Cacio E Pepe Recipe
This Cacio E Pepe Recipe brings together spaghetti, Pecorino Romano cheese, and cracked black pepper for an authentically simple Italian favorite that’s ready in under 20 minutes.
I first fell for this traditional Roman pasta during a chilly evening in Trastevere, watching street musicians and savoring every savory bite. Cacio e Pepe—literally “cheese and pepper”—is the embodiment of minimalism: no heavy sauces, just a luscious emulsion of cheese and pepper clinging to each strand of pasta. It’s perfect as an easy weeknight dinner, yet special enough for guests. Plus, with just three core ingredients, it feels almost healthy—no cream, no fuss, no guilt.
H2: Why You’ll Love This Cacio E Pepe Recipe
• Ready in about 20 minutes—ideal for busy weeknights or last-minute dinner invites.
• No cream or butter—just authentic Italian simplicity.
• Uses pantry staples you likely already have: pasta, cheese, pepper.
• Creamy, peppery sauce forms from pasta water—science meets tradition.
• Worthy of your next dinner party—guests will think you’re a kitchen wizard.
• Budget-friendly comfort food—around $5 per serving.
• Easily scaled up for family gatherings or scaled down for solo feasting.
• Gluten-free pasta swap works beautifully for dietary tweaks.
H2: Ingredients
• 12 ounces (340g) spaghetti (or tonnarelli for a more authentic Roman feel)
• 1¾ cups (175g) finely grated Pecorino Romano cheese (D.O.P. recommended)
• 2 teaspoons freshly cracked black pepper (adjust to taste)
• Salt, for pasta water (about 1 tablespoon)
• Optional: pinch of flaky sea salt for garnish
• Tip: Use a microplane to grate cheese—finer grating = smoother sauce.
H2: Directions
- Bring a large pot of water to a rolling boil, then stir in salt—like the Mediterranean tide.
- Add spaghetti and cook until just al dente (about one minute less than package instructions).
- Meanwhile, toast the pepper: in a large skillet over medium heat, whisk cracked black pepper for 30 seconds until fragrant. (Tip: don’t burn it—pepper turns bitter fast.)
- Scoop out 1¼ cups of the starchy pasta water before draining. Reserve it.
- Drain spaghetti quickly—no rinsing—and transfer it to the peppered skillet off the heat.
- Sprinkle half of the cheese over pasta, then pour in ½ cup of hot pasta water. Toss vigorously with tongs until cheese melts into a silky sauce.
- If it seems dry, add more pasta water a splash at a time; for extra creaminess, whisk in remaining cheese off heat.
- Taste and adjust—more cheese for richness, extra pepper for zing.
- Plate immediately, finishing with a sprinkle of flaky sea salt and a crack of black pepper.
H2: Servings & Timing
Yield: Serves 4 (about 3 ounces of dry pasta per person)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes—perfect for a quick, elegant meal
H2: Variations
• Lemon Twist: Zest half a lemon into the sauce for a bright citrus note.
• Truffle Upgrade: Drizzle a little white truffle oil or shave fresh truffle on top.
• Gluten-Free: Swap spaghetti for chickpea or rice pasta—still creamy and delicious.
• Vegan Style: Use nutritional yeast and vegan Parmesan, plus a touch of olive oil for silkiness.
• Add Veg: Stir in blanched spinach or peas for color and texture.
• Protein Boost: Toss in leftover grilled chicken or sautéed shrimp.
H2: Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stovetop with a splash of water or stock—stir constantly so the sauce loosens.
Make-ahead tip: Cook pasta one day ahead, toss lightly with olive oil, then reheat as above and finish with fresh cheese.
H2: Notes
• Stirring speed is key—tongs work wonders to create that glossy, clingy sauce.
• If sauce breaks or clumps, add more hot water off heat and whisk vigorously.
• Pecorino Romano’s sharp tang is non-negotiable—don’t substitute with mild cheeses.
• I learned that freshly cracked pepper makes all the difference—those pre-ground jars just can’t compete.
• For extra authenticity, serve in warmed bowls to keep pasta hot.
H2: FAQs
Q: Can I make this with parmesan instead of Pecorino?
A: You can, but the flavor will be milder; Pecorino Romano brings the signature tang.
Q: Why did my sauce separate?
A: Usually because it got too hot—remove from heat and add a little reserved pasta water, stirring quickly.
Q: Is it okay to use store-bought pasta?
A: Absolutely—high-quality dried spaghetti is fine. Fresh pasta works too but adjusts cooking time.
Q: How much pepper is “just right”?
A: Start with 2 teaspoons; if you love heat, bump to 3–4, but taste as you go.
Q: Can I double the recipe for a crowd?
A: Yes—just keep the cheese-to-water ratio and stir in batches if your pan gets crowded.
Q: What’s the best pasta water tip?
A: Use it immediately—its starch is key in creating that creamy emulsion.
Q: Why not add cream?
A: Traditional cacio e pepe relies on starch and cheese for creaminess—cream dilutes the pure Roman charm.
Q: Any wine pairing suggestions?
A: A crisp Pinot Grigio or a light Frascati complements the peppery, cheesy notes beautifully.
H2: Conclusion
This Cacio E Pepe Recipe delivers authentic Roman flavor with just three ingredients, minimal effort, and maximum comfort. Give it a whirl tonight, then swing back to share your tweaks and triumphs—your pasta-loving pals will thank you! For more simple Italian delights, check out my Authentic Roman Carbonara or Spinach Ricotta Ravioli recipes. Buon appetito!
Cacio E Pepe
Ingredients
- 12 ounces spaghetti
- 1¾ cups finely grated Pecorino Romano cheese D.O.P. recommended
- 2 teaspoons freshly cracked black pepper adjust to taste
- Salt for pasta water (about 1 tablespoon)
- Optional pinch of flaky sea salt for garnish
Instructions
- Bring a large pot of water to a rolling boil, then stir in salt—like the Mediterranean tide.
- Add spaghetti and cook until just al dente (about one minute less than package instructions).
- Meanwhile, toast the pepper: in a large skillet over medium heat, whisk cracked black pepper for 30 seconds until fragrant.
- Scoop out 1¼ cups of the starchy pasta water before draining. Reserve it.
- Drain spaghetti quickly—no rinsing—and transfer it to the peppered skillet off the heat.
- Sprinkle half of the cheese over pasta, then pour in ½ cup of hot pasta water. Toss vigorously with tongs until cheese melts into a silky sauce.
- If it seems dry, add more pasta water a splash at a time; for extra creaminess, whisk in remaining cheese off heat.
- Taste and adjust—more cheese for richness, extra pepper for zing.
- Plate immediately, finishing with a sprinkle of flaky sea salt and a crack of black pepper.
