Cacio e Pepe Recipe
A simple, delicious recipe for Cacio e Pepe is so tasty you will want to make it over and over. Serve it with your favorite veggie for an added burst of nutrition.
How to Make the Best Cacio e Pepe
Cacio e Pepe is one of Rome’s most beloved pasta dishes, and for good reason. With just a handful of simple ingredients—pasta, pecorino romano cheese, and black pepper—this dish delivers incredibly rich, complex flavors. The name literally translates to “cheese and pepper,” and that’s exactly what makes this recipe shine.
The secret to a perfect Cacio e Pepe lies in the technique. By toasting the peppercorns and creating a cheese paste with starchy pasta water, you build a silky, emulsified sauce that clings to every strand of pasta. It’s comfort food at its finest, proving that you don’t need a long list of ingredients to create something truly delicious.
Whether you’re looking for a quick weeknight dinner or an impressive dish for guests, Cacio e Pepe delivers every time. Serve it alongside your favorite roasted vegetables or a simple green salad for a complete meal that’s both satisfying and elegant.
Cacio e Pepe
A simple, delicious recipe for Cacio e Pepe is so tasty you will want to make it over and over. Serve it with your favorite veggie for an added burst of nutrition.
Ingredients
Pasta
Optional Garnish
Instructions
Prepare the Pasta
- Cook pasta in 8 cups of water with 1 teaspoon of salt according to package directions. Drain, reserving 2 cups of the hot pasta water.
Make the Sauce
- Heat a large skillet over medium heat. Toast fresh crushed peppercorn in the dry skillet for 1 minute, or until fragrant. Add ½ cup pasta water and simmer on low for a couple minutes.
- In a small bowl, mix pecorino cheese with ½ cup hot pasta water to create a slurry or paste. Set aside.
- Add the cooked pasta to the pepper water in the skillet over medium-low heat, stirring. Add more pasta water so it gets a little saucy if needed. Stir in the pecorino paste, adding more hot pasta water as needed to get a creamy consistency.
- Taste for salt and pepper, adjust to taste. Add more pasta water, cheese, or pepper if you like. Feel free to fold in cooked veggies or shrimp, or serve these on top.
Serve
- Divide pasta between plates and sprinkle each portion with more pecorino, chili flakes, parsley, and a hearty drizzle of olive oil.
Notes
- For fresh pasta, prepare your dough and cut into desired shape before cooking.
- The key to a creamy sauce is using starchy pasta water and adding it gradually.
- Use freshly ground black pepper for the best flavor—pre-ground pepper won't have the same punch.
