Cacio e Pepe (Classic Roman Cheese and Pepper Pasta)

Cacio e Pepe (Classic Roman Cheese and Pepper Pasta)

Cacio e Pepe (Classic Roman Cheese and Pepper Pasta)

Cook: 20 minutes | Total: 25 minutes | Serves: 2 servings
If you’re looking for a simple yet utterly delicious pasta dish that embodies the essence of Roman cuisine, look no further than Cacio e Pepe. This classic recipe features just a handful of ingredients—think perfectly cooked pasta, rich Pecorino Romano, and a generous sprinkle of coarsely ground black pepper. The magic happens when you add a touch of chilled unsalted butter and a bit of grated Parmesan, creating a silky sauce that clings to every noodle. I love making Cacio e Pepe when I want to whip up something quick but impressive; my family always asks for it on cozy weeknights. It’s amazing how such a straightforward combination of flavors can come together to create a comforting, homemade meal that feels like a warm hug. Plus, with a cook time of just 20 minutes, you’ll have this delightful dish ready in no time. So, if you’re ready to impress your loved ones with a taste of Italy, grab your ingredients and let’s get cooking!

Cacio e Pepe (Classic Roman Cheese and Pepper Pasta)

Ingredients

  • 8 oz. of pasta (like spaghetti, tagliolini, or bucatini)
  • Kosher salt
  • 4 tablespoons of cold unsalted butter, chopped into pieces, separated
  • 1½ teaspoons of coarsely ground black pepper, plus additional
  • 3 oz. of Grana Padano or Parmesan cheese, finely grated
  • 1½ oz. of Pecorino Romano cheese, finely grated

Instructions

Step 1

Cook 8 oz. of your favorite pasta in a large pot of boiling salted water until very al dente, about 2 minutes less than the recommended time. Drain it, saving 1½ cups of the cooking water.

Step 2

In a large skillet over medium heat, melt the chilled butter. Add the coarsely ground pepper and cook, swirling the pan for about a minute until it’s nicely toasted.

Step 3

Add ¾ cup of the reserved pasta water to the skillet and bring to a simmer. Toss in the pasta and butter, then stir in the cheese until melted and combined.

Step 4

Remove the pan from heat and mix in 1½ oz. of finely grated Pecorino Romano, adding pasta cooking liquid as needed until the cheese melts and coats the pasta. Serve in warm bowls and sprinkle with more pepper.

Nutrition Information

calories: 720 kcal
fat: 36g
carbs: 84g
protein: 24g
fiber: 4g

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Chef's Tips

For best results, use fresh ingredients and don't rush the cooking process. This recipe tastes even better the next day as flavors continue to develop!

#pasta #italian #bucatini #spaghetti #parmesan #pecorino #easy #quick #weeknight meals #5 ingredients or fewer

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