime.
Whether you’re new to Italian cuisine or a seasoned pasta enthusiast, this dish offers an irresistible flavor that will quickly become a favorite. It’s fast enough for a weeknight meal yet elegant enough to impress guests—Cacio e Pepe is a true culinary masterpiece hidden in plain sight.
Ingredients: Cacio e Pepe Recipe with Spaghetti
400 grams spaghetti
200 grams Pecorino Romano cheese, finely grated
2 tablespoons black peppercorns (freshly cracked)
Salt, to taste
6 tablespoons pasta cooking water (reserved from boiling spaghetti) or milk
Time Break-Down – Cacio e Pepe Recipe with Spaghetti
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time : 25 minutes
Cooking Instructions: Cacio e Pepe Recipe with Spaghetti
Boil the spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 8-10 minutes or according to package instructions). Before draining, reserve about 1 cup of pasta water.
Prepare the pepper:
While the pasta is boiling, toast the cracked black pepper in a large skillet over medium heat for about 1-2 minutes. This enhances its flavor.
Make the sauce:
In a bowl, mix half of the Pecorino Romano with a few tablespoons of pasta water / milk to create a thick paste. Stir to avoid clumps and form a smooth texture. This will prevent the cheese from clumping when it mixes with the pasta.
Combine pasta and pepper:
Once the spaghetti is cooked, drain it and immediately add it to the skillet with the toasted pepper. Toss well to coat the pasta with the pepper.
Add the cheese:
With the heat on low, gradually mix the Pecorino paste into the pasta, adding a little more pasta water if necessary to create a creamy sauce. Continue tossing the pasta until it’s well coated with the cheese and pepper mixture.
Serve:
Once everything is evenly mixed and the sauce is creamy, divide the pasta among four plates. Top each portion with the remaining grated Pecorino and extra cracked pepper if desired.
FAQs about making Cacio e Pepe Recipe with spaghetti:
What is Cacio e Pepe?
Cacio e Pepe is a classic Roman pasta dish, made simply with pecorino Romano cheese and black pepper. The name translates to “cheese and pepper,” and it’s known for its creamy texture without any cream or butter.
What ingredients do I need for Cacio e Pepe recipe ?
You need only a few ingredients:
Spaghetti (or other pasta)
Pecorino Romano (a hard, salty sheep’s milk cheese)
Black pepper (preferably freshly cracked)
Pasta water (reserved from cooking the pasta)
Can I use Parmesan instead of Pecorino Romano for this Cacio e Pepe recipe?
Traditionally, Pecorino Romano is the cheese used in Cacio e Pepe recipe for its sharp and salty flavor. However, you can substitute it with Parmesan (Parmigiano-Reggiano) if you prefer a milder flavor. A blend of both cheeses is also a common variation.
How do I prevent the cheese from clumping?
Use finely grated cheese: Grate the cheese finely, almost like a powder, to help it melt smoothly.
Cool down the pasta slightly: If the pasta is too hot, the cheese may clump. Allow the pasta to cool for a few seconds before adding the cheese.
Add pasta water slowly: The starchy pasta water helps emulsify the cheese and pepper into a creamy sauce. Add it gradually while mixing, to create a smooth, velvety consistency.
How much pasta water should I reserve?
Typically, reserve about 1 to 1 ½ cups of pasta water. You won’t need all of it, but it’s useful to adjust the sauce’s consistency as needed.
How long should I cook the spaghetti?
Cook the spaghetti until it’s al dente, about 8-10 minutes (or according to the package instructions). Remember that the pasta will continue to cook slightly in the sauce.
Can I add extra ingredients like garlic or butter for this Cacio e Pepe recipe?
While some people enjoy adding garlic, butter, or other ingredients, these are not traditional to the dish. Classic Cacio e Pepe focuses on just cheese and pepper, but feel free to experiment based on your taste preferences.
What’s the best kind of pepper to use for this Cacio e Pepe recipe?
For the best flavor, use freshly cracked black pepper. You can adjust the amount depending on how spicy you like your Cacio e Pepe.
What pairs best with cacio e pepe?
Cacio e Pepe’s creamy and peppery flavors pair well with wines that either enhance or balance these elements. Recommended wines include Fiano, Greco di Tufo, Chablis, and Friulano, each offering a unique pairing experience.
What can I use instead of pecorino in cacio e pepe?
No Pecorino for cacio e pepe? Try Grana Padano or Parmigiano-Reggiano. They’re salty and nutty too. They’re milder, so add extra for that kick.
Can I use other types of pasta besides spaghetti?
Yes! While spaghetti is commonly used, you can also make Cacio e Pepe with other long pasta like tonnarelli (a traditional choice), bucatini, or even fettuccine.
What should the consistency of the sauce be like?
The sauce should be smooth, creamy, and coat the pasta well. It shouldn’t be too watery or clumpy. If it’s too thick, add more pasta water. If it’s too thin, add more cheese.
How do I serve Cacio e Pepe?
Serve it immediately while it’s hot and creamy. You can garnish with a bit more grated Pecorino Romano and a final grind of black pepper.
Can I reheat leftover Cacio e Pepe?
Cacio e Pepe is best enjoyed fresh, as reheating can cause the sauce to separate or become greasy. If you must reheat it, add a splash of water to loosen the sauce and gently warm it on the stove. Avoid the microwave, as it can cause the cheese to clump.
Cacio e Pepe Recipe with Spaghetti
Ingredients: Cacio e Pepe Recipe with Spaghetti
Cooking Instructions: Cacio e Pepe Recipe with Spaghetti
Boil the spaghetti:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (about 8-10 minutes or according to package instructions). Before draining, reserve about 1 cup of pasta water.
Prepare the pepper:
- While the pasta is boiling, toast the cracked black pepper in a large skillet over medium heat for about 1-2 minutes. This enhances its flavor.
Make the sauce:
- In a bowl, mix half of the Pecorino Romano with a few tablespoons of pasta water / milk to create a thick paste. Stir to avoid clumps and form a smooth texture. This will prevent the cheese from clumping when it mixes with the pasta.
Combine pasta and pepper:
- Once the spaghetti is cooked, drain it and immediately add it to the skillet with the toasted pepper. Toss well to coat the pasta with the pepper.
Add the cheese:
- With the heat on low, gradually mix the Pecorino paste into the pasta, adding a little more pasta water if necessary to create a creamy sauce. Continue tossing the pasta until it's well coated with the cheese and pepper mixture.
Serve:
- Once everything is evenly mixed and the sauce is creamy, divide the pasta among four plates. Top each portion with the remaining grated Pecorino and extra cracked pepper if desired.
