• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

What Should I Make For... logo

  • About Cathy Roma
    • FAQ
    • News and Press
  • Recipes
  • Menus
  • How To
    • How to Cook with Cast Iron
    • How to Make Homemade Gnocchi
    • Homemade Ginger Beer
    • Homemade Turkey Stock
    • The Ultimate Thanksgiving Menu
    • 2019 Holiday Gift Guide – Stocking Stuffers for Foodies
  • Videos
  • Contact
  • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Blog » Main Dish Recipes » Cacio e Pepe

Cacio e Pepe

Cathy Roma Published: May 8, 2020

183 shares
  • Share
  • Tweet
  • Reddit
  • Yummly

This post may contain affiliate links. Please see my affiliate disclosure for more information.

Jump to Recipe Print Recipe
Cacio e pepe, the classic Italian pasta dish that translates to "cheese and pepper" is the perfect example that simple doesn't have to mean boring.
Cacio e pepe, the classic Italian pasta dish that translates to “cheese and pepper” is the perfect example that simple doesn’t have to mean boring.
Cacio e Pepe in a serving bowl sprinkled with cheese and pepper.

I was going to title this post simple cacio e pepe, but then I realized it would be a pretty redundant title. Because cacio e pepe is, by its very nature, simple.

But simple is not to say boring, or even easy. Because making a delicious, even decadent, dish with just a handful of ingredients takes care and thought.

Twirling a fork into the pasta on a plate of Cacio e Pepe.

Cacio e pepe translates to cheese and pepper and you guessed it, other than pasta (and a little hot pasta water) that’s all it really is. Freshly cooked pasta is tossed with grated black pepper and pecorino cheese, and tossed with a little hot pasta water to make a light, creamy sauce.

Easy, right? Not so fast.

First off, the traditional recipe calls for pecorino cheese, a very hard, not very melty Italian cheese. It’s nutty and bold and the perfect counter to a spoon of freshly grated black pepper.

Grating cheese over a pot of Cacio e Pepe.

The problem?

It can clump and won’t turn into that delicate trademark sauce if you’re not careful.

So, this is where I take some liberties with the classic recipe. I do not and never will claim that is the authentic Italian cacio e pepe recipe, but rather inspired by one.

A plate of Cacio e Pepe sprinkled with cheese and pepper.

My variation?

I decided to add butter to achieve a silky, creamy sauce and use a combination of pecorino and parmesan to encourage melting and blending.

If you’re a cacio e pepe purist, by all means stick to what works for you. But I will happily gild the lily a bit to create a dish thats suits my tastes and is pretty much no-fail. Besides, what could be wrong with a little extra butter and parm?

Be sure to read my tips before starting! And without further ado…

Let’s make cacio e pepe

Step by step photos showing how to make cacio e pepe. gather ingredients and boil the pasta (1), grate the cheese (2), combine the butter and pepper (3), stir until melted (4), add half the cheese and pasta water (5), stir in the pasta and cheese with a little water (6).
  1. Gather ingredients and boil the pasta al dente in half the typical amount of salted water. Reserve 2 cups pasta water.
  2. Grate the cheeses and grind the pepper.
  3. Combine the butter and pepper in a saucepan large enough to accommodate all of the pasta.
  4. Whisk to combine and stir in half the grated cheese.
  5. Stir in 2/3 cup hot pasta water.
  6. Toss in the pasta, remaining cheese, and tablespoons of pasta water until the desired creamy consistency is achieved. Sprinkle with grated cheese and serve.
Pasta twirled around a fork on a plate of Cacio e Pepe.

Tips for success

  • Cacio e pepe doesn’t traditionally have butter in the recipe, but I love the creaminess it adds to the sauce as well as how it helps the cheese melt and blend easily. Cacio e pepe purists simply omit!
  • Any long shaped pasta will work, but I especially love the way the cheese clings to the tubular shape of bucatini.
  • I use half the water than I typically would if simply boiling pasta, because less water means extra starch resulting in a creamier sauce.
  • Be sure to cook the pasta al dente as it will continue to cook when you toss it with the cheese.
  • Reserve two cups of pasta water, but doubtful that you will use all of it. I like to have extra on hand just in case.
  • Work quickly when adding the water to the butter/cheese mixture to be sure the cheese melts. Working quickly with hot water will prevent clumping.
  • I love the blend of pecorino and parmesan, but use all pecorino if you prefer.
  • Prefer a more peppery pasta? Add an extra half teaspoon of black pepper.
  • Serve with additional cheese grated over the top for added flavor and texture.
A fork digging in for a bite of Cacio e Pepe.

More pasta love

  • Easy Pasta Primavera
  • Roasted Eggplant Pasta
  • Italian Pasta Salad
  • Creamy Pasta with Sausage and Mushrooms
0 from 0 votes
A plate of Cacio e Pepe sprinkled with cheese and pepper.
Print
Cacio e Pepe
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Cacio e pepe, the classic Italian pasta dish that translates to "cheese and pepper" is the perfect example that simple doesn't have to mean boring.

Course: Main Dish/Pasta
Cuisine: Italian
Keyword: cacio e pepe
Servings: 6 Servings
Calories: 423 kcal
Author: Cathy Roma | What Should I Make For…
Ingredients
  • 1 lb bucatini (or other long shaped pasta)
  • kosher salt
  • 2 oz unsalted butter
  • 1 tsp freshly ground black pepper
  • 2 oz Pecorino Romano
  • 2 oz Parmigiano Reggiano
  • additional grated cheese for topping
Instructions
  1. Bring well-salted water to a boil (about half the water you would normally use to boil pasta). Add the bucatini and cook al dente (1-2 mins less than fully cooked).

  2. While the pasta cooks, grate the cheese either with a microplane or a the fine side of a box grater.

  3. Reserve 2 cups pasta water and then drain the pasta.

  4. In a large skillet (that can accommodate all of the pasta), melt the butter over medium heat and add the pepper. Add half of the grated cheese while stirring and then add 2/3 cup reserved pasta water while consistently stirring.

  5. Add the cooked pasta to the pan, using tongs to toss and mix in. Sprinkle in the remaining cheese with a tablepsoon of the pasta water at a time until the sauce is creamy and the pasta is well coated. Taste and adjust seasoning.

  6. Serve immediately with a sprinkle of cheese over the top.

Recipe Notes
  • Cacio e pepe doesn’t traditionally have butter in the recipe, but I love the creaminess it adds to the sauce as well as how it helps the cheese melt and blend easily. Cacio e pepe purists simply omit!
  • Any long shaped pasta will work, but I especially love the way the cheese clings to the tubular shape of bucatini.
  • I use half the water than I typically would if simply boiling pasta, because less water means extra starch resulting in a creamier sauce.
  • Be sure to cook the pasta al dente as it will continue to cook when you toss it with the cheese.
  • Reserve two cups of pasta water, but doubtful that you will use all of it. I like to have extra on hand just in case.
  • Work quickly when adding the water to the butter/cheese mixture to be sure the cheese melts. Working quickly with hot water will prevent clumping.
  • I love the blend of pecorino and parmesan, but use all pecorino if you prefer.
  • Prefer a more peppery pasta? Add an extra half teaspoon of black pepper.
  • Serve with additional cheese grated over the top for added flavor and texture.
  •  
Nutrition Facts
Cacio e Pepe
Amount Per Serving
Calories 423 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 37mg12%
Sodium 270mg12%
Potassium 185mg5%
Carbohydrates 57g19%
Fiber 3g13%
Sugar 2g2%
Protein 16g32%
Vitamin A 349IU7%
Calcium 231mg23%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
1

Main Dish Recipes, Recipe easy, cacio e pepe, cheese and pepper, percorino

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

★ Made this recipe? Make sure to give it a rating below!

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!


Follow What Should I Make For on Instagram and show me what you’re making for…!
Be sure to use the hashtag #whatshouldimakefor
Previous Post: « Grilled Potato Salad with Herb Vinaigrette
Next Post: Classic American Goulash »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

Subscribe now to receive my exclusive guide of How to Stock a Pantry delivered straight to your inbox!

Join the What Should I Make For... Community to learn what to cook to when to achieve a happier, more balanced life.

Trending Posts

  • Close up of breaded chicken breasts cooking in a frying pan. Easy Breaded Chicken Breasts
  • Close up shot of a Mexican Mule served in a copper mug garnished with lime and jalapeño slices placed on a wood board with another mug in the background. Mexican Mule
  • Close up of creamy farfalle pasta tossed with mushrooms and sausage in a creamy white wine sauce served in a white bowl. Creamy Pasta with Sausage and Mushrooms
  • A pot of One Pot Creamy Chicken Pasta stirred with wooden spoon. One Pot Creamy Chicken Pasta
  • Overhead shot of Pan Seared Lamb Chops with garlic and thyme scattered around. Pan Seared Lamb Chops

Featured In...

Featured in Better Homes and Gardens Featured in Cosmopolitan Featured in Elle Decor Featured in Shape Featured in Country Living Featured in Domino

Copywrite © 2020 • What Should I Make For... Privacy Policy • Terms of Service