Cacio e Pepe
This Roman pasta turns spaghetti, Pecorino Romano, black pepper, and starchy pasta water into a glossy sauce. The trick is gentle heat and finely grated cheese.
- Total time
- 25 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 10mCook 15mItalianDinner
Cacio e pepe means “cheese and pepper” in Roman dialect. It is one of those simple pastas where the method matters as much as the ingredients.
There is no cream, butter, or garlic here. The sauce comes from salty Pecorino Romano melting into hot, starchy pasta water, with black pepper adding warmth and bite.
For the smoothest sauce, grate the cheese very finely and take the pan off the heat before adding it. This helps prevent clumps and keeps the sauce silky.
01What you'll need
Ingredients
4 items · 4 servings
- 12 ounces dried spaghetti, tonnarelli, or bucatini
- 5 ounces Pecorino Romano, very finely grated, about 2 cups fluffy grated cheese, plus more for serving if desired
- 2 teaspoons whole black peppercorns, coarsely crushed or freshly ground
- Unsalted water, for boiling the pasta
02How to make it
Step-by-step
1. Grate the cheese finely
Use the small holes of a box grater, a rasp grater, or a food processor to make the Pecorino Romano as fine as possible. Fine cheese melts more smoothly than large shreds. Set it aside in a bowl.
2. Toast the pepper
Put the crushed pepper in a large skillet over medium heat. Toast for 1 to 2 minutes, shaking the pan, until it smells fragrant. This wakes up the pepper’s flavor. Turn off the heat while the pasta cooks.
3. Cook the pasta
Bring a large pot of unsalted water to a boil. Add the pasta and cook until very al dente, meaning it is still a little firm in the center. This is usually 1 to 2 minutes less than the package directions.
4. Save the pasta water
Before draining, scoop out at least 2 cups of the cloudy pasta water. This water is full of starch, which helps the cheese and water join into a sauce. Drain the pasta.
5. Start the pepper sauce
Return the skillet with pepper to medium-low heat. Add 3/4 cup hot pasta water and let it bubble for about 30 seconds. Add the drained pasta and toss well so the strands pick up the pepper.
6. Cool the pan slightly
Turn off the heat and let the pasta sit for 30 to 60 seconds. This short pause matters. If the pan is too hot, the cheese can seize, which means it tightens into clumps instead of melting smoothly.
7. Add the Pecorino
Sprinkle in the cheese a handful at a time, tossing constantly with tongs. Add more hot pasta water, 1 or 2 tablespoons at a time, until the sauce looks glossy and coats the pasta. You may not need all the water.
8. Serve right away
Divide the pasta among warm bowls. Add a little more Pecorino and black pepper if you like. Cacio e pepe is at its creamiest as soon as it is made.
03From our kitchen
Cook's tips
- Make-ahead: Cacio e pepe is not a great make-ahead pasta because the cheese sauce thickens as it sits. You can grate the cheese and crush the pepper up to 1 day ahead. Keep the cheese covered in the refrigerator.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of water. Toss often and stop heating as soon as the pasta is hot.
- Cheese swap: Pecorino Romano is traditional and gives the dish its salty, sharp flavor. If it tastes too strong, replace up to half with finely grated Parmesan. The sauce will be milder and a little less salty.
- Pasta choice: Spaghetti, tonnarelli, and bucatini all work well. Bronze-cut pasta is helpful because its rough surface holds sauce, but regular spaghetti is fine.
- If the sauce clumps: The pan was likely too hot, or the cheese was grated too coarsely. Remove the pan from heat, add a splash of hot pasta water, and toss firmly. Small clumps are still tasty.
- Gluten-free option: Use a sturdy gluten-free spaghetti. Because gluten-free pasta water can be less starchy or sometimes gummy, add it slowly and stop when the sauce looks creamy.
Cook's note
This recipe uses unsalted pasta water because Pecorino Romano is already salty and the nutrition estimate is calculated from the listed pasta, cheese, and pepper. If you salt the cooking water, the sodium will be higher depending on how much the pasta absorbs.
04Frequently asked
Questions & answers
Why did my cacio e pepe turn clumpy?
The cheese probably hit a pan that was too hot. Pecorino melts best with residual heat, not direct high heat. Turn off the heat before adding the cheese, add it gradually, and toss with hot starchy water.
Can I use pre-grated Pecorino Romano?
Freshly grated is strongly recommended. Many tubs of pre-grated cheese are too dry or contain anti-caking ingredients, which can make the sauce grainy. If pre-grated is your only option, choose the finest texture you can find.
Do I need to add butter or olive oil?
No. Traditional cacio e pepe relies on cheese, pepper, and starchy pasta water. Butter can make the sauce easier for beginners, but it changes the dish and is not needed if you control the heat.
How much pasta water should I use?
Start with 3/4 cup in the pan, then add more a spoonful or two at a time while tossing. The exact amount depends on the pasta, the cheese, and how much water clings to the noodles.
Can I make cacio e pepe for one?
Yes. Use 3 ounces pasta, about 1 1/4 ounces finely grated Pecorino Romano, and 1/2 teaspoon black pepper. Save plenty of pasta water and use the same off-heat method.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat11 g
- 14%
- Saturated Fat6 g
- 30%
- Cholesterol37 mg
- 12%
- Sodium514 mg
- 22%
- Total Carbohydrate65 g
- 24%
- Dietary Fiber3 g
- 11%
- Total Sugars3 g
- Protein22 g
- 44%
- Vitamin D0.2 mcg
- 1%
- Calcium401 mg
- 31%
- Iron3.1 mg
- 17%
- Potassium235 mg
- 5%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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