Cacio e Pepe

A Roman classic, Cacio e Pepe (literally “cheese and pepper”) proves that simple ingredients can create an unforgettable dish. With just pasta, Pecorino Romano, and black pepper, you’ll have a creamy, flavorful pasta that feels elegant yet comforting.

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Ingredients

• 2 tsp kosher salt
• 1 lb spaghetti, tonnarelli, or bucatini pasta
• 4 oz Pecorino Romano cheese, finely grated (about 3 cups fluffy grated)
• 1 Tbsp whole black peppercorns

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Instructions

1. Prepare the water
   Fill a large pot with just enough water to cover the pasta. Use slightly less water than usual so it becomes extra starchy while cooking. Bring to a boil and add the kosher salt.
2. Cook the pasta
   Add the pasta to the boiling water. Reduce heat slightly and cook until al dente according to package directions.
3. Grate the cheese
   While the pasta cooks, finely grate the Pecorino Romano with a microplane or the small star side of a box grater. Set aside.
4. Toast and grind the pepper
   In a small skillet over medium-high heat, toast the peppercorns until fragrant. Allow to cool slightly, then grind using a mortar and pestle or spice grinder until mostly coarse, with some fine specks.
5. Reserve pasta water
   Once the pasta is done, drain it into a colander set over a bowl to save the water. Reserve about 1½ cups of the starchy pasta water.
6. Make the sauce
   Quickly return the pasta to the pot (off the heat). Add about ⅓ cup of pasta water, ⅓ of the cheese, and 2 tsp of ground pepper. Stir vigorously with tongs until creamy. Add another splash of pasta water and another ⅓ of the cheese, stirring to coat evenly. Continue alternating pasta water and cheese until a smooth, glossy sauce forms. Add water sparingly as needed—you may not use it all.
7. Serve
   Transfer pasta to serving bowls. Sprinkle with extra Pecorino and a pinch of pepper. Serve immediately.

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Why You’ll Love This Recipe

• Made with only 3 key ingredients.
• A classic Roman pasta dish ready in about 20 minutes.
• Rich, peppery, and creamy without cream or butter.
• Comfort food that feels elevated and impressive.

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Tips

• Use high-quality Pecorino Romano—it makes all the difference.
• Grate cheese very finely so it melts smoothly into the sauce.
• Work quickly when combining cheese, pasta water, and pasta to avoid clumping.
• Don’t over-toast the pepper—it should be aromatic, not burnt.
• Reserve extra pasta water in case the sauce thickens too much.

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Variations and Substitutions

• Cheese swap: Substitute part of the Pecorino with Parmesan for a milder, nuttier flavor.
• Pasta choice: Spaghetti, tonnarelli, or bucatini work best, but you can use linguine or fettuccine.
• Extra flavor: Add a knob of butter for a silkier finish, though traditionalists skip it.
• Lighter version: Use less cheese and more pasta water for a lighter sauce.

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FAQs

Why did my cheese clump instead of melting?
This usually happens if the cheese isn’t finely grated or if the water is too hot. Make sure to remove the pot from direct heat before adding cheese.

Can I make this ahead of time?
Cacio e Pepe is best served immediately. The sauce thickens as it sits.

Can I use pre-grated cheese?
It’s not recommended. Pre-grated cheese often has anti-caking agents that prevent smooth melting.

How peppery is this dish?
Traditional Cacio e Pepe is quite pepper-forward, but you can adjust the amount to suit your taste.

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Serving Suggestions

• Pair with a crisp green salad and a glass of dry white wine.
• Serve as a first course (primo) in a multi-course Italian meal.
• Add roasted vegetables or grilled chicken on the side for a heartier dinner.
• Enjoy with garlic bread or focaccia to soak up any extra sauce.