Cacio e Pepe is a classic Italian dish that’s all about simplicity and bold flavors. With just 4 ingredients—spaghetti, black pepper, butter, and Pecorino Romano—this creamy pasta is rich, satisfying, and perfect for busy nights when you want something comforting yet fancy.
In just 20 minutes, you’ll have a plate of velvety pasta that’s bursting with savory goodness.
Cacio e Pepe
Whether you’re craving a quick dinner or a special treat, Cacio e Pepe is your go-to for an authentic Italian experience!
How to pronounce Cacio e Pepe? It's pronounced as "KAH-choh eh PEH-peh"). A classic Roman pasta dish that never disappoints!
If you love one-skillet dishes like aglio e olio, spicy vodka pasta, or stroganoff, you’ll be a pro at Cacio e Pepe in no time. It’s the perfect dish for a quick, flavorful meal. Enjoy!
🛒Ingredients
- Pasta - For Cacio e Pepe, I love using thick spaghetti, but you can also try bucatini or tonnarelli for a more traditional experience.
- Pecorino Romano - Pecorino Romano is a must for its sharp, salty flavor. While you can mix in some Parmesan for a milder taste, Pecorino is the star of this dish!
- Black Pepper - Freshly ground black pepper is key! I suggest using coarsely ground pepper and toasting it briefly in the pan to release its aroma. It adds that signature heat and flavor that makes this dish so delicious.
- Butter - Traditional Cacio e Pepe relies just on cheese and pepper, but I like to add a little butter for extra richness and creaminess. You can leave it out if you prefer a more classic version!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Classic Cacio e Pepe
- Cook the pasta: Boil the spaghetti in salted water according to the package instructions until al dente. Be sure to reserve 1–2 cups of pasta water before draining.
- Sauté the pepper: In a skillet over medium heat, melt 2 tablespoons of butter. Add the black pepper and sauté for about 1 minute to release its rich aroma.
- Combine the ingredients: Add ½ cup of the reserved pasta water to the skillet. Toss in the cooked pasta along with another tablespoon of butter. Lower the heat, sprinkle in the cheese, and toss the pasta until it’s evenly coated and the cheese melts into a smooth, creamy sauce. If needed, add more reserved pasta water to achieve the perfect silky texture.
- Serve immediately: Plate the pasta while it's hot and enjoy this simple, indulgent dish right away!
Use Freshly Ground Pepper
To get the best flavor, I always grind the black pepper fresh. Toasting it in the pan before adding it to the pasta helps bring out its full aroma.
📋Tips
- Grate your cheese by hand: For a smooth and creamy sauce, make sure to grate your Pecorino Romano by hand using a Microplane. Pre-grated cheese often has additives that prevent it from melting properly.
- Don't overcook the pasta: Be sure to cook your pasta al dente. It will continue cooking in the pan with the cheese sauce, so take it out just as it reaches the perfect texture.
- Use a large pan: I always use a large sauté pan or skillet to ensure there’s enough room for tossing the pasta and getting everything coated evenly.
- Be careful with the heat: If your cheese starts to clump, it’s probably because the heat was too high. Always remove the pan from the heat before adding the cheese, and toss continuously for a smooth, creamy sauce.
🍱Storing Leftovers
- 🍱To Store. If you have leftovers, store them in an airtight container in the fridge for up to 2-3 days. When reheating, add a splash of water or a bit of butter to loosen up the sauce, as it may thicken in the fridge.
- 🔥To Make Ahead. While cacio e pepe is best served fresh, you can prep the ingredients in advance. Grate the cheese, toast the pepper, and cook the pasta until just underdone. Store the pasta and other ingredients separately in the fridge, and then finish the dish when you're ready by tossing everything together on the stove.
Read my tips on how long does cooked pasta last and how to reheat pasta the right way.
More Pasta Recipes You'll Like
📖Recipe
Classic Cacio e Pepe
Indulge in the simplicity of authentic Cacio e Pepe, a creamy and peppery pasta dish made with spaghetti, butter, Pecorino Romano, and freshly cracked black pepper. Quick, easy, and irresistibly delicious!
Ingredients
- 6 ounce spaghetti, linguine or fettuccine pasta
- 3 tablespoons butter, I used unsalted
- 1 cup Pecorino Romano, or Parmesan, freshly grated
- 1 teaspoon black pepper
Instructions
- Cook the pasta: Boil the spaghetti in salted water according to the package instructions until al dente. Be sure to reserve 1–2 cups of pasta water before draining.6 ounce spaghetti
- Sauté the pepper: In a skillet over medium heat, melt 2 tablespoons of butter. Add the black pepper and sauté for about 1 minute to release its rich aroma.1 teaspoon black pepper, 3 tablespoons butter
- Combine the ingredients: Add ½ cup of the reserved pasta water to the skillet. Toss in the cooked pasta along with another tablespoon of butter. Lower the heat, sprinkle in the cheese, and toss the pasta until it’s evenly coated and the cheese melts into a smooth, creamy sauce. If needed, add more reserved pasta water to achieve the perfect silky texture.1 cup Pecorino Romano
- Serve immediately: Plate the pasta while it's hot and enjoy this simple, indulgent dish right away!
Notes
- To Store: If you have leftovers, store them in an airtight container in the fridge for up to 2-3 days. When reheating, add a splash of water or a bit of butter to loosen up the sauce, as it may thicken in the fridge.
- To Make Ahead: While cacio e pepe is best served fresh, you can prep the ingredients in advance. Grate the cheese, toast the pepper, and cook the pasta until just underdone. Store the pasta and other ingredients separately in the fridge, and then finish the dish when you're ready by tossing everything together on the stove.
Nutrition
Calories: 334kcalCarbohydrates: 33gProtein: 15gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 40mgSodium: 471mgPotassium: 137mgFiber: 2gSugar: 1gVitamin A: 464IUCalcium: 313mgIron: 1mg
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