Cacio e Pepe Recipe

creamy homemade Cacio e Pepe with pecorino cheese on a white plate

5 from 1 vote

Cacio e Pepe is a traditional Roman pasta dish, made with a creamy cheese and pepper sauce. This classic Italian pasta requires only 4 ingredients and 20 minutes of work.

Prep Time20

Course: Main Course

Cuisine: Italian

Keyword: cacio e pepe, cheese pasta

Servings: yields

Calories: 474kcal

Equipment

Mortar and Pestle

Ingredients

7 oz Pecorino cheese
1 tablespoon Peppercorns
10.5 oz Pasta
Salt

US Customary - Metric

Instructions

Grate the Cheese: Finely grate Pecorino Romano and set aside in a mixing bowl.
Toast & Crush Pepper: Toast peppercorns in a dry pan for 2–3 minutes. Crush coarsely using a mortar and pestle or spice grinder.
Boil Pasta: In a large pot, boil about 2.5–3L water with 1 tbsp salt. Use just enough water to cover pasta—this makes the water starchier. Cook pasta 2–3 minutes less than the package instructions.
Start Sauce Base: In the same pan you used for pepper, add the crushed pepper and ½ cup pasta water. Simmer gently while pasta cooks.
Make Cheese Paste: Mix ½ cup hot pasta water into the grated Pecorino, stirring until smooth and creamy. Set aside.
Combine Pasta & Pepper Water: Transfer pasta directly into the pepper water. Add another ½ cup pasta water and cook for 2–3 minutes, stirring often.
Add Cheese Off Heat: Turn off the heat. Stir in the cheese paste and toss vigorously until the sauce becomes smooth and creamy. Add more pasta water if needed.
Serve: Plate immediately. Finish with extra Pecorino and cracked pepper if desired.

Video

Notes

Cheese:

Use Pecorino Romano, not Parmesan. It’s saltier, tangier, and more traditional in Roman dishes.
Always grate it finely for smooth melting. Chunky or shredded cheese won’t emulsify properly.
Avoid pre-grated cheese, which usually contains anti-caking agents that prevent smooth melting.

Pepper:

Freshly cracked or coarsely ground black pepper is key. It should be bold and aromatic, not fine like table pepper.
Toasting the pepper awakens its oils and flavor—don’t skip this step!
You can adjust the amount to taste, but remember: pepper is the star here.

Pasta: Long pasta like Spaghetti, Tonnarelli, or Bucatini works best.

Water: Pasta water is your best friend. It's starchy, salty, and helps bind the cheese into a creamy emulsion. Always save more than you need—you can adjust sauce consistency at the end.

Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial. It will guide you through the cooking, and texture of the cheese sauce to help you achieve the best results.

Check the FAQs – If you have any questions about ingredient substitutions, cooking methods, or storage tips, be sure to check the FAQs section located under the recipe card and the post above.

Make-Ahead & Storage Tips – You can store leftover pasta in an airtight container in the refrigerator for about 3 days.

Nutrition