Authentic Cacio e Pepe (Best Tips)! The easiest pasta of all time with only 4 ingredients and ready in 20 minutes!
Cacio e Pepe, or “cheese and pepper,” this minimalist cacio e pepe recipe is Italy's true "mac and cheese". A recipe every Italian keeps in their repertoire for a quick and delicious pasta meal.
This dish is truly indulgent and packs a ton of flavor. My recipe does not use butter or cream. It is made the authentic Italian way and delivers a perfectly creamy result. See tips below!
Another easy classic you will love: Authentic Italian Pasta Carbonara (no cream).
Jump to:
- Why this recipe works
- What is Cacio e Pepe
- Simple Ingredients
- How to Make
- TIPS FOR THE PERFECT CACIO E PEPE
- Why Cheese Quality Matters in Cacio e Pepe
- Why Pasta Quality Matters
- Variations
- Storage
- CACIO E PEPE: THE LEGEND OF THIS RECIPE
- More Delicious Recipes for YOU
- Classic Italian Cacio e Peppe (BEST)
Why this recipe works
Once you make it once you will make it again and again without even looking at the recipe. It is a true Italian classic that is loved by Americans just the same.
Save the time and money of going to an expensive Italian restaurant and bring Italy to your table with this recipe.
Share with friends and family. From my Cucina to your table, and always made with, Amore!
What is Cacio e Pepe
Cacio e pepe is an iconic Roman pasta. Cacio e Pepe (pronounced ca-cho ee pepe) is a Roman pasta dish that translates to “cheese and pepper”. The secret to the dish is in the 'cremina'' cheesy sauce.
Some American variations of cacio e pepe add butter, cream, olive oil, red pepper flakes, other types of cheese and even cream cheese to cacio e pepe.
As an Italian citizen, I need to tell you- No! Keep It Simple! I recommend using quality ingredients and staying true to the authentic recipe.
The reasoning for adding extra cream and even cream cheese is trying to achieve that "creamy" texture by cutting corners.
The problem is solved by using quality ingredients. I'll explain more below (Why Cheese Quality Matters is Cacio e Pepe) ...
Simple Ingredients
All you need to make Cacio e Pepe:
- Long pasta such as spaghetti, bucatini, or egg tagliolini
- Freshly ground pepper
- Pecorino Romano cheese
- Parmigiano Regiano cheese
- Pasta water
How to Make
The process for cacio e pepe is simple and easy. My 9-year-old can make this recipe!
- Bring water to a boil in a large pot and season with salt. Add the spaghetti and cook until al dente.
- Meanwhile, grate the Pecorino Romano and Parmigiano to a fine powder and set them aside.
- In a medium sauté pan on medium heat- add the pepper and "toast" for 1 minute until you can smell it.
- Drain the pasta and reserve 1 cup of pasta water. Start by adding ½ cup reserved pasta water to the hot pan with pepper and let simmer for 1 minute turn off the heat.
- Immediately add the cheese and give it a quick stir creating the creamy cheesy sauce.
- Quickly add the hot pasta and stir, stir, stir! If needed add a little more of the reserved pasta water to incorporate pasta with creamy sauce.
- Top with extra Pecorino Romano and/or Parmigiano and extra black pepper to taste and serve immediately.
That's it!
TIPS FOR THE PERFECT CACIO E PEPE
Creamy Cacio e Pepe without cream or butter
- Use Quality Cheese. Do not cut corners on this step.
- Use Quality Pasta. This will make this recipe "restaurant-style"
- Fry the Pepper. I think frying the pepper brings out the aroma and flavor better. Don't forget the pasta water. It's what makes the sauce really "creamy".
- However you choose to make this, it's one of the all-time great & classic Roman pasta. Buon appetito!
- Save Pasta Water. Make sure to save the pasta at the END of the pasta cooking time so the water is starchy. This is an essential step in creating that "creamy" (without cream) sauce.
Make sure to read: How Long to Boil Spaghetti Pasta Perfectly Every Time to elevate this dish even more!
Why Cheese Quality Matters in Cacio e Pepe
Since there are only a few ingredients in Cacio e Pepe let's let them shine and make it count! Let's start with the cheese.
Traditionally, pecorino is used. Pecorino cheese is a sheep milk cheese. The word "pecora" means sheep in Italian.
How to find REAL Pecorino Romano cheese:
- Look for a black rind on the outside
- The package will have the “DOP” seal/designation for authentication
- It is sheep’s milk, NOT cow’s milk
There are some debates in the regions of Italy as to what cheese is best. Whether you use Parmigiano-Reggiano, Grana Padana, or Pecorino Romano, or a mix of these- make sure you get the actual cheese from the block and nothing pre-grated!
The added ingredients to preserve the pre-grated cheese will make your sauce clumpy, dry, and even rubbery.
Read Why you Should Grate your Own Cheese. Respecting this tip will insure restaurant quality cacio e peppe EVERY TIME!
Why Pasta Quality Matters
In short, the quality of pasta you use does affect the final product. Using a bronze die extruded pasta releases the most starch and creates a perfectly creamy sauce (without using cream).
Read more about it: Pasta Quality Matters: Cheap vs. Expensive Pasta.
Variations
- Cheese Swap. If you can't find Pecorino Romano use all Parmigiano-Reggiano cheese. It is a totally acceptable alternative.
- Gluten-Free. Make this recipe gluten-free by swapping out your favorite gluten-free pasta.
- Protein. Add a protein to the pasta like sautéed shrimp or chicken.
- Spicy. Add crushed red pepper flakes.
Storage
Leftovers can be stored in an airtight container, in the refrigerator for up to 3 days.
CACIO E PEPE: THE LEGEND OF THIS RECIPE
The cacio e pepe recipe is one of the most ancient dish of Italian cuisine.
The legend date back the origin of this simple but delicious Italian spaghetti and cheese to the Roman Empire.
For centuries, cacio e pepe was the perfect meal of the Roman shepherds. Dried pasta, aged pecorino, and black pepper. These are simple ingredients that are easy to carry and don't spoil in high heat and sun.
Despite what many people think, cacio e pepe recipe does not need any oil, cream, or butter. The creaminess comes from the pasta water and the freshly grated cheese.
The starch inside the spaghetti (plus the addition of reserved pasta water) and the grated pecorino combined in the right way are enough to create the super creamy (no cream) cacio e pepe sauce.
This delicious peasant dish is one to make on repeat when you are in a pinch for time and need a filling meal!
More Classic Italian Pasta Dishes
- Pasta Carbonara (no cream)
- Pasta Puttanesca Sauce
- Italian Pesto Genovese (Basil Pesto)
- Homemade Pappardelle Pasta Recipe
- Shrimp Scampi Pasta Recipe (with Fettuccine)
From My Cucina to Your Table. Mangia! Mangia! (Eat!)
Made with Amore, Elena.
This cacio e pepe recipe is the perfect weeknight dinner to throw together, especially if you’re in a pinch for time and ingredients. Bonus: everyone loves it! It is basically a healthier and tastier version of American mac-n-cheese.
Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.
I would love for you to tag me on Instagram @cucinabyelena, so I can see the delicious Italian recipes you make. To get more ideas follow me on Pinterest.
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Classic Italian Cacio e Peppe (BEST)
A recipe every Italian keeps in their repertoire for a quick and delicious meal. Cacio e Pepe ... Literally “cheese and pepper,” this minimalist cacio e pepe recipe is Italy's true "mac and cheese". Share with friends and family. From my cucina to your table, and always made with, Amore!
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 12 oz (150 g) long pasta of choice spaghetti, bucatini
- 3 oz Pecorino Romano (if you can't find it use 4 oz of parmigiano)
- 1 oz oz of Parmigiano, more for topping
- 1 teaspoon fresh ground black pepper
- 1 cup reserved pasta water
Instructions
- Bring water to a boil in a large pot and season with salt. Add the spaghetti and cook until al dente.
- Meanwhile, grate the Pecorino Romano and Parmigiano to a fine powder and set aside. In a medium sauté pan on medium heat- add the pepper and "toast" for 1 minute until you can smell it.
- Drain the pasta and reserving 1 cup pasta water. Start by adding ½ cup reserved pasta water to the hot pan with pepper and let simmer for 1 minute turn off heat. Immediately add the cheese and give it a quick stir creating the creamy cheesy sauce.
- Quickly add hot pasta and stir, stir, stir! If needed add a little more of the reserved pasta water to incorporate pasta with creamy sauce.
- Top with extra Pecorino Romano and/or Parmigiano and extra black pepper to taste and serve immediately.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: pasta, pepper, pecorino, parmigiano, mai meal, pasta dinner, 15 minute meal, easy meal, Italian recipe
Shantay says
I make a lot of Elena’s recipes, but this is one of my favorites. It’s so simple, but doesn’t taste simple. My kids love it too.
★★★★★
Elena says
It is a great one for kids! Happy they love it too.
★★★★★
Tiffany Sato says
Oh my gosh! This was so so so easy and sooooo delicious! I can’t believe how incredible just a few simple ingredients can be when combined correctly. Plus the kids loved it too. We will be making this a lot!
★★★★★
Elena says
It is one we make frequently. It is a great easy meal to have in the rotation.
★★★★★
joyce says
So Yummy. I absolutely love simple and easy recipes that let the ingredients shine. This recipe checks all of the boxes! For ease and flavor this might be one of my faves. Thanks for sharing your family recipes Elena!
★★★★★