

Discover the perfect cacio e pepe recipe—an authentic Roman pasta made with pecorino Romano, black pepper, and pasta water. Simple ingredients, rich flavor, and a creamy, peppery sauce that clings beautifully to al dente spaghetti. Learn expert tips for achieving the perfect consistency and mastering this Italian classic at home.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Store leftover cacio e pepe in an airtight container in the refrigerator for up to 2 days.
Avoid freezing, as the sauce can become grainy when reheated
Stovetop (Best Method)
Add pasta to a pan with a splash of water. Heat on low, stirring constantly until the sauce becomes creamy again.
Microwave
Heat in short bursts (30 seconds) with a splash of water, stirring between intervals to restore the creamy texture.
For best results, enjoy cacio e pepe fresh!
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