Cacio e Pepe is a simple yet delicious Italian pasta dish made with al dente spaghetti tossed in a mixture of pasta cooking water, grated Pecorino Romano and Parmesan cheese, and a generous amount of black pepper. Light, yet comforting, and so flavorful, it’s easy to make at home for an easy weeknight dinner.
The Best Cacio e Pepe Recipe
One of the four classic pasta dishes from Rome, Cacio e Pepe (in addition to Pasta Alla Gricia, Carbonara, and Amatriciana) proves how little it takes to make a truly comforting bowl of pasta – without compromising on flavor.
It’s made with just 4 ingredients – al dente spaghetti, two types of classic Italian cheeses, and ground black pepper, most of which are likely to already be pantry staples in your home. Starchy cooking water is used to create a mouth-watering emulsified cheese sauce, coating the tender spaghetti for maximum satisfaction.
Easily adapt your Cacio e Pepe by using a different combination of shredded cheese, pasta, or include add-ins like crispy bacon or Italian cured meats, peas, or veggies and serve your Cacio e Pepe as is or alongside a simple side salad.
What is Cacio e Pepe?
Cacio e Pepe (pronounced ca-cho ee pepe) is a classic Italian dish, originating from the Italian city of Rome. The name “cacio e pepe” translates to “cheese and pepper” in English, which are the two primary ingredients that give the dish its distinctive flavor.
Ingredients in Cacio e Pepe
Find the printable recipe with measurements in the recipe card below.
- Pasta: This recipe uses spaghetti, but you could vary it by using linguine, fettuccine, or angel hair, or even bucatini.
- Cheese: The sharp, salty, aged sheep’s milk Pecorino Romano cheese pairs beautifully with the more mellow cow’s milk parmesan cheese. Parmigiano-Reggiano cheese is a good substitute for Pecorino Romano cheese. Struggling to grate hard cheese? A Microplane grater works perfectly.
- Freshly Ground black pepper: This adds warmth and spice to the dish.
How to Make Cacio e Pepe
1. Cook the Pasta: Boil a large pot of salted water and cook the pasta for 6 minutes or until al dente.
2. Place Cheese in Blender: Transfer the freshly grated parmesan and the Pecorino Romano cheese into a blender and set aside.
3. Toast the Pepper: Toast the pepper in a large dry skillet over medium heat for 30 seconds to a minute before the pasta is done cooking.
4. Heat the Pasta in a Skillet: Once the pasta is ready, transfer it to the skillet with 1 ½ cups of starchy pasta water. Reduce the heat to medium-low and toss well for 5-6 minutes or until the liquid starts to emulsify and stick to the pasta.
5. Combine the Cheese and Pasta: Turn the blender on and slowly add 1 cup of the (hot) pasta water until the mixture is smooth. Pour it over the pasta and continue to toss until the sauce has completely coated the pasta.
6. Garnish and Serve: Garnish with freshly cracked black pepper, fresh basil leaves, and grated parmesan cheese, if desired.
How to Prevent Clumpy Cheese Sauce?
This is a common problem in this pasta dish. The clumping is a result of the cheese being overheated. Tossing the pasta continuously while coating it in cheese and again when the pasta water is added will help prevent it from overheating and clumping.
How to Serve Cacio e Pepe
This pasta dish is best served hot with a generous sprinkling of freshly cracked black pepper.
Serve it as a meal on its own or with side dishes, such as this classic Caprese Salad, Stuffed Peppers, Arugula Salad with Shaved Parmesan, or roasted vegetables.
Storage
Once the pasta has cooled, store any leftover Cacio e Pepe in an airtight container in the fridge for up to 2 days. Stored pasta is known for soaking up sauce so plan to add some liquid to leftovers when reheating, such as cream, milk, or vegetable or chicken broth.
Once a little liquid is added to the leftovers and mixed in, heat the Cacio e Pepe in the microwave for 30 seconds or longer, gently stirring until heated throughout. You can also reheat leftovers in a skillet, adding liquid and extra grated cheese as you go.
Can You Freeze Cacio e Pepe?
For such a simple pasta dish, I don’t recommend freezing. If you do decide to freeze it, don’t go beyond 1-2 months and thaw it overnight in the fridge before reheating in the microwave or in a skillet.
More Pasta Recipes
- Creamy Penne Pasta Recipe
- Shrimp Alfredo
- Pasta with Bacon and Peas
- Ground Turkey Pasta Recipe
- Creamy Cajun Shrimp Pasta
- Pasta Primavera Recipe
If you try making this Cacio e Pepe Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Cacio e Pepe
Ingredients
- 1 pound spaghetti pasta
- ½ cup parmesan cheese - freshly grated
- ½ cup pecorino Romano cheese - freshly grated
- 1 teaspoon coarsely ground black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat then boil the pasta until al dente (about 6 minutes).
- Add the grated parmesan and Romano cheese to a blender and set aside.
- One minute before the pasta is ready, toast the pepper in a large skillet over medium heat for 30 seconds then transfer the drained pasta to the skillet along with 1 ½ cups of the pasta water.
- Turn the heat to medium-low and toss vigorously for 5-6 minutes or until the sauce starts to emulsify and stick to the pasta.
- Turn the blender on and gradually pour in 1 cup of the reserved pasta water until smooth then pour it over the pasta and continue tossing. Toss until the sauce has emulsified once again and completely coated the pasta.
- Serve with freshly cracked black pepper.
Jessica’s Notes
- Always reserve more starchy water than what the recipe calls for just in case you need it. It’s the type of salty and starchy liquid that can’t be replicated unless you boil more pasta.
- I’ve used Parmesan cheese and Pecorino Romano cheese in this dish. Use freshly grated cheese, not the store-bought powdered stuff or the pre-shredded cheese as this typically contains a waxy coating to extend shelf life which affects the flavor and its ability to melt.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Looks amazing!