Cacio e Pepe Recipe - The Cookie Rookie® (2024)

Cacio e Pepe Recipe - The Cookie Rookie® (1)

By: Becky Hardin

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Cacio e Pepe translates directly to “cheese and pepper,” which only begins to describe the delightful simplicity of this classic dish! Tender fusilli pasta is tossed with a homemade sauce that’s creamy, cheesy, and speckled with plenty of coarsely ground black pepper.

Cacio e Pepe Recipe - The Cookie Rookie® (2)

Table of Contents

Best Cacio e Pepe

If you’ve ever had Cacio e Pepe at an Italian restaurant, you likely already know and love this timeless pasta dish! It’s a pretty famous entree and the beauty of it lies within its simplicity. The signature peppery sauce is made with butter, parmesan cheese, pecorino Romano, and of course plenty of black pepper.

While you can easily find yourself spending upwards of twenty bucks a plate on this signature Italian entree at restaurants, you can make several portions of it at home for a fraction of the cost! Made with a short list of simple ingredients, you’ll love whipping up this budget friendly recipe. Make sure to pair it with a glass of your favorite vino for a pretty perfect dinner!

Why You’ll Love this Cacio e Pepe Recipe:

  • Simple: In an world filled with new and outlandish recipes, it’s comforting to stick with the classics. This simple recipe is tried and true, no frills necessary.
  • Cheesy: Made with both freshly grated parmesan and pecorino romano, this pasta dinner is delightfully cheesy!
  • Easy: The Cacio e Pepe sauce requires a little attention, but it’s so very easy to make!

Whether you use fusili (as in the recipe card), or opt for spaghetti or bucatini noodles, you’re going to love every single forkful of this cheese and pepper pasta!

Cacio e Pepe Recipe - The Cookie Rookie® (3)

Cacio e Pepe Recipe - The Cookie Rookie® (4)

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How to Make Cacio e Pepe

You can jump to the recipe card for full ingredients & instructions!

  1. Boil the pasta, and reserve 1 cup of water before straining.
  2. Melt the butter, then sauté the pepper.
  3. Add the pasta water and bring to a boil.
  4. Add the pasta and toss to coat.
  5. Lower the heat and stir in the cheeses.

Recipe Notes

  • Pasta: Cacio e Pepe is traditionally made with bucatini or spaghetti, but you can use any pasta shape you like! I chose fusilli.
  • Butter: While it’s not a traditional ingredient, it helps to bring out the flavor of the fresh pepper, and it makes the sauce creamier.
  • Pepper: Use freshly ground coarse black pepper for the best flavor. I don’t recommend fine pre-ground pepper–it just won’t taste as good!
  • Cheese: I’m using a mixture of Parmesan and Pecorino Romano for a blend of flavors, but you can use all of one or the other if you prefer.
Cacio e Pepe Recipe - The Cookie Rookie® (5)
Cacio e Pepe Recipe - The Cookie Rookie® (6)

What is Cacio e Pepe?

Cacio e Pepe is a Roman pasta dish that consists of pasta, black pepper, and Pecorino Romano cheese. “Cacio e Pepe” translates to “cheese and pepper”.

How do I pronounce cacio e pepe?

Cacio e Pepe is pronounced kaa-chee-ow-ee-peh-pay.

Is Cacio e Pepe similar to alfredo?

While the two dishes certainly look similar, they are in fact very different. Cacio e Pepe is an authentic Italian recipe, while alfredo sauce is an Italian-American recipe. The sauce for Cacio e Pepe is thickened mainly with the starch from pasta cooking water, whereas alfredo sauce is made with milk or cream, butter, and flour to create a significantly thicker roux. This roux mellows the flavor of the cheese, making for a less intensely cheesy sauce.

Why is my Cacio e Pepe clumpy?

The key to smooth, creamy Cacio e Pepe is to go low and slow. Too high of a heat will cause the proteins in the cheese to seize up, leading to a stringy, clumpy sauce. It’s important to add enough starchy pasta water to insulate the cheese from being overheated in the hot pan. If you’re really struggling, you can place the pasta, starchy water, butter, and pepper in a double boiler (a large bowl set over a pot of boiling water) to heat it more gently. Toss constantly to heat evenly!

What do you serve with Cacio e Pepe?

Some favorite additions to the table are roasted garlic, garlic bread, stuffed tomatoes, chicken Caesar salad, and a nice glass of wine.

What makes an authentic Cacio e Pepe recipe?

While we’ve come to think of it a general term for pasta with a peppery cheese sauce, the most authentic version of this dish uses spaghetti noodles, black pepper, and Pecorino Romano. In fact, in local dialect, “cacio” refers specifically to Pecorino Romano, which is a sheep’s milk cheese produced in the region.

What does Cacio e Pepe taste like?

This pasta dish has a creamy texture, with a rich flavor that packs a punch. The Pecorino is sharp and tangy, while the black pepper adds a smoky kind of spiciness. It’s simple, yet it really covers the whole palette.

For the best plate of Cacio e Pepe, be sure to top it off with a sprinkle of cracked black pepper and freshly-grated cheese!

Cacio e Pepe Recipe - The Cookie Rookie® (7)
Cacio e Pepe Recipe - The Cookie Rookie® (8)

Storage Instructions

While I highly recommend enjoying cacio e pepe on the day it is made, you can store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen up the sauce. I do not recommend freezing cacio e pepe.

Variations

  • You can use all Parmesan or all Pecorino Romano cheese if you prefer.
  • Make this recipe gluten free by using your favorite gluten-free pasta!
  • While I prefer unsalted butter, you can also use salted butter.
  • Make it spicier by adding a pinch of crushed red pepper flakes.
  • Add some texture by topping it with toasted breadcrumbs.
  • Grate some fresh lemon zest over top to lighten up the sauce.

Make It A Meal

While cacio e pepe is a delicious and filling meal all on its own, feel free to:

  • Toss in some steamed broccoli or peas for an extra boost of veggies.
  • Add protein in the form of sautéed or grilled chicken, shrimp, or pancetta.
  • Bake a side of pull apart cheese bread.

Mastering Cacio e Pepe

  • For best results, purchase wedges of cheese and grate them on a microplane or the smallest side of a box grater. You will need about 2 ounces of Parmesan and 1¼ ounces of Pecorino.
  • Use freshly-ground black pepper for the best taste.
  • Toss the pasta and cheese with plenty of starchy pasta water to insulate the cheese and help it melt more easily.
  • To insulate the cheese even better, feel free to mix everything in a double boiler instead!

More Cheesy Pasta Recipes We Love

  • Parmesan Spinach Gnocchi
  • Crockpot Chicken Alfredo
  • Homemade Alfredo Sauce
  • Baked Parmesan Pasta
  • Easy Baked Ziti
Cacio e Pepe Recipe - The Cookie Rookie® (9)

Cacio e Pepe is an easy to make pasta dinner that features bold black pepper and freshly grated cheese. It’s creamy, cheesy, and always hits the spot!

More Italian Dinner Recipes to Try:

  • Crockpot Chicken Marsala
  • Beef Ragu
  • Pesto Cavatappi
  • Penne alla Vodka
  • Crockpot Chicken Cacciatore
  • Baked Italian Chicken
  • Pasta Primavera with Cream Cheese Alfredo
  • Zuppa Toscana

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe

Cacio e Pepe Recipe

4.72 from 7 votes

Author: Becky Hardin

Prep: 5 minutes minutes

Cook: 15 minutes minutes

Total: 20 minutes minutes

Cacio e Pepe Recipe - The Cookie Rookie® (10)

Serves4 bowls

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Cacio e Pepe translates directly to "cheese and pepper," which only begins to describe the delightful simplicity of this classic dish! Tender fusilli pasta is tossed with a homemade sauce that's creamy, cheesy, and speckled with plenty of coarsely ground black pepper.

Cacio e Pepe Recipe - The Cookie Rookie® (11)

Email This Recipe

Enter your email and we’ll send the recipe directly to you!

By submitting this form, you consent to receive emails from The Cookie Rookie.

Ingredients

  • 8 ounces dry fusilli pasta ½ box
  • 3 tablespoons unsalted butter ⅜ stick
  • 1 teaspoon coarsely ground black pepper plus more for serving
  • ¾ cup freshly grated Parmesan cheese plus more for serving
  • ½ cup freshly grated Pecorino Romano cheese plus more for serving

Instructions

  • Bring a large pot or Dutch oven filled with water to a boil. Add in a generous amount of salt and stir.

  • Stir in the pasta and, 2 minutes before it is al dente, reserve 1 cup of the pasta water.

    8 ounces dry fusilli pasta

    Cacio e Pepe Recipe - The Cookie Rookie® (12)

  • Drain the pasta and set aside.

  • In a large sauté pan, melt the butter over medium heat. Add in the pepper and cook until fragrant and toasted, about 1 minute.

    3 tablespoons unsalted butter, 1 teaspoon coarsely ground black pepper

    Cacio e Pepe Recipe - The Cookie Rookie® (13)

  • Add in ½ cup of the pasta water and bring to a boil. Add in the pasta and toss to coat.

  • Turn the heat down to low and add in the cheeses. Toss the pasta continually until the cheese is melted. If the mixture seems too thick, add in more pasta water, a little at a time to thin.

    ¾ cup freshly grated Parmesan cheese, ½ cup freshly grated Pecorino Romano cheese

    Cacio e Pepe Recipe - The Cookie Rookie® (14)

  • Serve topped generously with more cheese and pepper, if desired.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

  • You can use all Parmesan or all Pecorino Romano cheese if you prefer.
  • Make this recipe gluten free by using your favorite gluten-free pasta!
  • While I prefer unsalted butter, you can also use salted butter.
  • Toss in some steamed broccoli or peas for an extra boost of veggies.
  • Add protein in the form of sautéed or grilled chicken, shrimp, or pancetta.
  • Make it spicier by adding a pinch of crushed red pepper flakes.
  • Add some texture by topping it with toasted breadcrumbs.
  • Grate some fresh lemon zest over top to lighten up the sauce.
  • For best results, purchase wedges of cheese and grate them on a microplane or the smallest side of a box grater. You will need about 2 ounces of Parmesan and 1¼ ounces of Pecorino.
  • Use freshly-ground black pepper for the best taste.
  • Toss the pasta and cheese with plenty of starchy pasta water to insulate the cheese and help it melt more easily.
  • To insulate the cheese even better, feel free to mix everything in a double boiler instead!

Storage:Store cacio e pepe in an airtight container in the refrigerator for up to 3 days.

Nutrition Information

Serving: 1bowl Calories: 414kcal (21%) Carbohydrates: 45g (15%) Protein: 17g (34%) Fat: 18g (28%) Saturated Fat: 11g (69%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 0.3g Cholesterol: 52mg (17%) Sodium: 483mg (21%) Potassium: 181mg (5%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 479IU (10%) Calcium: 315mg (32%) Iron: 1mg (6%)

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FAQs

Why Cacio e Pepe is so hard to perfectly execute? ›

But it is extremely hard to execute well because you need to control the heat. The cheese will become stringy if you heat up your pan too much (above 70 °C or 158 °F). I tested all the methods, so you do not need to! Cacio e Pepe is rare in restaurants because it is hard to serve warm without the corn starch trick.

What makes Cacio e Pepe so good? ›

Translated from Italian, cacio e pepe means cheese and black pepper. The allure of a dish made with so few ingredients is indeed rooted in its simplicity, in its intensity of flavors and textures. When made just right, the cheese melts into the reserved pasta water and clings to the pasta, creating a creamy sauce.

What is Cacio e Pepe secret? ›

The secret, in addition to the chemical combination of water and Pecorino proteins to obtain a cream without lumps, lies in the flavor: whole peppercorns crushed the same day and plunged into the pan to toast releasing all their pungent aroma; the pasta whisked slowly and in a controlled way to absorb all the taste of ...

Why is my Cacio e Pepe always stringy? ›

That said, as simple as the cacio e pepe ingredient list may be, this dish is famously finicky when it comes to technique. If the cheese is overheated or the starchy pasta water isn't emulsified properly, the sauce can turn into a sticky, clumpy mess, which I can vouch from experience is always such a tragedy.

Can I use Parmesan instead of pecorino for Cacio e Pepe? ›

Cheese– Aged Pecorino Romano is a MUST when making Cacio e Pepe. It is made from sheep's milk and has a strong and tangy flavor. I also use Parmesan cheese because I like the flavor of the two cheeses together.

What is the best pasta for Cacio e Pepe? ›

Spaghetti is the traditional pasta for cacio e pepe, but even Roman establishments now use popular shapes such as rigatoni, bucatini, and thick, square-cut noodles called tonnarelli.

What pasta shape is best for Cacio e Pepe? ›

Spaghetti: Cacio e Pepe is traditionally made with some kind of long pasta (noodle); I like to use spaghetti but I've also seen it with bucatini, linguine, fettuccine, and even tagliatelle. You can use either dry or fresh pasta.

What are the ingredients in Trader Joe's Cacio e Pepe? ›

Ingredients. WATER, DURUM WHEAT SEMOLINA, PECORINO ROMANO CHEESE (SHIP'S MILK, SALT, ANIMAL RENNET, CHEESE CULTURES), MILK, WHEAT FLOUR, CREAM, BUTTER (MILK, NATURAL FLAVOR), GROUND BLACK PEPPER, SALT. Find out how your wellness data and product content can elevate the customer experience and convert more shoppers!

Where did Anthony Bourdain have Cacio e Pepe? ›

Unfortunately for the restaurant's quiet charm, it didn't take long for people to find out that it was Ristorante Roma Sparita on Rome's Piazza di Santa Cecila. (The episode was shot in black and white in a nod to '60s Italian cinema.)

What is a good substitute for Cacio e Pepe cheese? ›

Cacio e Pepe Variations

Pecorino Romano is a hard, Italian sheep's milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don't have it or can't find it Parmigiano-Reggiano is a totally acceptable alternative.

How do you thicken Cacio e Pepe? ›

- Add a little more pasta water than you think you need (the pasta will continue to soak it up and the sauce will thicken on your plate).

Why isn t my Cacio e Pepe creamy? ›

Elbow grease. The creaminess of Italian pasta dishes is usually the result of stirring. Add your pasta to the sauce or condiment - cacio e pepe in your case - with some of the water the pasta boiled in. Stir as you never stirred before and the result will be creamy.

Why does my Cacio e Pepe break? ›

The trick is to toss the cheese with starch before heating it. As the starch heats up and gels, it stabilizes the cheese so it won't break. I tried the method for this Cacio e Pepe, which makes for a durable sauce that doesn't break even after raising the temperature until the sauce boils (usually a mortal sin).

Is making Cacio e Pepe hard? ›

Rome's classic pasta combination of spaghetti, pecorino cheese, and black pepper can be a bit tricky to make at home but give it a whirl. All it takes is a little practice and some elbow grease to make a luscious, cheesy dish of pasta.

Is Cacio e Pepe hard? ›

Making an excellent amatriciana or a good carbonara is not that difficult, but cooking an at least passable cacio e pepe is not at all easy. In addition to good ingredients and patience, cooking cacio e pepe requires manual dexterity and a solid knowledge of food physics.

How do you emulsify Cacio e Pepe sauce? ›

Add pepper and cook ('bloom'), until fragrant and toasted. Use tongs to pull pasta into the pan (this way you are reserving all the pasta water), then add ½ cup pasta water. Using a wooden spoon, stir the pasta, using the pasta as a whisk to emulsify the butter and pasta water into a sauce.

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