Cacio e Pepe Recipe

cacio e pepe in a white plate with a fork and extra cheese on top.

5 from 8 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: cacio e pepe

Servings: servings

Author: Elena Davis

Ingredients

12 ounce long pasta of choice spaghetti, bucatini 150 g
3 ounce Pecorino Romano if you can't find it use 4 oz of parmigiano
1 ounce Parmigiano more for topping
1 teaspoon fresh ground black pepper
1 cup reserved pasta water

Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente per package instructions. Before draining, reserve 1 cup of pasta water.
In a large pan over medium-low heat, toast the freshly ground black pepper for about 30 seconds, until fragrant. Add ½ cup of reserved pasta water and swirl the pan.
In a small bowl, mix the finely grated Pecorino Romano and Parmigiano-Reggiano with a few tablespoons of lukewarm pasta water, stirring until it forms a smooth, thick paste.
Add the drained pasta to the pan with the black pepper water, tossing for about 1 minute to coat the pasta in the starchy liquid. Remove from heat and gradually add the cheese mixture, tossing QUICKLY and continioulsy until a creamy sauce forms. If needed, add more pasta water a little at a time to achieve the perfect consistency.
Top with extra Pecorino cheese and extra black pepper to taste and serve immediately.

Notes

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".
Save Pasta Water. Make sure to save the pasta at the END of the pasta cooking time so the water is starchy. This is essential in creating that "creamy" (without cream) sauce.

Nutrition