cacio e pepe recipe ()

Cacio e Pepe Recipe

This Cacio e Pepe Recipe is a classic Roman pasta dish made with just a few simple ingredients: pasta, Pecorino Romano cheese, black pepper, and pasta water. Creamy without using cream, this authentic Italian favorite delivers bold flavor and silky texture in just 20 minutes.

cacio e pepe recipe ()
cacio e pepe recipe ()

Ingredients

  • 1 Pound Spaghetti (Or Tonarelli)
  • 2 Tablespoons Olive Oil (Optional, Traditional Version Uses None Or Butter)
  • 2 Teaspoons Freshly Ground Black Pepper
  • 1 ¾ Cups Finely Grated Pecorino Romano Cheese
  • 1 Cup Reserved Pasta Cooking Water (As Needed)
  • Salt, For Pasta Water

Optional Variations:

  • ½ Cup Grated Parmesan (For Cacio e Pepe With Parmesan Version)
  • 1 Egg Yolk (For Extra Creamy Version)
  • 1 Cup Cooked Chicken (For Protein Variation)

Directions

  • Bring A Large Pot Of Lightly Salted Water To A Boil. Cook Spaghetti Until Al Dente According To Package Instructions. Reserve 1 Cup Of Pasta Water Before Draining.
  • In A Large Skillet Over Medium Heat, Toast The Freshly Ground Black Pepper For 1–2 Minutes Until Fragrant. Add Olive Oil If Using.
  • Add The Drained Pasta To The Skillet. Toss To Coat In The Pepper.
  • Remove Skillet From Direct Heat. Gradually Add Grated Pecorino Romano While Tossing Constantly.
  • Slowly Pour In Reserved Pasta Water, A Few Tablespoons At A Time, Stirring Continuously Until A Smooth, Creamy Sauce Forms That Coats The Pasta.
  • If Needed, Add More Pasta Water Or Cheese To Adjust Consistency. The Sauce Should Be Silky, Not Clumpy.
  • Serve Immediately With Extra Pecorino And Freshly Cracked Black Pepper On Top.
cacio e pepe recipe ()
cacio e pepe recipe ()

Preparation Details

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Total Time: 20 Minutes
Servings: 4
Calories: Approximately 800 Per Serving