Cacio e Pepe is a Roman treasure. With just pasta, Pecorino Romano, and black pepper, this dish proves that the simplest recipes often bring the greatest joy. It’s creamy, peppery, and deeply satisfying—perfect for a weeknight dinner or to impress guests with a taste of Italy.
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History of the Recipe
Cacio e Pepe, literally “cheese and pepper,” dates back centuries and was a favorite among Roman shepherds. The ingredients—hard cheese, dried pasta, and black pepper—were easy to transport and store, making this dish both practical and comforting. Today, it’s an iconic staple in trattorias throughout Rome.
Did You Know
Modern chefs like Massimo Bottura and Anthony Bourdain have celebrated the purity of Cacio e Pepe. It’s often featured in foodie documentaries and has even been spotted in episodes of Stanley Tucci: Searching for Italy. Roman restaurants like Felice a Testaccio and Da Enzo al 29 are known for perfecting this dish.
Where to Find It
You can enjoy Cacio e Pepe in nearly every Roman trattoria, but it’s just as easy to make at home with good ingredients. Serve it as part of a Roman-themed dinner party with a bottle of Frascati wine, a rustic antipasto board, and a light green salad.
Love this bold and simple pasta? Try your hand at Pasta all’Amatriciana or Carbonara next. Or better yet—book a cooking class in Rome and learn from the masters. Buon appetito!
Cacio e Pepe
Equipment
- Large pot
- Large sauté pan or skillet
- Cheese grater
- Ladle
- Pasta tongs or fork
Ingredients
- 16 oz spaghetti or tonnarelli
- 2 cups finely grated Pecorino Romano cheese
- 2 tsp freshly ground black pepper more to taste
- 1.5 cup reserved pasta water you may not use it all
- Salt only for pasta water—go light since Pecorino is salty
Instructions
- Bring a large pot of lightly salted water to a boil and cook the pasta until just al dente. Reserve 1.5 cups of pasta water before draining.
- In a large, warmed bowl, add the finely grated Pecorino Romano and freshly ground black pepper. Warm the bowl by letting it sit over the pot of steaming pasta water for a minute if needed.
- Add about 1/2 cup of the hot pasta water and mix with a spatula to form a thick cheese paste. Use more water gradually if the paste seems too dry.
- Add the drained pasta directly into the bowl and toss quickly, using tongs to coat the pasta evenly. Add more pasta water as needed, 1–2 tablespoons at a time, to create a silky, glossy sauce.
- Serve immediately, topped with a bit more Pecorino and a fresh grind of black pepper.
Notes
- Use high-quality Pecorino Romano, not pre-shredded cheese—it won’t melt properly.
- Freshly cracked pepper is essential; it’s one of the stars of the dish.
- Use spaghetti, tonnarelli, or bucatini for authenticity.