Cacio e Pepe
Make Cacio e Pepe, an Italian dinner recipe with Spaghetti or Tonnarelli pasta, pecorino romano cheese, black peppercorns. It has about 20 min, about 610 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Cacio e Pepe is an Italian dinner recipe that takes about 20 min, makes 3 servings, has about 610 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonCacio e Pepe ingredients
- 12 oz Spaghetti or Tonnarelli pasta
- 1.5 cups pecorino romano cheese
- 2 tbsp black peppercorns
- 2 tbsp unsalted butter
- as needed salt
How to make Cacio e Pepe
- Grate 1.5 cups of Pecorino Romano cheese finely. For the best emulsion, grate about 1 cup into a bowl, then keep the remaining 0.5 cup separate for finishing.
- Coarsely crack or grind 2 tablespoons of black peppercorns. Heat a dry, large skillet over medium heat and toast the cracked black pepper for 1-2 minutes until fragrant, being careful not to burn it. This intensifies the pepper's flavor.
- Add 2 tablespoons of unsalted butter to the skillet with the toasted pepper, allowing it to melt completely over low heat, infusing the butter with the peppery aroma.
- Bring a large pot of water to a boil. Add salt, but be mindful as Pecorino Romano is already salty. Add 12 oz of spaghetti or tonnarelli pasta and cook until very al dente, about 2 minutes less than package directions. It will finish cooking in the sauce.
- Before draining the pasta, reserve 1.5-2 cups of the starchy pasta cooking water. This starchy water is crucial for creating the creamy sauce.
- Transfer the al dente pasta directly into the skillet with the butter and pepper, using tongs. Add about 1 cup of the reserved pasta water to the skillet.
- Increase the heat to medium-high and vigorously toss the pasta for 1-2 minutes, allowing the pasta to absorb the peppery butter and release more starch into the water, creating a rich base for the emulsion.
- Remove the skillet from the heat. Gradually add the grated Pecorino Romano cheese (the 1 cup portion) to the pasta, tossing continuously with tongs. Add more pasta water, a splash at a time, as needed, while continuing to toss. The goal is to create a creamy, emulsified sauce that coats every strand of pasta, not a clumpy mess.
- Keep tossing and adding small amounts of pasta water until the sauce is glossy and smooth. If the sauce becomes too thick, add a little more hot pasta water; if too thin, add a little more cheese (from the remaining 0.5 cup).
- Serve immediately, dividing the Cacio e Pepe among warm plates. Finish each serving with an extra sprinkle of the remaining grated Pecorino Romano and a fresh grind of black pepper, if desired.
Cacio e Pepe FAQ
How do I make Cacio e Pepe?
Make Cacio e Pepe by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Cacio e Pepe?
The main ingredients include Spaghetti or Tonnarelli pasta, pecorino romano cheese, black peppercorns, unsalted butter, salt. The full ingredient list is included on this page.
How long does Cacio e Pepe take?
This recipe takes about 20 min, depending on prep speed and kitchen equipment.
How many calories are in Cacio e Pepe?
Recipe Genius estimates about 610 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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