Description

Cacio e Pepe is a timeless Roman dish that proves simplicity is perfection. Made with just pasta, Pecorino Romano, black pepper, and butter, this recipe creates a creamy, cheesy sauce that clings to every strand of spaghetti. In under 30 minutes, you can enjoy a restaurant-worthy meal right at home. Whether you’re craving a quick weeknight dinner or an elegant pasta dish to impress guests, this authentic recipe delivers rich flavor with minimal ingredients.

Ingredients

12 ounces spaghetti or long pasta
4 ounces Pecorino Romano, plus extra for garnish
1 ½ teaspoons finely ground black pepper
3 tablespoons butter

Instructions

Bring a shallow pot of salted water to a boil. Use just enough water to cover the pasta so it becomes starchy while cooking.
Finely grate the Pecorino Romano and mix it with the ground black pepper.
Cook pasta until al dente, then drain, reserving 1 ½ cups of the pasta water. Do not rinse the pasta.
In a pan, melt butter over low heat and whisk in 1/3 cup of pasta water until smooth, then remove from the heat.
Toss the hot pasta in the pan with the butter mixture. With the heat off, add the cheese mixture a few tablespoons at a time, tossing with tongs until melted. Add more pasta water as needed to create a creamy sauce.
Garnish with extra Pecorino Romano and parsley if desired. Serve immediately.

Notes

- Best served immediately: Cacio e Pepe is at its creamiest when eaten fresh, right after tossing with cheese and pasta water.
- Pairing ideas: Serve with a crisp Caesar salad, roasted vegetables, or warm garlic bread for a complete Italian-inspired meal.
- Wine pairing: Enjoy with a light white wine like Pinot Grigio or a sparkling Prosecco to balance the richness.
- Storing leftovers: Store in an airtight container in the refrigerator for up to 2 days.
- Reheating tips: Add a splash of reserved pasta water, broth, or milk to loosen the sauce, then warm gently on the stovetop over low heat. Avoid microwaving as it can make the sauce clump.