Cacio e Pepe is a simple Roman pasta dish that is easy to make and tastes absolutely heavenly. This cheesy peppery Italian pasta is a favorite for a reason.
We traveled to Rome to seek out the best recipe for Cacio e Pepe and have now brought it back to share with the masses. This recipe is as authentic as it comes, and is the perfect version of cacio e pepe to make at home. Don’t let its simplicity fool you, this pasta is absolutely delicious!
The translation of Cacio e Pepe literally means cheese and pepper. This pasta dish is incredibly simple, but packs a lot of rich flavor with pecorino Romano cheese and freshly ground pepper. It has a very rich and strong flavor due to the Pecorino Romano sharp cheese as well as the heavy amount of pepper. Warning: some might find this dish spicy.
Cheese Options:
This is a classic Roman dish, so you should use a hard cheese from the Roma region of Italy for the most authentic flavor. Pecorino Romano is the traditional choice. If you do not have Pecorino Romano available to you, grated Parmesan is an acceptable substitute, though not an authentic choice as it comes from the Parma region of Italy.
Pasta Options:
The traditional choice of pasta for Cacio e Pepe is tonnarelli pasta, a thick round long pasta similar to a thick spaghetti or bucatini. Since these are both similar in shape, they both make acceptable substitutes where tonnarelli is not available.
Storage and Reheating Instructions:
Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium low heat until warmed through with a scant amount of water to keep it from sticking together.
If you like this recipe, you may be interested in these other pasta recipes:
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Can you use gluten free pasta?
You can, though we would recommend sticking with a brand that you already know and trust. Not all gluten free pasta is created equal.
I lose your videos. I lost my total sense of smell and taste from a reaction to horrific dental work. Watching you create and explain the dishes is so pleasing and brings me wonderful memories of when I was able to enjoy food, your presentations are just a delight!
I don;t usually cook but your video made me want to!
Going to the supermarket right now to buy my tonnarellis!
You rock 🙂
I use Bucatini pasta ! It’s a thick round noodle also. Barrelli makes it in case you see that in store .
A couple of adjustments. I am not an italian chef so can’t say I am 100% right. It is good to use 1/2 pecorina romano and 1/2 parmesean reggiano (THE KEY TO THESE INGREDIENTS IS TO MAKE SURE THEY ARE DOP) With a simple dish such as this you cannot use unregulated, poor quality cheese. Purists will say no to butter but I toast some ground pepper in a pan with a dab of butter. When spaghetti is halfway done, I transfer some pasta liquid and the pasta to the sautee pan with the pepper and let it cook until 1 minute before al dente. Mix the finely grated cheese with a small ladel of pasta water in the meantime. When most of the water has evaporated (about 2tbs remaining.. or you may need to discard), remove from heat, quickly add the cheese mixture and TOSS the pasta or if you are no good at tossing pasta in a pan stir vigorously with tongs, until nice and creamy.
Growing up in Rome has made me a total pasta snob and, as you mentioned, a purist. I’d just like to offer a tip that eliminates the butter, toasts the pepper, leaves absolutely no greasiness and keeps cacio e pepe authentic — toast the pepper in a small skillet or pan before you start boiling the water. Enjoy!
Have you ever used red pepper flakes
The ratio of the cheese should be 70% Pecorino romano, 30% Parmesan.
Hello Rachel just read this comment from Diane Biddle. She verbalized exactly how I feel about you and your fantastic videos. Thanks Rachel for expanding my menu repertoire and Diane for prompting me to write.
Thank you for all the delicious recipes and making easy to make.
This was such a hit with the whole family! I used half the amount of pepper and a little extra pasta water and it was perfect for even my super picky 4 year old. Super easy weeknight dinner for the win!
Maybe it was just the pepper we used (4 peppercorn grinder) but this ended up way to peppery to the point it was so spicy tasting we couldn’t stop coughing. We love your recipes but not sure this was one for us
This pasta is very peppery. That’s the authentic way of making it. This recipe actually has less pepper in it than many of the cacio e pepe dishes we enjoyed in Rome.
Dont grind your pepper to fine it should be very coarse ground pepper then u can use more pepper corns. A tip to toast the whole pepper corns in a dry pan b4 u grind them up. If u use coarse pepper u will get a great pepper flavour and little heat.
I feel this pasta makes this dish. I doubt I can find it at my grocery store though. I would make this only if I can
get his pasta.
The pasta that is often used is bucatini . I usually find it in my grocery store . If you can’t find it ,try linguine
Pastene organic has a very thick Macaroni, Barilla has a thick Spaghetti, my favorite.
Both are found at Market Basket.
Made this tonight for dinner…so simple and delicious!
I think Rachel in her videos is just darling and it is so nice to see someone her age doing something she is passionate about and doing it so well. Rachel’s videos and recipes are inspirational and make it easy for me to try new dishes at home. I have always been a “make the same things over and over” so my husband and I, in our empty nest years are enjoying the recipes I am learning to make from “stayathomechef” Thank you.
You are so sweet to say such nice things. Thank you!