Cacio E Pepe

By Becky Hardin

Published May 11, 2024

I love and adore the simplicity and rich flavor of Cacio e Pepe! The signature peppery sauce is made with butter, Parmesan cheese, Pecorino Romano, and, of course, plenty of black pepper. While I have easily found myself spending upwards of twenty bucks a plate on this signature Italian entree at restaurants, now I can make several portions of it at home for a fraction of the cost! Made with a short list of simple ingredients, I love whipping up this budget-friendly recipe.

close up of cacio e pepe in a stainless steel pot. - 5

Cacio e Pepe translates directly to “cheese and pepper.” I love how simple and straightforward that is. Tender fusilli pasta is tossed with a homemade sauce that’s creamy, cheesy, and speckled with plenty of coarsely ground black pepper. This pasta dish has a creamy texture, with a rich flavor that packs a punch. The Pecorino is sharp and tangy, while the black pepper adds a smoky kind of spiciness that I can’t get enough of. It’s simple, yet it really covers the whole palette.

What’s in This Cacio e Pepe Recipe?

Pasta : Cacio e Pepe is traditionally made with bucatini or spaghetti, but you can use any pasta shape you like! I chose fusilli. Make this recipe gluten-free by using your favorite gluten-free pasta!
Butter: While it’s not a traditional ingredient, unsalted butter helps to bring out the flavor of the fresh pepper, and it makes the sauce creamier. While I prefer unsalted butter, you can also use salted butter.
Pepper: Use freshly ground coarse black pepper for the best flavor. I don’t recommend fine pre-ground pepper–it just won’t taste as good!
Cheese: I’m using a mixture of Parmesan and Pecorino Romano for a blend of flavors, but you can use all of one or the other if you prefer.

overhead view of cacio e pepe in a stainless steel pot. - 6

Tips for Success

For best results, purchase wedges of cheese and grate them on a microplane or the smallest side of a box grater. You will need about 2 ounces of Parmesan and 1¼ ounces of Pecorino.
Toss the pasta and cheese with plenty of starchy pasta water to insulate the cheese and help it melt more easily.
Use low heat and toss constantly to avoid a clumpy sauce.
To insulate the cheese even better, feel free to mix everything in a double boiler instead!

How to Store and Reheat

While I highly recommend enjoying Cacio e Pepe on the day it is made, you can store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen up the sauce. I do not recommend freezing Cacio e Pepe.

overhead view of cacio e pepe in a white bowl with a fork. - 7

Serving Suggestions

This Cacio e Pepe lends itself well to adding in some veggies, like steamed broccoli or peas (just toss them in at the end) or some sautéed or grilled chicken, shrimp, or pancetta– yum! I love to serve this classic dish with simple sides, like garlic bread and chicken Caesar salad .

Ingredients1x2x3x

▢ 8 ounces dry fusilli pasta (½ box)
▢ 3 tablespoons unsalted butter (⅜ stick)
▢ 1 teaspoon freshly ground black pepper plus more for serving
▢ ¾ cup freshly grated Parmesan cheese plus more for serving
▢ ½ cup freshly grated Pecorino Romano cheese plus more for serving

Video

Instructions

Bring a large pot or Dutch oven filled with water to a boil. Add in a generous amount of salt and stir.
Stir in the pasta and, 2 minutes before it is al dente, reserve 1 cup of the pasta water. 8 ounces dry fusilli pasta
Drain the pasta and set aside.
In a large sauté pan, melt the butter over medium heat. Add in the pepper and cook until fragrant and toasted, about 1 minute. 3 tablespoons unsalted butter, 1 teaspoon freshly ground black pepper
Add in ½ cup of the pasta water and bring to a boil. Add in the pasta and toss to coat.
Turn the heat down to low and add in the cheeses. Toss the pasta continually until the cheese is melted. If the mixture seems too thick, add in more pasta water, a little at a time to thin. ¾ cup freshly grated Parmesan cheese, ½ cup freshly grated Pecorino Romano cheese
Serve topped generously with more cheese and pepper, if desired.

Becky’s Tips

Make it spicier by adding a pinch of crushed red pepper flakes.
Grate some fresh lemon zest over top to lighten up the sauce.
Add some texture by topping it with toasted breadcrumbs.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Cacio e Pepe Step by Step

Boil the Pasta: Bring a large pot or Dutch oven filled with water to a boil. Add in a generous amount of salt and stir. Stir in 8 ounces of fusilli pasta and, 2 minutes before it is al dente, reserve 1 cup of the pasta water . Drain the pasta and set aside.

pasta boiling in starchy water with a wooden spoon. - 8

Toast the Pepper: In a large sauté pan, melt 3 tablespoons of unsalted butter over medium heat. Add in 1 teaspoon of freshly ground pepper and cook until fragrant and toasted, about 1 minute.

melted butter and ground black pepper in a stainless steel pan. - 9

Melt the Cheeses: Add in ½ cup of the pasta water and bring to a boil. Add in the pasta and toss to coat. Turn the heat down to low and add in ¾ cup of freshly grated Parmesan cheese and ½ cup of freshly grated Pecorino Romano cheese. Toss the pasta continually until the cheese is melted. If the mixture seems too thick, add in more pasta water, a little at a time to thin. Serve topped generously with more cheese and pepper, if desired.

cacio e pepe in a stainless steel pan. - 10

More Pasta Recipes To Try

Baked Ziti
Homemade Alfredo Sauce
Italian Stuffed Shells
Chicken Alfredo Stuffed Shells
Baked Spaghetti
Chicken Fettuccine Alfredo
Baked Mostaccioli

Cacio e Pepe Recipe

Ingredients

8 ounces dry fusilli pasta (½ box)
3 tablespoons unsalted butter (⅜ stick)
1 teaspoon freshly ground black pepper plus more for serving
¾ cup freshly grated Parmesan cheese plus more for serving
½ cup freshly grated Pecorino Romano cheese plus more for serving

Instructions

Bring a large pot or Dutch oven filled with water to a boil. Add in a generous amount of salt and stir.
Stir in the pasta and, 2 minutes before it is al dente, reserve 1 cup of the pasta water. 8 ounces dry fusilli pasta
Drain the pasta and set aside.
In a large sauté pan, melt the butter over medium heat. Add in the pepper and cook until fragrant and toasted, about 1 minute. 3 tablespoons unsalted butter, 1 teaspoon freshly ground black pepper
Add in ½ cup of the pasta water and bring to a boil. Add in the pasta and toss to coat.
Turn the heat down to low and add in the cheeses. Toss the pasta continually until the cheese is melted. If the mixture seems too thick, add in more pasta water, a little at a time to thin. ¾ cup freshly grated Parmesan cheese, ½ cup freshly grated Pecorino Romano cheese
Serve topped generously with more cheese and pepper, if desired.

Video

Notes

Make it spicier by adding a pinch of crushed red pepper flakes.
Grate some fresh lemon zest over top to lighten up the sauce.
Add some texture by topping it with toasted breadcrumbs.

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!