If you have a craving for a dish that is incredibly simple yet bursting with flavor, this Cacio e Pepe Recipe will quickly become your new favorite. Originating from Rome, this classic Italian pasta celebrates just a few humble ingredients—cheese, pepper, pasta, and butter—that come together to create a creamy, peppery, and utterly comforting meal. It’s the kind of recipe that makes you appreciate how a handful of pantry staples can result in something so satisfying and elegant, perfect for any busy weeknight or a cozy dinner with friends.
Ingredients You’ll Need
This Cacio e Pepe Recipe relies on a handful of essential ingredients that each play a key role in building its signature creamy and peppery profile. The quality and balance of these components truly make all the difference.
- 8 oz. spaghetti noodles: Choose good-quality spaghetti for the best texture and bite, cooked al dente for that perfect chew.
- 1 teaspoon salt: Adds flavor to the pasta water and seasons the noodles for a better foundation.
- 4 tablespoons salted butter: Enhances richness and creates a smooth base for the sauce.
- 1 cup finely grated pecorino or parmesan cheese: The sharpness and saltiness of these cheeses bring creaminess and depth.
- 1-2 teaspoons freshly cracked black pepper: The star seasoning that gives this dish its signature peppery punch.
How to Make Cacio e Pepe Recipe
Step 1: Cook the spaghetti noodles
Bring a large pot of water to a boil and add the teaspoon of salt. Toss in the spaghetti and cook it until it reaches al dente—meaning just tender but still firm to the bite. This texture helps the sauce cling to the noodles beautifully, preventing a mushy result.
Step 2: Reserve pasta water before draining
Before you drain the cooked pasta, scoop out 2 cups of the hot, starchy pasta water. This precious liquid is packed with flavor and acts as the secret ingredient that helps you create a luscious sauce. Then, drain the remaining water completely from the pasta.
Step 3: Combine butter and pasta water with noodles
Return the drained pasta to the pot and add the butter along with 1 cup of the reserved pasta water. Gently swirl everything together over low heat to melt the butter and begin creating that silky sauce base.
Step 4: Add cheese and pepper gradually
While stirring, sprinkle in half of the grated cheese and 1 teaspoon of freshly cracked black pepper. The heat and moisture transform the cheese into a creamy sauce that coats each strand of pasta. Keep the sauce moving so the cheese doesn’t clump up.
Step 5: Finish with remaining cheese and more pepper
Add the rest of the cheese and adjust the pepper to your taste, stirring until the sauce is thick, smooth, and coats the pasta completely. This step is where all the elements truly come together for that perfect balance of cheesiness and spice.
Step 6: Serve immediately for best results
Cacio e Pepe is best enjoyed fresh off the stove. Serve it hot, optionally garnished with a little extra cheese, a pinch of salt, or more cracked pepper to enhance the flavors even further.
How to Serve Cacio e Pepe Recipe
Garnishes
To elevate your Cacio e Pepe, consider dusting an extra sprinkle of grated pecorino or parmesan cheese on top just before serving. A few additional cracks of black pepper can add some sparkle and strengthen that iconic peppery zing.
Side Dishes
This dish pairs wonderfully with simple sides that let the pasta shine. Think of a crisp green salad dressed with lemon vinaigrette or lightly sautéed seasonal vegetables. Garlic bread or crusty artisan bread are delightful for mopping up any leftover sauce.
Creative Ways to Present
If you want to impress, serve the pasta in warmed bowls to keep it hot longer. Tossing fresh herbs like parsley or basil on top adds a pop of color and freshness. For a playful twist, try sprinkling crushed red pepper flakes or a drizzle of good-quality olive oil as finishing touches.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. Because this dish relies on that creamy sauce, the pasta might firm up and absorb moisture. Gently stir before reheating to revive its texture.
Freezing
Freezing Cacio e Pepe is not ideal since the delicate sauce made with cheese and butter can separate upon thawing. For the best flavor and texture, it’s better to enjoy this recipe fresh or refrigerated for a day or two.
Reheating
Reheat leftover pasta gently on the stovetop over low heat or in the microwave with a splash of water or broth to recreate the creamy sauce consistency. Stir continuously to avoid clumping and ensure even warming.
FAQs
Can I use a different type of pasta for this Cacio e Pepe Recipe?
Absolutely! While spaghetti is traditional, feel free to use other long pasta like bucatini or linguine. Just make sure the pasta has enough surface texture to hold the sauce well.
Is pecorino cheese necessary, or can I just use parmesan?
Pecorino offers a sharper, saltier flavor that’s classic in this dish, but parmesan works great too if that’s what you have. You can also mix the two cheeses for a balanced taste.
How do I make sure the sauce stays creamy and does not clump?
The key is using hot pasta water to emulsify the butter and cheese while stirring constantly. Adding cheese gradually and keeping the heat low helps create a silky, smooth sauce rather than clumps.
Can I make this recipe vegan or dairy-free?
You can experiment with vegan butter and plant-based cheeses, but the traditional Cacio e Pepe relies on the dairy’s melting properties for its signature creamy sauce. The flavor will differ, but it’s still worth a try!
How do I adjust the pepper level?
Start with 1 teaspoon of freshly cracked black pepper and taste as you go. You can always add more for a more pronounced pepper kick, but be careful as it’s easy to overpower the dish.
Final Thoughts
I can’t recommend this Cacio e Pepe Recipe enough for anyone looking to whip up a quick, elegant pasta with a punch of flavor. The beauty of this dish lies in its simplicity—transforming just a few ingredients into a bowl of pure comfort and joy. Next time you want something effortless yet impressive, give this recipe a try and watch it become a beloved staple in your kitchen.
Print
Cacio e Pepe Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Cacio e Pepe is a classic Italian pasta dish known for its simple yet rich flavors, combining al dente spaghetti with a creamy sauce made from butter, pecorino cheese, and freshly cracked black pepper. This quick and easy recipe can be whipped up in just 20 minutes, delivering a comforting, cheesy, and peppery meal perfect for any day.
Ingredients
Ingredients
- 8 oz. spaghetti noodles
- 1 teaspoon salt
- 4 tablespoons salted butter, cut into pieces
- 1 cup finely grated pecorino or parmesan cheese
- 1–2 teaspoons freshly cracked black pepper
Instructions
- Boil Pasta: Add 1 teaspoon salt to a pot of boiling water. Add spaghetti and cook according to the package instructions until al dente, usually around 8-10 minutes.
- Reserve Pasta Water: Before draining, remove 2 cups of the boiling, starchy pasta water and set it aside. Drain the remaining water from the pasta and discard.
- Combine Butter and Pasta Water: Return the drained pasta to the pot, add the butter and 1 cup of the reserved hot pasta water. Swirl gently to start melting the butter and incorporate the water.
- Add Cheese and Pepper: As the butter melts, add half of the grated cheese and 1 teaspoon of freshly cracked black pepper. Stir continuously; the cheese will melt and create a creamy sauce coating the pasta.
- Finish Sauce: Add the remaining cheese and additional black pepper if desired. Stir until the sauce is smooth, and the cheese is mostly melted and fully combined with the butter and pasta water.
- Serve: Serve immediately. Optionally, garnish with extra cheese, salt, or black pepper to taste.
Notes
- Use freshly cracked black pepper for the best flavor and aroma.
- Be careful not to add too much pasta water to avoid a watery sauce; add gradually if needed.
- Using pecorino romano cheese will give a sharper flavor, while parmesan offers a milder taste.
- Serve immediately as the sauce thickens as it cools.
- For a richer sauce, use salted butter but adjust salt carefully.
