Three ingredients and 20 minutes are all you need to make this authentic cacio e pepe. True to Italian style, it’s a simple recipe, BUT success hinges on following the instructions and not taking shortcuts. I’ve tried a few methods but always come back to THIS one. I have five insider tips so you can make the best cacio e pepe this side of Rome!
Cacio e pepe always feels indulgent and restaurant-worthy, yet it’s one of the easiest, most low-stress dinners I make. It’s my go-to for date nights and special occasions, but also for those evenings when the fridge is nearly empty and I don’t feel like running to the store. As long as I’ve got pasta, cheese, and pepper, this recipe never lets me down.
The name cacio e pepe literally means “cheese and pepper,” so the ingredient list is beautifully short. I make it with bucatini, finely grated Pecorino Romano, and lots of freshly cracked black pepper. The salty, sharp cheese melts into the pasta, creating a creamy sauce, while the pepper adds gentle heat and depth, waking up every bite. It’s simple, comforting, and a family favorite for good reason.
Because there are only three ingredients, quality and technique really matter here. I always reach for bucatini for its sturdy shape (although spaghetti works, too), grate the Pecorino so it melts smoothly, and grind the pepper right before cooking for the best flavor. When everything comes together just right, this dish proves that the simplest recipes can be the most satisfying.
Cooking techniques: How to make cacio e pepe (the authentic way)
Italian Chef, Marcella Hazan, says “cacio e pepe is a pasta dish that is as simple as it is delicious. It takes nothing but good ingredients and a little attention to detail” and that about sums it up! While it sounds simple to boil pasta and add cheese and pepper, there are little details you want to pay attention to.
Cooking techniques for an authentic and creamy cacio e pepe:
- Pot selection: Cooking the pasta in a smaller pot makes the water starchier, so the sauce will cling better and be creamier. Grab your smallest pot you can use without it boiling over.
- Risottata: The technique of cooking the pasta in its own sauce is a process called risottata that is similar to how we cook risotto, and it makes the pasta really creamy. It’s important to reserve the starchy pasta water so you can mix it in, making a cheesy paste. It helps prevent the cheese from splitting and making a watery oily sauce.
- Pepper points: Toasting the pepper really brings out the flavor, so don’t skip this step! Also, use more than you think you should. It’s meant to shine in this recipe, so don’t hold back.
- Let the pasta cool: In step five we let the pasta cool a little bit before adding the cheese – this is because if it is too hot, the cheese will separate, and the cacio e pepe will be oily and watery instead of deliciously creamy.
- Eat it fresh: Don’t finish cooking and start eating an appetizer instead. Cacio e pepe is best enjoyed FRESH. The sauce will start to change texture as it cools, so enjoy it while it’s warm and silky.
What to serve with cacio e pepe
Since this cacio e pepe recipe is somewhat rich, you’ll want to balance it out with whatever else you’re serving. I like enjoying mine with a fresh side such as a caprese salad , garlic parmesan zucchini , or roasted broccoli .
If you want to add a protein, this Italian seasoning chicken is lovely on the side. My lemon pepper chicken introduces some brightness with its citrus notes. I also love pairing this creamy pasta with my lemon garlic butter shrimp .
Cacio e Pepe Recipe
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Ingredients
- ▢ 8 ounces bucatini (or thick spaghetti)
- ▢ 1 tablespoon coarsely ground black pepper
- ▢ 8 ounces finely grated pecorino romano (about 2 cups – see notes)
Instructions
- Bring a medium-sized pot of well-salted water to a boil over high heat. Add the pasta and cook for 3 minutes less than the package directions. 8 ounces bucatini
- While the pasta is cooking, place the pepper into a medium-sized pan over medium heat and toast for 1 minute, until fragrant. Remove the pan from the heat. 1 tablespoon coarsely ground black pepper
- Add pecorino romano to a small bowl and pour a little of the pasta cooking water over top. Mix it until it becomes a paste. 8 ounces finely grated pecorino romano
- Using tongs, transfer the pasta to the pan with the toasted pepper. Add ½ cup of the pasta cooking water and return the pan to medium heat. Continue to cook the pasta, stirring frequently and adding a little more pasta water if needed, until the pasta is al dente – or your preferred doneness.
- Remove the pasta from the heat and let it cool a little. (See notes.) Add the pecorino romano paste and use tongs to mix it into the pasta, adding a little more pasta water if needed. It will take a couple of minutes to mix it in – have patience!
- Serve the cacio e pepe with a little extra pecorino romano and black pepper over the top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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How do you pronounce cacio e pepe?
It’s pronounced ‘kah-chee-oh eh peh-peh.’ The ‘kah’ sound at the start is a hard one, kind of like you’re saying cat without the ‘t.’ The ‘eh’ sound in the middle sounds like the e in ‘met’ or ‘let.’ And finally, the peh in pepe is even and soft.
Can I use Parmesan instead of Pecorino Romano?
If you want it to be authentic, stick to the pecorino, but hey, I won’t tell anyone if you want to use Parmesan. It will work if you can’t find pecorino romano, or if you prefer its flavor, but it’s sharper and saltier, which is key to achieving the desired flavor intensity.
Why is my sauce clumpy?
If your pasta is too hot when you combine it with the cheese, the sauce will form clumps — which is why we let it cool slightly in step five. Don’t skip this! If this happens to you, let the pasta cool and gradually add a splash of more pasta water to help it emulsify into a smoother sauce.
How do I store leftovers?
Cacio e Pepe is best enjoyed fresh, when the sauce is at the perfect consistency. If you have leftovers, let them cool, then place them in an airtight container and refrigerate. Reheat gently on the stovetop, adding a little splash of water as needed to loosen the sauce.
More simple pasta recipes
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Pasta Puttanesca
Creamy Italian Sausage Pasta with Spinach
Creamy Tomato Pasta
Cacio e Pepe Recipe
Ingredients
- 8 ounces bucatini , or thick spaghetti
- 1 tablespoon coarsely ground black pepper
- 8 ounces finely grated pecorino romano , about 2 cups - see notes
Instructions
- Bring a medium-sized pot of well-salted water to a boil over high heat. Add the pasta and cook for 3 minutes less than the package directions. 8 ounces bucatini
- While the pasta is cooking, place the pepper into a medium-sized pan over medium heat and toast for 1 minute, until fragrant. Remove the pan from the heat. 1 tablespoon coarsely ground black pepper
- Add pecorino romano to a small bowl and pour a little of the pasta cooking water over top. Mix it until it becomes a paste. 8 ounces finely grated pecorino romano
- Using tongs, transfer the pasta to the pan with the toasted pepper. Add ½ cup of the pasta cooking water and return the pan to medium heat. Continue to cook the pasta, stirring frequently and adding a little more pasta water if needed, until the pasta is al dente - or your preferred doneness.
- Remove the pasta from the heat and let it cool a little. (See notes.) Add the pecorino romano paste and use tongs to mix it into the pasta, adding a little more pasta water if needed. It will take a couple of minutes to mix it in - have patience!
- Serve the cacio e pepe with a little extra pecorino romano and black pepper over the top.
