• Skip to primary navigation
  • Skip to primary sidebar
  • Skip to footer
  • Skip to content

Preppy Kitchen logo

  • About
    • Meet John
    • Press
  • Recipes
    • Desserts
    • Breakfast
    • Main Dishes
    • Side Dishes
    • Breads
    • Soups
    • Salads
    • Casseroles
    • Instant Pot
    • Appetizers
    • Drinks
    • Holiday
  • Cookbook
  • Shop
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • About
  • Press
  • All Recipes
  • Cookbook
  • Shop
  • Contact
  • Follow us on

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Main Dishes » Cacio E Pepe

    Cacio E Pepe

    Published: April 5, 2022 · Modified: Apr 5, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    All you need are five simple ingredients and in less than 30 minutes, you’ll have this Cacio e Pepe recipe ready on a plate! Rich, creamy, and packed with a ton of flavor, this pasta recipe is perfect for weeknight dinners. Tender noodles tossed with a cheesy and peppery sauce, you will love this classic pasta dish.

    A plate with cacio e pepe with grated cheese and more noodles in the background.
    109 shares
    • Share
    • Reddit
    Jump to Recipe Print Recipe
    Pinterest graphic of tongs tossing cacio e pepe in a pot.
    Pinterest graphic of an overhead view of a plate of cacio e pepe.
    Pinterest graphic of a pot of cacio e pepe with a wooden spoon, mixing the pasta.
    Pinterest graphic of cheese grated over a bowl of cacio e pepe.
    Pinterest graphic of a plate of cacio e pepe by a pinch bowl of grated cheese, a pot, and wine.

    If you want a simple pasta recipe with minimal ingredients, this cacio e pepe is perfect for you! This dish is a classic Roman pasta that literally translates to “cheese and pepper,” so if you’re a fan of those two things, it’s guaranteed to be an instant hit. It’s like a grown-up, fancier version of mac and cheese!

    It’s important to use good quality ingredients for this dish as you only use 5 ingredients for this pasta. It’s also effortless to make as it’s not a very technical dish, so that you can whip this up for dinner in no time on a busy night. If you want another easy pasta recipe for dinner, then try my baked ziti recipe, chicken tetrazzini recipe, or chicken spaghetti recipe.

    What You Need to Make This Recipe

    Ingredients needed to make cacio e pepe.

    Pasta — bucatini is preferred, but you can also use spaghetti noodles.

    Butter — usually, traditional cacio e pepe does not use butter, but butter creates such a flavorful, rich sauce. It’s worth adding the butter!

    Black pepper — freshly cracked pepper has much more flavor than ground pepper sold in jars. Black pepper is the star of the show, so it’s worth breaking out the pepper mill for this.

    Cheese — you will need a good, aged, Pecorino Romano cheese. I recommend using a good-quality brick of cheese as the ingredient list is short, so the flavor will really shine through. Pecorino Romano is made with sheep’s milk, which has a strong and tangy flavor.

    How to Make Cacio e Pepe

    Set of two photos showing cheese grated and pasta added to boiling water.

    1. Grate the Pecorino-Romano cheese.

    2. Fill a large pot or Dutch oven with 4 quarts of water. Bring to a boil over medium-high heat. Stir in the salt. Add the pasta. Cook until almost tender. Reserve 2 cups of the pasta water and drain the pasta.

    Set of two photos showing butter melted in a pot and pasta water added.

    3. Add the butter and swirl the pot until melted.

    4. Stir in the pepper. Cook for 30 seconds, stirring constantly. Turn the heat down to low. Carefully add 1½ cups of the pasta water and bring to a simmer.

    Set of two photos showing pasta added to the pot and tossed with grated cheese.

    5. Add the drained pasta and toss with tongs to coat with butter. Sprinkle in half of the cheese.

    6. Toss until well combined, and the cheese melts into the sauce. Remove from the heat. Repeat with the rest of the cheese. If the pasta becomes dry, add more reserved pasta water. Serve immediately topped with additional cheese and pepper, if desired.

    A bowl of cacio e pepe with cheese grated on top with a microplane.

    Pro Tips for Making This Recipe

    • Do not use pre-grated cheese. Pre-grated cheese comes coated in an anti-clump powder, so it will not melt nicely into your pasta, leaving it tasting gritty. It is worth the effort to grate the cheese yourself with a cheese grater.
    • If you are sensitive to pepper, you can reduce the amount of ground pepper.
    • For a bit of extra heat, add a few pinches of red pepper flakes.
    • Make sure to reserve pasta water before draining the pasta. The starchy water helps create a creamy sauce that perfectly coats your pasta. Plain water will not yield the same results.
    • The cheese will start to clump on the bottom as it sits and cools, so definitely serve this cacio e pepe recipe immediately.
    • Feel free to add protein to the pasta, such as grilled chicken or sauteed shrimp. You can also bulk the pasta up with some vegetables such as spinach, kale, or broccoli.

    Overhead view of a plate of cacio e pepe by a fork, linen, glass of wine, and grated cheese.

    Frequently Asked Questions

    What should I serve with this pasta?

    This is a simple but rich pasta, so you do not want a side to compete with the flavors! Try a simple side salad, garlic bread, dinner rolls, roasted carrots, roasted butternut squash, or sweet potato fries.

    How do I store and reheat leftovers?

    This pasta is so tasty that there are rarely leftovers! If you have some, transfer them to an airtight container, and once cooled, store it in the fridge. When ready to enjoy, I like reheating the cacio e pepe in a skillet with a splash of water to help loosen everything up. Cook on medium-low until the pasta is heated throughout, and serve with more cheese grated on top.

    What is the best pasta to use?

    Bucatini is ideal as it’s a long, smooth noodle that’s hearty and thick, so it holds up well with the peppery sauce. There is a hole running through the center of the noodles, so it fills with sauce, making the dish even better!

    Can I use parmesan instead of Pecorino Romano?

    We use Pecorino Romano in this recipe as “cacio” is the local Roman dialect word for Pecorino Romano! If you do not have any Pecorino Romano on hand, you could use parmesan cheese in a pinch. However, keep in mind that parmesan is made from cow’s milk and has a much milder flavor than Pecorino Romano.

    If you love this recipe try these out!

    • An overhead shot of creamy cajun chicken pasta

      Cajun Chicken Pasta

    • A plate of baked mac and cheese next to a baking dish.

      Baked Mac and Cheese

    • An overhead shot of chicken alfredo with spinach in a blue bowl

      Chicken Alfredo

    • An overhead shot of instant pot spaghetti and meatballs on a serving platter

      Instant Pot Spaghetti and Meatballs

    • A portion of penne alla vodka on a plate.

      Penne alla Vodka

    If you’ve tried this Cacio e Pepe recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A plate of cacio e pepe by a fork and pink linen.
    Print
    5 from 4 votes

    Cacio e Pepe

    Simple but delicious, this Cacio e Pepe recipe is quick, easy, and flavorful! All you need are five ingredients, and you'll have this classic Italian pasta ready in a flash.
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4 servings
    Calories 569kcal
    Author John Kanell

    Equipment

    • Large Pot
    • Collander
    • Tongs

    Ingredients

    • 5 teaspoons salt
    • 12 ounces bucatini or spaghetti pasta (340g)
    • 6 tablespoons butter (85g)
    • 1 tablespoon freshly ground black pepper
    • 1 cup freshly grated Pecorino-Romano cheese plus more for serving (125g)

    Instructions

    • Fill a large pot or Dutch oven with 4 quarts of water. Bring to a boil over medium-high heat. Stir in the salt. Add the pasta. Cook until almost tender (Taste a piece of pasta - the texture should be slightly firm and feel like it needs to cook for a minute or two longer). Reserve 2 cups of the pasta water and drain the pasta.
    • Return the pot to medium heat. Add the butter and swirl the pot until melted. (For extra flavor, cook until browned and nutty smelling.) Stir in the pepper. Cook for 30 seconds, stirring constantly. Turn the heat down to low.
    • Carefully add 1½ cups of the pasta water and bring to a simmer. Add the drained pasta and toss with tongs to coat with butter. Sprinkle in half of the cheese. Toss until well combined and the cheese melts into the sauce. Remove from the heat. Repeat with the rest of the cheese. If the pasta becomes dry, add more reserved pasta water. Serve immediately topped with additional cheese and pepper, if desired.

    Video

    Notes

    • Do not use pre-grated cheese. Pre-grated cheese comes coated in an anti-clump powder, so it will not melt nicely into your pasta, leaving it tasting gritty. It is worth the effort to grate the cheese yourself with a cheese grater.
    • If you are sensitive to pepper, you can reduce the amount of ground pepper.
    • For a bit of extra heat, add a few pinches of red pepper flakes.
    • Make sure to reserve pasta water before draining the pasta. The starchy water helps create a creamy sauce that perfectly coats your pasta. Plain water will not yield the same results.
    • The cheese will start to clump on the bottom as it sits and cools, so definitely serve immediately.
    • Feel free to add protein to the pasta, such as grilled chicken or sauteed shrimp. You can also bulk the pasta up with some vegetables such as spinach, kale, or broccoli.

    Nutrition

    Calories: 569kcal | Carbohydrates: 66g | Protein: 19g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 3347mg | Potassium: 250mg | Fiber: 3g | Sugar: 2g | Vitamin A: 642IU | Calcium: 302mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
    « Chocolate Chip Scones
    Zeppole »

    Reader Interactions

    Comments

    1. Sue says

      April 17, 2022 at 2:06 pm

      5 stars
      I am sure for the pepper lovers, this is scrumptious! But… If pepper is not your thing but garlic is, sub in 2-3 (or even 4 if you really love garlic like me) minced garlic cloves for the pepper. I have been making this version for years and everyone loves it as an alternative to sauce on their pasta.
      Just saute the garlic in the butter over low heat for 3-4 minutes or until it softens and sweetens. Then add your parmesan or romano cheese. I personally do not add any pasta water, but that is purely personal preference. I most often serve this with broccoli tossed in. Yum, yum, yum!!

      Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

    Search

    Follow Us On

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Preppy Kitchen Newsletter

    Sign up to receive recipes, recommendations and tips straight to your inbox!

    Buy My Book

    As Seen On

    As seen on Elle Décor, People, Food Network and more

    Top recipes This Month

    • A stack of peanut butter cookies on a small wooden board

      Peanut Butter Cookies Recipe

    • An Oatmeal Chocolate Chip cookie next to a glass of milk

      Oatmeal Chocolate Chip Cookies

    • Lemon bars dusted with powdered sugar on a green and white plate.

      Lemon Bars

    • A group of pink macarons on a serving tray next to flowers

      Macaron Recipe

    • An Espresso martini on a gray surface with coffee beans scattered around

      Espresso Martini

    • A cake stand with a slice of red velvet cake cut out and placed on a plate in front.

      Red Velvet Cake

    • A group of shortbread cookies. some are stacked while others are on crumpled paper.

      Shortbread Cookies Recipe

    • A photo of a vanilla cupcake on a cupcake stand with vanilla buttercream frosting beautifully piped on top.

      Buttercream Frosting

    • A plate with multiple cake pops on it with one with a bite taken out.

      Cake Pops

    • photo of moist Vanilla Cupcakes in pink paper wrappers

      Moist Vanilla Cupcake Recipe

    Footer

    As Seen On:

    Elle Décor, People, Country Living, Better Homes & Gardens, Food Network, Woman's Day, forkly, Yummly, the Bump, Buzz Feed, Home and Family and New York magazine.

    The Brand

    • About John
    • Press

    Preppy Kitchen Logo

    Dessert Recipes

    • Cakes
    • Cookies
    • Cupcakes
    • Pies
    • All Desserts

    Main Course Recipes

    • Main Dishes
    • Side Dishes
    • Casseroles
    • InstantPot
    • Soups
    • Salads

    COPYRIGHT © 2015 - 2020 PREPPY KITCHEN | PRIVACY POLICY

    109 shares