A rustic plate of authentic Italian Cacio e Pepe pasta with Pecorino Romano and black pepper

Authentic Cacio e Pepe Recipe – Classic Roman Pasta

Simple, elegant, and irresistibly delicious, Cacio e Pepe (literally “cheese and pepper”) is a classic Roman pasta dish that celebrates the beauty of minimal ingredients. With just pasta, Pecorino Romano cheese, and freshly cracked black pepper, you can create a silky, flavorful dish that feels like a hug in a bowl. This recipe will guide you through the traditional method to achieve a creamy sauce without cream or butter, making it a must-try for lovers of authentic Italian cuisine.

Cacio e Pepe Ingredients

  • 400g spaghetti (or tonnarelli)
  • 1 cup Pecorino Romano cheese, finely grated
  • 2 tsp freshly ground black pepper
  • Salt, for pasta water

Step-by-Step Instructions for Cacio e Pepe

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving about 1 ½ cups of the starchy pasta water.
  2. In a large skillet, toast the freshly ground black pepper over medium heat for 30–60 seconds until fragrant.
  3. Add a ladle of pasta water to the skillet, letting it simmer with the pepper.
  4. Drain the pasta and add it directly to the skillet. Toss well to coat with the peppery water.
  5. Remove from heat and gradually add the grated Pecorino Romano, tossing continuously and adding splashes of pasta water as needed until a creamy sauce forms.
  6. Serve immediately with an extra sprinkle of cheese and pepper.
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Pro Tips for Perfect Cacio e Pepe

  • Use high-quality Pecorino Romano and grind your pepper fresh for the best flavor.
  • Reserve enough pasta water — it’s the secret to the creamy sauce.
  • Toss pasta off the heat when adding cheese to avoid clumping.