Authentic Cacio e Pepe

Cacio e Pepe with parmesan cheese on top.

4.81 from 26 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Main Dish

Cuisine: Italian

Keyword: Cacio e Pepe

Servings: Servings

Ingredients

1 pound tonnarelli or thick spaghetti pasta
1 tablespoon salt
1 1/2 cups finely shredded pecorino romano cheese or freshly gfrated
1 cup pasta water approximate
1 tablespoon freshly ground black pepper

US Customary - Metric

Instructions

Bring a large pot of water to a boil. Add in salt. Cook your pasta until al dente.
(Optional Step) Place the pepper in a small skillet and toast over medium heat for 1 to 2 minutes.
Remove cooked pasta from the water with tongs when finished and placed into a large mixing bowl.
Add in 1 1/4 cups pecorino romano cheese immediately, reserving the remaining 1/4 cup. Add in 1/2 cup of the pasta water and pepper.
Stir with tongs quickly to allow the heat from the pasta and water to melt the cheese. Add remaining water until you have a thick, creamy sauce coating the pasta.
Serve hot sprinkled with remaining cheese.

Video

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Notes

*How much pepper you add to this dish is a matter of personal preference and can also vary based on how strong your pepper is. Some may prefer up to 2 tablespoons of pepper while others may only enjoy 1 or 2 teaspoons.

Freshly grated cheese melts better than pre-grated or pre-shredded cheese as it doesn't have any additives. If the cheese melts too quickly it can clump up. Using the fine shredding side of your cheese grater may produce the best results.

Nutrition