Cacio E Pepe Recipe

Introduction

Cacio e Pepe is a classic Roman pasta dish that celebrates simplicity and bold flavors. With just a few ingredients—black pepper, pecorino cheese, and pasta—it delivers a creamy, peppery sauce that’s irresistibly comforting and easy to make.

Ingredients

• 2 tsp. whole black peppercorns
• 5 cups water
• Kosher salt
• 12 oz. spaghetti or tonnarelli
• 5 oz. pecorino P.D.O., finely grated (about 2 1/2 cups)

Instructions

1. Step 1: Heat a large, high-sided stainless steel skillet over medium-high heat. Toast the peppercorns, stirring occasionally, until fragrant, about 2 to 3 minutes. Remove from heat and let cool slightly.
2. Step 2: Transfer the toasted peppercorns to a mortar and pestle and crush them until fine crumbs form. Alternatively, place the peppercorns in a resealable bag and crush with a heavy skillet or rolling pin.
3. Step 3: Fill the same skillet with water and generously season with kosher salt. Add the spaghetti and cook, stirring occasionally, until al dente according to the package directions. Reserve the liquid left in the skillet.
4. Step 4: Remove the skillet from heat. Stir in the crushed peppercorns until well combined. Gradually add the grated pecorino cheese, about 2 tablespoons at a time, tossing frequently with tongs. Add up to 1/4 cup of the hot pasta water if needed to help create a glossy, creamy sauce.

Tips & Variations

• Use freshly cracked black pepper for a more pronounced aroma and flavor.
• Grate the pecorino finely to help it melt smoothly into the sauce.
• Try tonnarelli pasta for a more authentic texture that holds the sauce well.
• If you prefer a smoother sauce, temper the cheese by mixing it with a little hot pasta water before adding it to the skillet.

Storage

Store leftover cacio e pepe in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water to restore creaminess and prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use black pepper powder instead of whole peppercorns?

While ground black pepper can be used, toasting and crushing whole peppercorns fresh results in a brighter, more complex flavor that defines this dish.

What if I don’t have pecorino cheese?

Pecorino Romano is traditional, but you can substitute with Parmesan if needed. The flavor will be milder and less sharp but still delicious.

Cacio E Pepe Recipe

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Cacio e Pepe is a classic Roman pasta dish that celebrates the simplicity of just a few ingredients: pasta, pecorino cheese, and freshly cracked black pepper. This recipe features toasted black peppercorns for a fragrant kick, combined with a creamy, cheesy sauce made by emulsifying pecorino with pasta water, resulting in a glossy, flavorful finish that elegantly coats spaghetti or tonnarelli.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Ingredients

• 2 tsp. whole black peppercorns
• 5 c. water
• Kosher salt, to taste
• 12 oz. spaghetti or tonnarelli
• 5 oz. pecorino P.D.O., finely grated (about 2 1/2 cups)

Instructions

1. Toast Peppercorns: Heat a large, high-sided stainless steel skillet over medium-high heat. Add the whole black peppercorns and toast them, stirring occasionally, for 2 to 3 minutes until they become fragrant. Remove from heat and let cool slightly.
2. Crush Peppercorns: Transfer the toasted peppercorns to a mortar and pestle and crush them until fine crumbs form. Alternatively, place them in a resealable bag and crush using a heavy skillet or rolling pin.
3. Cook Pasta: Using the same skillet, fill it with 5 cups of water and generously season with kosher salt. Add the spaghetti or tonnarelli and cook, stirring occasionally, until al dente according to package directions. Note that some liquid will remain in the skillet – this starchy water will be essential for making the sauce.
4. Combine and Make Sauce: Remove the skillet from heat. Stir in the crushed black pepper until well mixed. Gradually add the grated pecorino cheese in small increments (about 2 tablespoons at a time), tossing frequently with tongs. If the sauce seems too thick or dry, add up to 1/4 cup of the hot pasta water from the skillet to help create a smooth, glossy sauce that evenly coats the pasta.

Notes

• Using a high-sided stainless steel skillet helps contain the pasta water and makes it easier to emulsify the sauce.
• To get the perfect pepper flavor, toast the peppercorns freshly rather than using pre-ground pepper.
• If you don’t have a mortar and pestle, use a heavy pan or rolling pin to crush the peppercorns inside a sealed bag.
• Reserve some pasta water before draining if you prefer to cook pasta in a pot, but cooking in the skillet as shown enhances flavor and emulsification.
• Adding cheese gradually and tossing quickly is key to a smooth sauce without clumps.

Keywords: Cacio e Pepe, Italian pasta, Pecorino cheese recipe, simple pasta sauce, classic Roman dish, spaghetti recipe, black pepper pasta