The Incredible 5 Ingredient Classic Roman Cacio e Pepe
Cacio e pepe is a timeless Roman pasta that shines because of its simplicity: just pecorino Romano, freshly cracked black pepper, pasta, salt and the starchy water the pasta cooks in. With only a few ingredients you get a silky, peppery sauce that clings to al dente spaghetti. Below you’ll find a clear, SEO-friendly recipe along with tips for getting the texture just right so your sauce turns out creamy and lump-free every time.
Cacio e Pepe
Pin Recipe
5 minutes
15 minutes
20 minutes
3 People
621kcal
Ingredients
- 350g (12.3oz) – Spaghetti
- 1 ½ Tbsp (70 Cracks) – Black Pepper, freshly cracked
- 1 ½ Cups (120g) – Pecorino Romano, freshly grated
- Pasta Water (reserved)
- Salt
Instructions
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Bring a large pot of water to a rolling boil and season generously with sea salt. Cook the spaghetti until al dente according to package directions.
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While the pasta cooks, toast the cracked black pepper in a dry pan over medium heat for 45–60 seconds until fragrant. When the pasta is done, transfer about 1 cup of the hot pasta water into the pan and let it simmer for 1½–2 minutes.
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Add the drained pasta directly to the pan (a little cooking water carried over is fine). Remove the pan from high heat, add the grated pecorino and toss vigorously. Add additional pasta water a little at a time until the sauce becomes smooth and creamy. The key is to emulsify the cheese with the starchy water off the direct heat to avoid clumping.
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Serve immediately in warmed bowls. Finish with extra grated pecorino and a final crack of black pepper. Enjoy while hot for the best texture and flavor.
Nutrition Guide
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The above nutrition guide is an estimate for a single portion and is intended as a general reference.
Recipe Notes
Cacio e Pepe Pasta Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce is best eaten fresh; freezing is not recommended because the texture can turn grainy when reheated.
Cacio e Pepe Pasta Reheating Instructions
Stovetop (Best Method)
Place the pasta in a pan with a splash of water and heat gently over low, stirring constantly until the sauce re-emulsifies and becomes creamy again.
Microwave
Heat in short 30-second bursts with a tablespoon of water between intervals, stirring to bring back the creamy texture.
For best flavor and texture, serve cacio e pepe immediately after cooking.
Watch How To Make The Recipe
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