This Cacio e Pepe recipe is fantastic because it only requires a few simple ingredients. Perfect for a quick weeknight dinner, this recipe is loaded with flavor. I can guarantee this simple pasta recipe will be a family favorite.

If you love pasta, try my Linguini with Crab or Pasta Primavera.

Cacio e Pepe – Healthyish Foods

Why You’ll Love This Recipe

  • Ready in under 30 minutes. This dish comes together in under 30 minutes yet feels very elegant.
  • Fresh ingredients. You only need a few fresh, high-quality ingredients for this recipe.
  • Easy to make. If you’re new to the kitchen this recipe is easy to make and loaded with flavor.

What is Cacio e Pepe?

Cacio e pepe is a simple Italian pasta recipe. The term cacio e pepe literally translates to “cheese and pepper”. Traditionally this pasta dish is made using finely grated Pecorino Romano cheese and ground black pepper. However, I find it very hard to find high-quality Pecorino Romano cheese in local grocery stores. In my opinion, they all taste waxy and do not melt easily. Which is why my recipe is slightly different.

My version calls for high-quality finely grated Parmigiano Reggiano, coarsely ground cracked black pepper, olive oil and a touch of butter. This pasta recipe is easy to make yet elevated. I can guarantee it will be a hit!

Cacio e Pepe – Healthyish Foods

How to Make Cacio e Pepe

Boil the Pasta

  • Boil a pot of water and season it with kosher salt. Cook the pasta al dente according to the package. Reserve about ½ – ¾ cup pasta water.

Bloom the Pepper

  • Place a saute pan over medium high heat. Add the olive oil and cracked black pepper. Saute until fragrant.

Assemble the Dish

  • Next, add a splash of pasta water (roughly ¼ cup) along with the grated parmesan cheese. Toss together stirring with a wooden spoon. Add pasta water as needed until the cheese is fully melted.Finally, add a dollop of butter and stir until it’s smooth and creamy.

Storage

  • Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Add a splash of water when reheating. This will help to loosen the pasta and make the sauce creamy again.
Cacio e Pepe – Healthyish Foods

Expert Tips for Making Cacio e Pepe

  • Be sure to cook the pasta al dente. The pasta will continue to cook in the pan with the cheese sauce, so you do not want to overcook it.
  • If the cheese begins to clump, add a touch more pasta water. The hot pasta water will help melt the cheese and create a smooth creamy sauce.
  • It’s important to use cracked black pepper. If you do not have cracked black pepper handy, reduce the amount of pepper you use for this recipe.

Frequently Asked Questions

Can I use Parmesan cheese instead?

Yes! High-quality Parmesan cheese is easier to find in stores than high-quality pecorino Romano cheese. So I use finely grated parmesan cheese instead.

Can I make this ahead of time?

No! It is best enjoyed immediately.

Whats the best pasta shape for cacio e pepe?

I like spaghetti, linguini, or thin fettuccine.

Other Pasta Recipes to Consider Trying

Cacio e Pepe – Healthyish Foods

Cacio e Pepe

This Cacio e Pepe recipe is fantastic because it only requires a few simple ingredients and one pan. Perfect for a quick weeknight dinner, this easy pasta recipe is loaded with flavor.
5 from 6 votes
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Equipment

  • 1 pasta pot
  • 1 saute pan
  • 1 cheese grater
  • 1 measuring cups
  • 1 tongs
  • 1 wooden spoon

Ingredients

  • 8 ounces spaghetti, al dente
  • ½ – ¾ cup reserved pasta water, use as needed
  • 1 tablespoon olive oil
  • 1.5 teaspoons cracked black pepper
  • cup Parmesan cheese, grated, option to use Pecorino Romano
  • 1-2 tablespoons butter

Instructions 

Boil the Pasta

  • Boil a pot of water and season it with kosher salt. Cook the pasta al dente according to the package. Reserve about ½ – ¾ cup pasta water.

Bloom the Pepper

  • Place a saute pan over medium high heat. Add the olive oil and cracked black pepper. Saute until fragrant.

Assemble

  • Next, add a splash of pasta water (roughly ¼ cup) along with the grated parmesan cheese. Toss together stirring with a wooden spoon. Add pasta water as needed until the cheese is fully melted.
    Finally, add a dollop of butter and stir until it’s smooth and creamy.

Notes

Store leftovers in an airtight container in the refrigerator for three to four days. Reheat in a pan or int he microwave.

Nutrition

Serving: 1serving, Calories: 180kcal, Carbohydrates: 18g, Protein: 6g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 13mg, Sodium: 158mg, Potassium: 43mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 157IU, Calcium: 108mg, Iron: 1mg