Name: Cacio e Pepe Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 200g bucatini or spaghetti; 25g butter; 2 tsp whole black peppercorns, ground or 1 tsp freshly ground black pepper; 50g pecorino or parmesan, finely grated

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Introduction

Cacio e pepe is a classic Roman pasta dish that delivers big flavor with just a few simple ingredients. Combining creamy cheese, buttery pepper, and perfectly cooked pasta, it’s a quick and satisfying meal for any night of the week.

A white deep bowl holds a simple dish of bucatini pasta coated with a glossy light golden sauce, evenly mixed to give the noodles a smooth, slightly oily texture. The thick, hollow pasta strands are loosely twirled and piled up to form one main layer, with a generous sprinkle of cracked black pepper scattered on top, adding contrast with its dark specks. The bowl rests on a white marbled surface with a folded, light gray cloth and a metallic fork placed to the right side, creating a clean, minimalist setup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g bucatini or spaghetti
25g butter
2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
50g pecorino or parmesan, finely grated

Instructions

Step 1: Cook the pasta in salted boiling water for 2 minutes less than the package instructions indicate. Meanwhile, melt the butter in a medium frying pan over low heat.
Step 2: Add the ground black pepper to the melted butter and toast it gently for a few minutes to release its aroma.
Step 3: Drain the pasta, reserving 200ml of the pasta water. Add the pasta and 100ml of the reserved pasta water to the pan with the butter and pepper. Toss briefly to combine.
Step 4: Scatter the grated cheese evenly over the pasta but do not stir immediately. Allow the cheese to melt for about 30 seconds.
Step 5: Once the cheese has melted, toss and stir everything together well to create a smooth, shiny sauce. Add a splash more pasta water if needed to loosen the sauce and coat the pasta thoroughly.
Step 6: Serve immediately, garnished with a generous grating of black pepper.

Tips & Variations

For extra flavor, freshly grind whole black peppercorns just before cooking to preserve their aroma.
Try using a mix of pecorino and parmesan for a richer cheese flavor.
If you don’t have bucatini or spaghetti, other long pasta like linguine or fettuccine works well.
Be careful not to stir in the cheese too soon to avoid clumping or stringy sauce.

Storage

Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a pan with a splash of water to loosen the sauce—avoid microwaving as it can toughen the pasta and cheese.

How to Serve

A white bowl filled with thick, twisted spaghetti coated in a light sauce, showing a glossy texture. The pasta is arranged in loose loops and topped with freshly ground black pepper, scattered unevenly across the surface, adding specks of dark color. The bowl sits on a white marbled surface next to a silver fork on a pale textured cloth. The overall look is simple, clean, and appetizing, with a focus on the noodles and pepper as the main visual elements. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Cacio e pepe without butter?

Yes, traditional recipes sometimes skip butter and use just cheese, pasta water, and pepper. Butter adds richness and helps create a smooth sauce, but it’s optional.

What if I don’t have pecorino cheese?

Parmesan is a great substitute. It has a similar texture and salty, nutty flavor that works well in this dish.