Cacio e Pepe
This cacio e pepe recipe shows you how to make the classic Roman pasta perfectly creamy—without cream. Using just pasta, Pecorino Romano cheese, black pepper, and pasta water, this dish delivers bold flavor, silky texture, and authentic Italian comfort in under 20 minutes.
Ingredients
- 12 oz pasta spaghetti, bucatini, or tonnarelli
- 1½ cups finely grated Pecorino Romano cheese
- 1½ –2 teaspoons freshly cracked black pepper to taste
- Salt for pasta water – use lightly
Instructions
- Bring a large pot of water to a boil and salt it lightly.
- Cook pasta until al dente according to package directions.
- Reserve at least 1½ cups pasta water, then drain pasta.
- In a wide pan over medium heat, toast the black pepper for 30–60 seconds until fragrant.
- Add about ½ cup pasta water to the pan and simmer briefly.
- Add drained pasta and toss to coat in the pepper water.
- Remove pan from heat.
- Gradually add grated Pecorino Romano while tossing continuously.
- Add pasta water a little at a time until a smooth, creamy sauce forms.
- Toss until pasta is evenly coated and glossy.
- Rest 30–60 seconds, toss once more, and serve immediately.
Notes
- Always add cheese off heat to prevent clumping.
- Finely grated Pecorino Romano melts best—avoid pre-shredded cheese.
- Pasta water is essential for emulsifying the sauce, so don’t skip it.