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Cacio e Pepe
A cheesy smooth sauce, spaghetti and black pepper are all you need for this cacio e pepe; one of the simplest recipes around.
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Cacio e pepe is a traditional pasta dish that consists of nothing more than fresh pasta, black pepper, and tangy cheese. The name translates to “cheese and pepper” in English and has been a beloved Italian recipe for generations because they know how tasty it can be.
CACIO E PEPE INGREDIENTS
Cacio e Pepe, a classic Italian dish whose name simply means “cheese and pepper,” is the epitome of culinary simplicity and elegance. Originating from Rome, this pasta dish combines the sharp, salty richness of Pecorino Romano cheese with the warm, spicy bite of freshly ground black pepper, creating a harmonious blend of flavors.
The magic of Cacio e Pepe lies in its minimalism; with just a few ingredients, it delivers a comforting yet sophisticated taste experience.
The key to its creamy, velvety sauce is in the technique of emulsifying the cheese with starchy pasta water, ensuring each strand of spaghetti or tonnarelli is perfectly coated.
This dish stands as a testament to the Italian culinary philosophy where quality ingredients, executed with skill and simplicity, result in a dish that’s much more than the sum of its parts.
It’s a timeless classic that continues to be a beloved staple in both Italian households and restaurants worldwide.
You’ll need:
- 2 teaspoons salt
- ½ pound (8 ounces) spaghetti noodles
- 2 tablespoons unsalted butter
- 1 teaspoon fresh ground black pepper
- 1½ cups freshly grated parmesan cheese (finely grated from a block is best)
- 2 to 4 tablespoons salted & starchy pasta water (reserved from the boiling of the spaghetti noodles)
PRO TIP:
Fresh grated from the block of cheese is the only way to go with this! Skip the pre-shredded cheese for this recipe and grate it yourself.
Easy Cacio e Pepe Substitutions and Additions
Warm bowls of homemade cacio e pepe are an easy meal! Made with thick spaghetti and a luscious sauce, this simple recipe is a favorite. These easy ideas will take your dinner to the next level.
BLACK PEPPER: For a different flavor profile, try using crushed red pepper flakes instead of black pepper. This will add a different kind of heat to the dish, a little more upfront and less earthy than black pepper.
PASTA: While traditional Cacio e Pepe uses long noodles like spaghetti, tonnarelli, or bucatini pasta, you can switch it up with short pasta types like penne or rigatoni.
The texture will be different, but these shapes will still hold onto the cheese sauce well.
For a gluten-free option, look for a gluten-free pasta made from rice, corn, or quinoa.
ADDITIONAL SPICES: To add an extra flavor, consider a pinch of garlic powder, kosher salt, or a sprinkle of lemon zest. The garlic powder adds a mild, slightly sweet depth, while the lemon zest brings a bright, citrusy note. These should be added sparingly so as not to overpower the classic flavors.
GREENS: For a nutritional boost and a pop of color, consider adding a handful of baby spinach or arugula just before serving. The heat from the pasta will slightly wilt the greens, integrating them beautifully into the dish.
PROTEINS: If you’re looking to add protein, grilled chicken, shrimp, or grilled salmon can be a great addition to Cacio e Pepe.
Cook the protein separately and add it on top of the pasta just before serving to maintain the texture of the protein.
EXTRA VIRGIN OLIVE OIL: A drizzle of good quality extra virgin olive oil at the end can add a lovely aroma and a bit of richness.
FRESH LEMON JUICE: you can add lemon juice to Cacio e Pepe, but it’s important to do so with a light hand.
The addition of lemon juice can bring a bright, citrusy note to the dish, offering a refreshing contrast to the rich, salty cheese and the warm spice of the black pepper.
This twist can add an extra layer of flavor, enhancing the overall profile of the dish.
HOW TO MAKE CACIO E PEPE
Cacio e Pepe is the ultimate comfort food. It’s warm, cheesy, and satisfying—a perfect dish to lift your spirits and fill you up. The quality ingredients are relatively simple and widely available.
High-quality pasta, Pecorino Romano cheese, and fresh black pepper are all that’s needed, making it a go-to dish for a delicious meal without a complicated shopping list.
This spaghetti cacio e pepe is not a very “saucy” dish, and the cheese melts into the pasta pretty quickly, so I highly suggest serving it immediately for the best results.
If you like a little more sauce, then you can add a little bit of additional cheese and pasta cooking water to create more sauce.
Let’s get started making this authentic cacio e pepe recipe!
STEP ONE: In a large pot bring four quarts of water to a boil, and add the salt.
Once the salt has dissolved, add the spaghetti noodles to the boiling water and continue to cook pasta for another eight to nine minutes or until al dente.
STEP TWO: About a minute or so before your pasta is done boiling, add the butter and ground pepper to a large skillet on medium-low heat to toast the pepper for 30 seconds in the melted butter. Turn off the heat to the skillet.
STEP THREE: Add the freshly grated parmesan cheese and two tablespoons of the pasta water and vigorously stir with the back of a wooden spoon to let the cheese melt and form a loose sauce.
You can add one to two tablespoons more of the starchy water if needed.
PRO TIP:
When you get a block of parmesan or pecorino romano cheese and grate it yourself, make sure to save your cheese rind. You can freeze it in a zip-top bag and use it to flavor soups and sauces at a later time.
You can also use a food processor to make it even easier to grate the cheese.
STEP FOUR: When your pasta is done cooking, using a large strainer, transfer the pasta to the skillet with the cheese sauce, and quickly toss to completely coat the pasta with the sauce.
STEP FIVE: Transfer your hot pasta to a large bowl or serving dish and garnish with additional freshly grated parmesan cheese and fresh cracked black pepper.
HOW TO SERVE This Cacio e Pepe Recipe
Whip up this simple pasta dish the next time you need a quick meal. Make sure you sprinkle extra cheese on top of your pasta because you can never have too much cheese!
You can serve this delicious recipe with a Caesar salad and pull-apart garlic bread for a wonderful weeknight dinner. Add a limoncello spritz cocktail and easy tiramisu for the perfect meal!
Simple is the name of the game for busy nights. Our creamy Italian chicken with pasta and one-pot pasta are both dishes that are quick to make and check the box for plenty of flavor.
MORE PASTA RECIPES
Cacio e Pepe Pasta Storage Tips
This authentic cacio e pepe pasta recipe is a quick and easy dish to prepare and should be served while warm.
MAKE AHEAD: Cacio e pepe is best enjoyed fresh, but if you need to make it ahead of time, cook the pasta slightly less than al dente. When it’s time to serve, reheat the pasta in a pan and add the cheese and pepper mixture. This helps maintain the texture of the pasta and the freshness of the flavors.
IN THE FRIDGE: If you have leftovers, store your Cacio e Pepe in an airtight container in the fridge. It will last for about two to three days. The sauce may thicken and the pasta might absorb some of the moisture, so adding a little water or broth when reheating can help revive the dish.
IN THE FREEZER: Freezing Cacio e Pepe is not recommended. The dish relies on the emulsion of cheese and pasta water, and freezing can break this down, resulting in a grainy texture when thawed and reheated.
REHEATING: To reheat, gently warm the pasta over low heat in a saucepan, adding a bit of water or broth to loosen the sauce. Stir continuously to prevent the pasta from sticking and to evenly warm through.
Microwaving is also an option, though it can sometimes unevenly heat the dish. If using a microwave, heat in short intervals, stirring in between to distribute the heat. Avoid high heat as it can make the cheese oil separate from the pasta.
Why Spaghetti Cacio e Pepe is the Best
Cacio e Pepe, which translates to “cheese and pepper” in Italian, is often hailed as one of the best pasta dishes for several reasons:
Simplicity and Elegance: The dish is a stunning example of the beauty of Italian cuisine, where a few high-quality ingredients are used to create a meal that’s much greater than the sum of its parts. The simplicity of Cacio e Pepe makes it not only easy to prepare but also allows the flavors of each ingredient to shine through.
Rich Flavor and Texture: Despite its simple ingredient list, Cacio e Pepe is full of flavor. The sharpness and saltiness of Pecorino Romano cheese blend perfectly with the spicy, earthy kick of black pepper. The cheese also melts into the pasta water to create a creamy, silky sauce that coats the pasta beautifully.
Culinary Tradition and History: Cacio e Pepe has a long history in Roman cuisine. It’s a dish that has been enjoyed for centuries, offering a taste of Italian culinary tradition and history in every bite.
Versatility: While traditional Cacio e Pepe is straightforward, the basic recipe can be a canvas for variations and personal touches. Some might add a bit of butter for extra richness, or incorporate other ingredients like vegetables or proteins, though purists would argue that the original needs no alteration.
Only three simple ingredients are needed to make this classic Roman pasta dish, sometimes called cacio de Roma. It’s the ultimate comfort food and beyond delicious in its simplicity. Buon appetito!
FREQUENTLY ASKED QUESTIONS
Can I use a different cheese than parmesan?
This simple dish would be delicious with any tangy, hard Italian cheese. Try pecorino romano, parmigiano reggiano and asiago are all fantastic cheeses to use in this recipe.
What are the best pasta noodles for this recipe?
This classic pasta dish will work well with any long spaghetti-like pasta noodles.
How do I know when my pasta is al dente?
To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
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Cacio e Pepe
A cheesy smooth sauce, spaghetti and black pepper are all you need for this cacio e pepe; one of the simplest recipes around.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Ingredients
- 2 teaspoons salt
- ½ pound spaghetti noodles (8 ounces)
- 2 tablespoons unsalted butter
- 1 teaspoon fresh ground black pepper
- 1½ cups freshly grated parmesan cheese finely grated from a block is best
- 2 to 4 tablespoons salted and starchy pasta water reserved from the boiling of the spaghetti noodles
Instructions
- In a large stock pot, filled with about 4 quarts of boiling water, add the salt. Once the salt has dissolved add the spaghetti noodles and continue to boil for another 8 to 9 minutes or al dente.
- About a minute or so before your pasta is done boiling, add the butter and black pepper to a large skillet, on medium-low heat to toast the pepper for 30 seconds in the melted butter. Turn off the heat to the skillet.
- Add the freshly grated parmesan cheese and 2 tablespoons of the pasta water and vigorously stir with the back of a wooden spoon until the cheese forms a loose sauce. You can add an additional 1 to 2 tablespoons if needed.
- When your pasta is done cooking, using a large strainer, transfer the pasta to the skillet with the cheese sauce and quickly toss to completely coat the pasta with the sauce.
- Transfer your cacio e pepe pasta to a serving dish and garnish with additional freshly grated parmesan cheese and fresh cracked black pepper.
Notes
PRO TIP: Fresh grated from the block of cheese is the only way to go with this!
PRO TIP: This spaghetti cacio e pepe is not a very “saucy” dish, and the cheese melts into the pasta pretty quickly, so I highly suggest serving immediately for best results. If you like a little more sauce, then you can add a little bit of additional cheese and pasta cooking water to create more sauce.
PRO TIP: When you get a block of parmesan or pecorino romano cheese and grate it yourself, make sure to save your cheese rind. You can freeze it in a zip-top bag and use it to flavor soups and sauces at a later time.
Nutrition
Calories: 423kcal | Carbohydrates: 44g | Protein: 22g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1741mg | Potassium: 182mg | Fiber: 2g | Sugar: 2g | Vitamin A: 502IU | Calcium: 433mg | Iron: 1mg
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Comments
John says
This has become a family favorite!