Name: The Pasta I Make When I Want Something Simple but Fancy: Cacio e Pepe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: Spaghetti or bucatini: 12 oz (340g); Pecorino Romano cheese (freshly grated): 1 ½ cups (about 6 oz); Freshly ground black pepper: 1 ½ teaspoons (adjust to taste); Salt: 1 tablespoon (for boiling pasta water); Pasta water: Reserve 1 cup (for making the sauce)

Jump to Recipe·Print Recipe

Some nights I want a dinner that feels special without making a giant mess in the kitchen—and Cacio e Pepe is exactly that. It’s the pasta I make when I’m craving something comforting but don’t want to spend hours cooking. With just a few ingredients and a little bit of love, this classic Roman dish always delivers.

A Quick, Cozy Bowl of Comfort

Cacio e Pepe literally means “cheese and pepper,” and that’s the magic of it. It’s creamy, a little peppery, and every bite wraps you up like your favorite sweater. You’ll only need a few pantry staples, but the result tastes like you ordered it straight from a little Italian trattoria.

Why You’ll Love This Recipe

It’s fast—ready in under 30 minutes
Uses just a handful of ingredients
No cream needed, but still super creamy
Perfect for weeknights or date night at home
Feels indulgent, but it’s secretly simple

Ingredients

You’ll find the full list of ingredients and exact measurements in the recipe card below, but here’s a quick look at what you’ll need:

Spaghetti or bucatini
Pecorino Romano cheese (freshly grated is a must)
Freshly ground black pepper
Salt
Pasta water (this is important!)

How to Make Cacio e Pepe

Boil the Pasta

Start by bringing a large pot of water to a boil and salt it generously. Cook your pasta until just shy of al dente—it’ll finish cooking in the sauce. Make sure to reserve at least a cup of that starchy pasta water before you drain it.

Toast the Pepper

In a large skillet over medium heat, toast freshly ground black pepper until it smells fragrant and a little nutty. This step brings out the warmth and depth in the pepper—don’t skip it!

Make the Cheese Sauce

Reduce the heat and add a splash of that pasta water to the pan. Then slowly sprinkle in the Pecorino Romano, stirring constantly to make a smooth, creamy sauce. It should look glossy and cling to a spoon.

Toss It All Together

Add your drained pasta straight into the pan and toss it gently with the sauce. If it seems too thick or sticky, add a little more pasta water until everything’s silky and coated.

Serve It Hot

Twirl the pasta into bowls and top with a little more cheese and pepper, if you’d like. Eat it right away while it’s warm and creamy.

Expert Tips and Tricks

Use high-quality cheese and grate it very finely—it melts better and gives you that perfect texture
Don’t rush the pepper toasting step—it’s tiny but mighty
Pasta water is your best friend here; don’t drain it all away
Keep stirring as you add the cheese to avoid clumping

Recipe Variations and Possible Substitutions

Try it with Parmesan if Pecorino isn’t your thing (though it won’t be quite as sharp)
Use tagliolini or tonnarelli if you want a more traditional noodle
Add a touch of butter if you like a richer finish
For a twist, toss in some crushed red pepper for heat or lemon zest for brightness

Serving and Pairing Suggestions

Cacio e Pepe is lovely on its own but pairs beautifully with a crisp green salad or roasted veggies like asparagus or broccoli. For drinks, go with a chilled glass of Pinot Grigio or even a light red like Chianti. If you’re feeling fancy, start the meal with some olives or a small antipasto plate.

Storage and Reheating Tips

This is one of those dishes best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water to bring back that creamy texture—just don’t microwave it dry.

FAQs

Can I use pre-shredded cheese?
It’s better not to. Pre-shredded cheese has additives that prevent smooth melting. Go for a block of Pecorino and grate it yourself.

Is there a gluten-free version?
Yes—just use your favorite gluten-free spaghetti. Be sure to salt the water well to boost flavor.

Can I make it ahead of time?
It’s best served fresh, but you can prep the cheese and pepper in advance to save time.

What’s the best pasta shape for this?
Spaghetti is classic, but bucatini or tonnarelli are traditional too. Any long pasta that holds onto the sauce works.

A Simple Dish That Always Feels Special

Cacio e Pepe proves that you don’t need a long list of ingredients or complicated techniques to make something truly satisfying. It’s one of those recipes you’ll find yourself coming back to again and again—whether it’s for a quiet solo dinner, a quick weeknight meal, or even a cozy date night at home.

The Pasta I Make When I Want Something Simple but Fancy: Cacio e Pepe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic Roman pasta dish is creamy, peppery, and comforting, with just a few simple ingredients. Cacio e Pepe is quick and easy to make, yet feels indulgent. Perfect for a weeknight meal or a cozy date night at home.

Author: Touria Elkoudssi
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Pasta, Italian, Comfort Food
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Spaghetti or bucatini: 12 oz (340g)
Pecorino Romano cheese (freshly grated): 1 ½ cups (about 6 oz)
Freshly ground black pepper: 1 ½ teaspoons (adjust to taste)
Salt: 1 tablespoon (for boiling pasta water)
Pasta water: Reserve 1 cup (for making the sauce)

Cook Mode Prevent your screen from going dark

Instructions

Boil the Pasta: Bring a large pot of water to a boil and salt it generously. Cook pasta until just shy of al dente. Reserve at least one cup of pasta water before draining.
Toast the Pepper: In a large skillet over medium heat, toast freshly ground black pepper until fragrant and nutty.
Make the Cheese Sauce: Reduce the heat and add a splash of pasta water. Slowly sprinkle in the Pecorino Romano, stirring constantly to make a smooth, creamy sauce.
Toss It All Together: Add drained pasta to the skillet and toss gently to coat with the sauce. If it’s too thick, add more pasta water to achieve a silky texture.
Serve It Hot: Serve the pasta hot, topped with more cheese and freshly ground black pepper, if desired.