The Best Cacio e Pepe {Easy & Delicious}

Cacio e Pepe is a mouthwatering classic Roman pasta dish that’s quick and easy to make using just a few simple ingredients (proving once again that some of the very best food is also the simplest)! I love this recipe — and I’m pretty sure you will too!

How to Make the Best Cacio e Pepe

Cacio e Pepe translates to cheese and pepper. And that’s exactly what this dish is — pasta tossed in lots of cheese and pepper. You can think of it as mac and cheese for grown-ups (but better)!

The trick to making this dish is to make sure that the cheese and pepper sauce coat the noodles evenly and doesn’t clump. But don’t worry — I’ve included some easy tricks to help ensure your dish turns out perfectly!

Tips for Making this Pasta Dish

• Pick Your Pasta: I prefer to use thick spaghetti, also known as Spaghettoni, for this recipe. You can also use spaghetti or linguine.
• Toast Your Peppercorns: This recipe calls for toasting your black peppercorns in a skillet before you grind them with a mortar and pestle or spice grinder. This is a super simple process that helps elevates the taste of the pepper! You can also use freshly ground pepper.
• Add a Little Butter: No, butter is not included in the traditional recipe. But beating in a little with the pepper will make the sauce a little easy to make.
• Add the Cheese and Pasta Water in Batches: When it’s time to mix in the cheese and reserved pasta water, don’t just dump them in. Add in batches, alternating between the cheese and the water, and quickly and vigorously mixing in between. This will help ensure that the sauce is fully emulsified and that each strand of pasta gets a nice coating of creamy sauce.

Love this? You might also like:

Easy (and Kid-Friendly) Corn and Pancetta Pasta

Vegetable Frittata with Feta and Pesto

If you make this recipe, I’d love to hear from you! Please leave a star rating in the comments below to help other readers. And make sure to tag me on Instagram. Thanks so much for your feedback!

The Best Cacio e Pepe

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5 from 1 review

• Author: Laura | Growing Up Cali
• Total Time: 25 minutes
• Yield: 4 to 6 servings 1x

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Description

This mouthwatering classic Roman pasta dish is quick and easy to make using just a few simple ingredients.

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Ingredients

Scale 1x2x3x

• 1 pound dried thick spaghetti (or spaghetti)
• 1 tablespoon black peppercorns
• 3 cups finely grated Pecorino Romona cheese
• 2 tablespoons unsalted butter

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Instructions

1. Cook the Pasta: Bring a large pot of water to a boil. Add the pasta and cook until just shy of al dente. Reserve 2 cups of the pasta water and then drain the pasta. 
2. Toast the Peppercorns: While the pasta is cooking, toast the peppercorns in a large skillet over high heat for about 5 minutes (you’ll hear the peppercorns popping). Remove from heat and when cool enough to handle, grind the peppercorns using a mortar and pestle (or a spice grinder). Return the ground peppercorns to the skillet.
3. Add the Butter and Pasta Water: Add 2 tablespoons of butter to the pan and whisk until the butter and pepper are combined. Then add 1 cup of the pasta water and whisk again. Bring the mixture to a simmer over medium heat.
4. Add the Pasta: Add the pasta to the pan and cook until pasta is done.
5. Add the Cheese: When the pasta is done, remove the pan from the heat and add the cheese in 2-3 batches. Between each addition, add 1/4 cup of the reserved pasta and vigorously mix to ensure the sauce is thoroughly mixed and covers each pasta strand in creamy cheese and peppery goodness. If needed, you can add some or all of the additional 1/2 cup of pasta water to get it to the right consistency. You want the sauce to be creamy, not watery. 
6. Serve immediately. 

Notes

• This pasta is best served immediately. If you have any leftovers, you can store it in an airtight container in the refrigerator for a day or two. 
• If you like your pasta extra peppery, you can use up to 2 tablespoons of ground pepper.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Main, Pasta
• Method: Stovetop
• Cuisine: Italian

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