The Incredible 5 Ingredient Classic Roman Cacio E Pepe.
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.
Cacio E Pepe
Ingredients
- 350g (12.3oz) - Spaghetti
- 1 ½ Tbsp (70 Cracks) - Black Pepper
- 1 ½ Cups (120g) - Pecorino Romano Cheese, Freshly Grated
- Pasta Water
- Salt
Method
- Place a large pot of water over high heat, boil, and generously season with sea salt flakes. Add spaghetti and cook as per the packet instructions.
- Place a pan on the stovetop over medium heat. Add the cracked black pepper and gently toast for 45 seconds to 1 minute. Once the pasta is cooked, add 1 cup of water and gently simmer for 1 ½-2 minutes.
- Add the pasta straight from the pot into the pan (bringing some water over is fine). Add the cheese and toss to combine. Add small amounts of extra pasta water to obtain your desired creamy consistency (see video for recommendations).
- Serve in bowls or plates. Grate over fresh pecorino Romano cheese and season with cracked black pepper. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Cacio E Pepe Pasta Storage Instructions
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
Cacio E Pepe Pasta Reheating Instructions
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!
Watch How To Make The Recipe
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