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“Cacio e Pepe” means “cheese and pepper” in Italian. This simple yet elegant dish features pasta tossed with freshly cracked black pepper and Pecorino Romano cheese, forming a creamy, peppery sauce without cream or butter. It’s bold, comforting, and ready in minutes.
⏱️ Time
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: ~15 minutes
🍽️ Equipment Needed
- Large pot (for boiling pasta)
- Skillet or sauté pan
- Grater
- Tongs or pasta fork
🧾 Ingredients (Serves 2)
- 200 g (7 oz) spaghetti, tonnarelli, or bucatini
- 1 cup (about 100 g) Pecorino Romano cheese, finely grated
- 1.5 tsp freshly ground black pepper
- Salt (for pasta water)
- 1 cup reserved hot pasta water
🧂 Ingredient Notes
- Use Pecorino Romano, not Parmesan — it’s saltier and sharper.
- Grate cheese finely to help it melt smoothly.
- Freshly cracked pepper is essential for aroma and flavor.
👨🍳 Instructions
- Cook the pasta
- Boil pasta in well-salted water until al dente.
- Reserve at least 1 cup of hot pasta water before draining.
- Toast the pepper
- In a large dry skillet over medium heat, toast the black pepper for 30–60 seconds until fragrant.
- Add pasta water
- Pour about 3/4 cup of hot pasta water into the skillet with pepper. Simmer for 30 seconds.
- Add the pasta
- Add drained pasta directly to the skillet. Toss to coat evenly in the peppery water.
- Add cheese off the heat
- Remove the pan from heat. Add the grated Pecorino a little at a time, tossing constantly.
- Mix until a creamy emulsion forms — add more pasta water if needed to loosen the sauce.
- Serve immediately
- Plate right away while hot. Top with extra Pecorino and pepper if desired.
🧮 Nutrition (per serving – approx.)
| Nutrient | Amount |
|---|---|
| Calories | ~550 kcal |
| Protein | ~20 g |
| Carbs | ~60 g |
| Fat | ~25 g |
