Cacio e Pepe, a quintessential Roman dish, translates to “cheese and pepper” and embodies the beauty of Italian simplicity. This classic pasta, hailing from Rome, features just three main ingredients—pecorino Romano cheese, black pepper, and pasta—combined with starchy pasta water to create a creamy, peppery sauce without cream or butter. Traditionally made with tonnarelli or spaghetti, Cacio e Pepe is a quick yet elegant dish, perfect for a weeknight dinner or a cozy gathering. Follow this detailed step-by-step recipe to master the art of Cacio e Pepe at home, capturing the authentic flavors of Rome.
Ingredients (Serves 2-3)
For the Pasta:
- 8 oz (225g) spaghetti (or tonnarelli, if available)
- 1 tablespoon whole black peppercorns
- 1 ½ cups (150g) finely grated Pecorino Romano cheese
- Salt (for pasta water)
- Optional: Extra Pecorino Romano for serving
Equipment Needed
- Large pot (for boiling pasta)
- Medium skillet (for toasting pepper)
- Tongs
- Fine grater or microplane (for cheese)
- Measuring cups and spoons
- Mixing bowl
- Ladle or measuring cup (for reserving pasta water)
Step-by-Step Instructions
Step 1: Toast the Black Peppercorns
In a medium skillet over medium heat, add 1 tablespoon whole black peppercorns. Toast for 2-3 minutes, stirring occasionally, until fragrant and slightly darkened, but not burnt. Toasting the peppercorns enhances their flavor, giving the dish its signature bold, peppery kick. Once toasted, transfer the peppercorns to a mortar and pestle (or a spice grinder) and coarsely grind them. Set aside. Freshly ground pepper is key to authentic Cacio e Pepe, as pre-ground pepper lacks the same intensity.
Step 2: Boil the Pasta
Bring a large pot of water to a boil, but use less water than you typically would for pasta—about 3 quarts (3 liters) for 8 oz of pasta. This creates starchier water, which is essential for the sauce. Add a pinch of salt (less than usual, as Pecorino is salty) and bring to a rolling boil. Add 8 oz spaghetti (or tonnarelli) and cook according to package instructions, typically 8-10 minutes, until al dente. Stir occasionally to prevent sticking. The pasta should be tender but with a slight bite, as it will finish cooking in the sauce.
Step 3: Reserve Pasta Water
Before draining the pasta, reserve 1 ½ cups of the starchy cooking water using a ladle or measuring cup. This water is crucial for creating the creamy sauce, as it helps the cheese emulsify with the pepper. Set the reserved water aside, keeping it warm if possible. Drain the pasta but do not rinse it—the starch on the surface is your friend in this recipe.
Step 4: Prepare the Cheese Mixture
While the pasta cooks, finely grate 1 ½ cups Pecorino Romano cheese using a microplane or fine grater. In a medium mixing bowl, combine the grated cheese with ¾ teaspoon of the freshly ground black pepper. Gradually add ½ cup of the reserved pasta water to the cheese mixture, stirring to create a loose, creamy paste. The warm water helps the cheese melt smoothly when combined with the pasta, preventing clumps. Set the mixture aside.
Step 5: Combine Pasta and Pepper
Return the drained pasta to the pot (off the heat) or transfer it to a large skillet. Add the remaining coarsely ground black pepper to the pasta, tossing to coat evenly. The residual heat from the pasta will help release the pepper’s aroma, infusing the dish with its bold flavor. If the pasta seems too dry, add a small splash of the reserved pasta water to loosen it up.
Step 6: Create the Creamy Sauce
Gradually add the cheese mixture to the pasta, tossing continuously with tongs to combine. Add more reserved pasta water, a tablespoon at a time, as needed to achieve a silky, creamy sauce—typically another ½ to ¾ cup. The goal is to emulsify the cheese and water into a smooth, glossy coating that clings to the pasta without being too thick or runny. Keep tossing for 1-2 minutes until the sauce is fully incorporated. The heat from the pasta and water will melt the cheese, while the starch binds it into a creamy texture.
Step 7: Adjust and Taste
Taste the Cacio e Pepe and adjust the seasoning if needed. If the sauce is too thick, add a bit more pasta water; if too thin, toss over low heat for a minute to thicken. The balance of cheese and pepper should be bold but harmonious—Pecorino provides a salty, tangy bite, while the pepper adds warmth and spice. Be careful not to add extra salt, as Pecorino is naturally salty.
Step 8: Serve Immediately
Divide the Cacio e Pepe among warmed plates or shallow bowls to keep the sauce creamy. Garnish with a sprinkle of extra Pecorino Romano and a pinch of freshly ground black pepper, if desired. Serve immediately, as the sauce thickens as it cools. Enjoy with a fork, twirling the pasta to savor the silky, peppery coating in every bite.
Tips for Success
- Cheese Quality: Use authentic Pecorino Romano, not Parmesan, for the true Roman flavor. Pecorino is sharper and saltier, which is essential for the dish’s character.
- Pasta Water Temperature: The reserved water should be warm but not boiling when mixing with the cheese. If it’s too hot, the cheese can seize and become grainy; if too cold, it won’t melt properly.
- Technique: Tossing the pasta with the cheese mixture off the heat prevents clumping. If the sauce separates, add a splash of pasta water and toss vigorously to bring it back together.
- Pepper Freshness: Freshly ground peppercorns are non-negotiable for the best flavor. Pre-ground pepper loses its potency and won’t deliver the same punch.
- Storage: Cacio e Pepe is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. Reheat gently with a splash of water to restore creaminess, though the texture may not be as smooth.
Why You’ll Love This Recipe
Cacio e Pepe is the epitome of Italian minimalism, proving that a few high-quality ingredients can create something extraordinary. The creamy, cheesy sauce paired with the fiery kick of black pepper is both comforting and sophisticated, making it a go-to for impressing guests or treating yourself. This recipe nails the traditional Roman method, focusing on technique to achieve a silky sauce without cream. Quick to make yet packed with flavor, it’s a dish that feels indulgent while being delightfully simple.
Serving Suggestions
Serve Cacio e Pepe as a standalone dish, paired with a simple arugula salad dressed with lemon and olive oil to balance the richness. A glass of crisp Italian white wine, like Frascati or Verdicchio, complements the cheese and pepper beautifully. For a heartier meal, pair with a side of grilled vegetables or prosciutto-wrapped melon as a starter. This pasta shines at intimate dinners or casual gatherings, offering a taste of Rome’s rustic elegance. Keep the table simple with linen napkins and candlelight for a cozy, trattoria vibe.
Cultural Significance
Cacio e Pepe dates back to ancient Rome, where shepherds carried dried pasta, Pecorino cheese, and black pepper as a portable meal during long journeys. The dish’s simplicity made it a staple, with the cheese and pepper providing sustenance and flavor, while the starchy pasta water created a creamy sauce without additional ingredients. Today, it’s a beloved Roman classic, often served in trattorias alongside other staples like Carbonara and Amatriciana. Its enduring popularity lies in its minimalism, showcasing the magic of Italian cooking through technique and quality ingredients.