You can make authentic Cacio e Pepe Sauce and spaghetti in less than 30 minutes! You'll love this cheesy Pecorino pasta with pepper. We've revamped our recipe to improve the process so you'll have success every time!
Cacio e Pepe has to be one of the most delicious, yet tricky pasta dishes to make. The creamy sauce relies on just a few ingredients ― none of which is cream! There's no butter either.
Instead, some of the starchy water from cooking the pasta is stirred into a bowl of al dente spaghetti with black pepper. Then Pecorino Romano cheese gets mixed in until a sauce forms.
That's it! It's all in the technique.
We first published this Cacio e Pepe recipe in 2017 and occasionally heard from readers who were having issues with the cheese clumping. So, we recently tested multiple ways of making it, until we landed on a process that produces creamy results every time.
And we stuck to the original list of simple ingredients. Cacio refers to cheese, and pepe means pepper, so we didn't want to add anything.
Follow our foolproof recipe and tips carefully for making this cheese and pepper pasta from Rome!
Recipe ingredients
You just need these three ingredients, plus the starchy water used to cook the pasta!
Pecorino Romano: The signature ingredient here, Pecorino brings pungent, salty flavor. You must grate it extra finely for best results. You want it to look stringy, instead of clumped into little balls.
Instead of using a blender, grate it by hand. You can do it relatively quickly using the small holes on a box grater (affiliate link). We've also used this grater (affiliate link) or this one (affiliate link) with good results.
Pepper: This recipe calls for enough black pepper to be noticeable without being overly spicy. If you want more heat, you can simply add more pepper to your serving. For convenience and simplicity, we skip the usual step of toasting the pepper in the pan.
Pasta: Spaghetti is normally used for Cacio e Pepe, but feel free to use a medium shape such as rigatoni, farfalle or penne rigate.
How to make cacio e pepe
See the card at the end of this post for the full recipe, but here's an overview.
- Cook the pasta without draining it. Use tongs to transfer the cooked spaghetti to a glass or stainless steel bowl, saving the pasta water. Let the pasta cool off a little, gently tossing to release steam.
- Mix pepper into the pasta.
- Add some starchy pasta water and mix.
- Add the Pecorino in batches, stirring quickly with tongs after each addition. Mix well to form a sauce.
Recipe tips
- Don't use a blender to grate the Pecorino, because you won't get consistent results. You need to use a handheld tool to grate it into fine, stringy pieces so it will melt more smoothly.
- Cook the spaghetti in just enough water, so it's extra starchy. This will help emulsify the Cacio e Pepe Sauce.
- To prevent the pasta from getting soft, cook it in the pot for two minutes less than the al dente time listed on the package. It will finish cooking during the process of making the sauce.
- Remove the cooked pasta from the pot with tongs instead of draining it, so you're left with the starchiest pasta water possible.
- Temperature matters. Letting the cooked pasta cool off for 90 seconds in a glass or stainless steel bowl before you add the Pecorino will prevent the cheese from clumping.
What to serve with it
I recommend serving Pecorino Pasta with a green vegetable such as Italian peas and onions, rapini greens or Italian broccoli. It also would be delicious with a grilled Romaine salad.
How to store & reheat leftovers
Cacio e Pepe pasta dries out quickly, so it's best served immediately. Be sure to save some extra pasta water, though, so you can stir some into any leftovers before storing them.
Refrigerate the leftovers in an airtight container for up to four days. Add a bit of olive oil or butter to the pasta before warming it up in the microwave.
Cacio e pepe pronunciation
In Italian, Cacio e Pepe is pronounced "KAH-choh ay PEP-ay."
More pasta recipes
- Pasta with Peas
- Fettuccine Carbonara with Pancetta
- Penne alla Vodka with Bacon
- Linguine with Creamy Walnut Sauce
- Spaghetti Aglio e Olio
Enjoy!
If you try this Cacio e Pepe Sauce recipe, please leave a comment and a rating!
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Cacio e Pepe Recipe
Equipment
Ingredients
- 3.5 ounces finely grated Pecorino Romano cheese (1 ¼ cup, packed)
- ⅓ teaspoon black pepper (or more to taste)
- ⅔ cup reserved salted water from cooking your pasta (save extra water just in case)
- ½ pound spaghetti (or linguine or farfalle)
Instructions
- Fill a large pasta pot ½ full with hot water (use just enough water to cook the spaghetti.) Place the pot on your stove over high heat. Add ¾ teaspoon salt and cover the pot. Place tongs nearby.
- Use a handheld grater to grate the Pecorino extra finely, resulting in tiny strings instead of small balls. A box grater works well if you use the small holes. Don't use a blender.
- When the water is boiling, stir in the spaghetti to submerge it. Cook it for two minutes less than the al dente time on the package, stirring occasionally so it doesn't stick.
- When the pasta is ready, turn off the heat and keep the water in the pot. Use tongs to transfer the spaghetti to a clean stainless steel or glass bowl large enough to fit the cooked pasta. Let the spaghetti cool for 90 seconds, tossing occasionally with the tongs to let the steam out.
- Add ⅓ teaspoon of pepper and ⅔ cup of the starchy pasta water to the spaghetti. Use the tongs to toss it and stir to combine.
- Gradually add the grated Pecorino, stirring well after each addition to combine. Stir with the tongs until you see an emulsified sauce form, and it has evenly coated the pasta.
- Serve the pasta immediately, with extra pepper on each serving, if desired. Save some pasta water to add if the spaghetti seems too dry or if the cheese flavor is too strong.
- If you have any leftover Cacio e Pepe pasta, stir in a little extra reserved water. Store the spaghetti in an airtight container in the refrigerator for up to four days. Before reheating leftovers in the microwave, you can add a little olive oil or butter to the pasta.
Notes
- It's important for the cooking water to be extra starchy to emulsify the sauce, so use just enough water to cook the pasta.
- Temperature matters to prevent the cheese from clumping. Use tongs to remove the cooked spaghetti to a bowl instead of draining it, then let the pasta sit for 90 seconds to cool off.
- The Pecorino must be finely grated, or it won't melt as smoothly.
- This dish is best eaten immediately, or it will start to get dry. If there is any delay in serving anyone, you can stir in a little extra reserved cooking water to that portion.
Nutrition
(Recipe Source: Cooking with Mamma C. Originally published on October 31, 2017 and updated now with an improved recipe, new photos and additional information.)
Mamma C says
Hi Heartbroken - This is a tricky dish. I've always used a stainless steel or glass bowl to mix the pasta because you do need some heat. I'm guessing the plastic bowl didn't hold the heat as well. I'll add that to the recipe card. Also, the Pecorino needs to be very fine.
Mamma C says
Hi Lana - That can happen if the pasta with the cheese is mixed in the cooking pot instead of a separate bowl. It also can occur if the water was not whisked in slowly and gradually in the bowl with the cheese. Did you recall if either of those things happened?
Pam says
Hi mama c,
Can you add sauteed minced garlic to the sauce?
Mamma C says
Hi Pam - I haven't tried it, but think it would work if you gradually add it to the bowl of sauce while stirring.
Traci @ The Kitchen Girl says
This looks like my new favorite way to eat pasta! I love your detailed recipe instructions. Well done!
Mamma C says
I'm so glad you appreciate the detailed instructions. Thanks, Traci!
Andrea @ The Petite Cook says
You can't beat a good cacio e pepe! I love that you described the method in detail, even though it looks easy to make, cacio e pepe can be tricky!
Mamma C says
Yes! Those details are key to making this recipe successfully. Thanks, Andrea!
Savita says
So simple yet such complex recipe, Andrea! Pass me a big bowl of this pasta! Drooling!
Mamma C says
Hi Savita! You can definitely have some. 🙂 Thank you!
Valentina says
I love how packed with flavor this dish is, with only a few ingredients. Smart and delicious!
Mamma C says
Sometimes, the simplest recipes are the best! Thanks, Valentina.
Janette | Culinary Ginger says
This is one of my favorite pasta dishes, so authentic and good.
Mamma C says
So easy too!