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Cacio e Pepe Recipe: How to Make Cacio e Pepe at Home

Written by MasterClass

Last updated: Dec 14, 2024 • 2 min read

Cacio e pepe is a pasta dish coated in a creamy sauce made of Pecorino Romano cheese, black pepper, and extra-starchy pasta water. This classic Italian comfort food will transport your taste buds to Italy, and you can make it in just 20 minutes.

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What Is Cacio e Pepe?

Cacio e pepe is a classic Roman pasta dish featuring a creamy, peppery sauce. With a name that translates to “cheese and pepper” in Italian, cacio e pepe only contains four ingredients: pasta, pasta water, ground black pepper, and cheese. Despite the creamy sauce, an authentic cacio e pepe recipe does not call for butter or cream. Long types of pasta—like linguine, spaghetti, fettuccine, tonnarelli, or bucatini—are perfect for soaking up savory, zesty cacio e pepe sauce.

5 Tips for Making Cacio e Pepe

Whether you’re a first-time pasta maker or an expert in Italian cuisine, you’ll be able to craft cacio e pepe easily. Follow these tips to make the best cacio e pepe possible.

  1. 1. Use high-quality ingredients. The quality of each ingredient in a cacio e pepe recipe shines through, so use the highest-quality butter, cheese, and pasta to craft this dish.
  2. 2. Salt the pasta water. Salt your pasta water liberally when making this dish, as the noodles and pasta cooking water are the sole source of salt in the entire recipe.
  3. 3. Grate the cheese finely. For the silkiest possible sauce, use finely grated high-quality Parmesan cheese. Grate the cheese with a microplane or super-fine grater right before adding it into the sauce.
  4. 4. Store properly. Cool leftover cacio e pepe to room temperature before storing it in an airtight container in the refrigerator for up to 3 days.
  5. 5. Reheat on the stovetop. To reheat the leftover pasta, add it to a skillet with a splash of water. Cook the dish over medium heat until it is fully warmed.

Homemade Cacio e Pepe Recipe

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18 Ratings | Rate Now

makes

prep time

5 min

total time

20 min

cook time

15 min

Ingredients

  1. 1

    In a large pot over high heat, bring 2 cups of well-salted water to a boil.

  2. 2

    Add the spaghetti to the boiling water and cook until it is just barely al dente, about 6–7 minutes.

  3. 3

    While the pasta is cooking, in a large skillet or Dutch oven over medium heat, melt 5 tablespoons of butter.

  4. 4

    Add the black pepper to the melted butter and cook until fragrant, about 1 minute.

  5. 5

    Drain the pasta and reserve ¾ cup of the pasta water. Set the pasta aside.

  6. 6

    Add a ½ cup of the reserved pasta water to the butter and bring the mixture to a light simmer.

  7. 7

    Add the drained pasta to the butter in the pan and toss to coat.

  8. 8

    Reduce the pan to low heat and stir in the remaining tablespoon of butter and grated cheese.

  9. 9

    Continue stirring the pasta until the cheese is melted and the sauce clings to the noodles, about 2–3 minutes. If the sauce appears too dry, add more pasta water as needed.

  10. 10

    Remove the pan from the heat. Garnish the cacio e pepe with grated Parmesan cheese and freshly cracked black pepper. Serve the pasta immediately.

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