Easy Cacio e Pepe – Authentic Italian Recipe with 3 Ingredients
Craving a pasta dish that’s a step up from your usual butter noodles? Cacio e pepe is here to elevate your meal! This Roman classic is deceptively simple but unbelievably delicious. “Cacio e pepe” means “cheese and pepper” in Italian, and that’s exactly what you’ll need—plus a few other essentials. Get ready for a burst of flavor!
What is Cacio e Pepe?
Cacio e pepe is more than just pasta—it’s a celebration of simplicity and the quality of ingredients. The name, literally meaning “cheese and pepper,” sums up the dish perfectly: pecorino romano cheese, freshly cracked black pepper, and pasta cooking water. That’s it!
Originating in Rome, it’s a cornerstone of Roman cuisine. While it’s quick to make, it requires a bit of technique to achieve that creamy, luscious sauce. The secret lies in emulsifying the starchy pasta water with the cheese and pepper.
Essential Ingredients for Perfect Cacio e Pepe
Here are the ingredients I use in my version of cacio e pepe. Feel free to adjust amounts to your taste, but I recommend sticking to these proportions for best results:
- 300 g of spaghetti (preferably De Cecco No. 12)
- 200 g of pecorino romano, finely grated
- 15 g of black pepper, freshly ground
- 3 L of water
- 30 g of salt (For the pasta water)
Note: The quality of your ingredients makes all the difference. Use high-quality pecorino romano and freshly ground black pepper for the best flavor.
Ingredient Substitutions: Make It Your Own
Although cacio e pepe is a minimalist dish, you can make a few adjustments based on your preferences or what you have on hand:
- Pecorino Romano: If you can’t find pecorino romano, substitute with parmesan cheese. It will taste slightly different—pecorino is saltier and has a stronger flavor.
- Spaghetti: You can use other long pasta shapes like linguine or bucatini. Just make sure they’re high-quality with a rough surface to help the sauce cling.
- Black Pepper: While black pepper is key, feel free to experiment with other varieties, like Sichuan pepper, for a unique twist.
Choosing the Right Spaghetti: Why I Love De Cecco No. 12
(Not a sponsored post—I just love their products!)
De Cecco No. 12 spaghetti holds up beautifully during cooking and has the right amount of starch, which is essential for making a silky, creamy sauce. If you can’t find De Cecco, choose high-quality pasta with a slightly rough surface to help the sauce stick.
Prepping the Pecorino Romano: The Secret to a Smooth Sauce
Grate the pecorino romano as finely as possible and place it in a bowl. The finer the cheese, the more easily it will melt into a creamy sauce. For the best flavor and texture, grate it just before use.
The Pepper Secret: Toast It for a Flavor Explosion
Toasting the pepper brings out its full aroma. Place a generous amount of freshly ground black pepper in a cold skillet and toast it over medium heat until fragrant. Don’t let it burn—it’ll turn bitter. Remove it from the pan and set aside ¼ for garnish.
Why start in a cold pan? Heating it gradually releases the pepper’s essential oils without burning.
Cooking the Pasta: Starch Is Your Best Friend
Cooking your pasta right is key. Use 3 liters of salted water (3 liters of water = 30g of salt) for 300 g of spaghetti—this ratio gives you starchy cooking water, perfect for emulsifying the sauce.
Boil the spaghetti for about 12 minutes, or until al dente. Do not add oil to the water, as it prevents the sauce from clinging to the noodles.
Timing Is Everything
The sauce and the pasta should be ready at the same time. Start preparing the sauce while the pasta cooks, so everything comes together fresh and hot.
Making the Cacio e Pepe Sauce
This sauce is all about emulsification—blending cheese and water into a creamy mixture. Here’s how to do it right:
- Add ¾ of the toasted pepper back into the pan over low heat.
- Add one ladle of pasta water to the pan.
- Stir in the grated pecorino a little at a time.
- Keep mixing over low heat, adding more water as needed, until you get a creamy, smooth sauce.
In my video, I share an alternative method for making the sauce. Both versions yield the same rich, velvety result.
Tip: Keep the heat low to avoid clumping or separating. Use tongs or a spatula to stir gently.
The Perfect Marriage: Pasta Meets Sauce
Drain the pasta quickly, keeping some cooking water on the side, then toss the pasta into the pan with the sauce. Stir well to coat evenly.
Pro tip: Work fast to keep the pasta from drying out.
Plating and Serving
Serve your cacio e pepe immediately on warm plates. Top with the reserved toasted pepper and a sprinkle of grated pecorino. A drizzle of olive oil adds a nice finishing touch.
Hot tip: Warm the plates beforehand so your pasta stays hot longer.
Cacio e pepe is best enjoyed right away, as the sauce may separate if left to sit. Savor that creamy texture and bold, cheesy-peppery punch while it’s fresh!
Related Recipes You Might Enjoy
To expand your pasta repertoire, consider these delightful options:
- Homemade Pesto Pasta – Easy, Quick, and Delicious Recipe
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Creamy salmon pasta, perfect for a quick and satisfying dinner. - Chicken Fettuccine Alfredo Recipe: More Delicious Than Carbonara
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FAQ: Cacio e Pepe
Can I use a different cheese than pecorino romano?
Yes, parmesan is a common substitute, though it has a milder flavor.
Can I make the sauce in advance?
No—it’s best to make the sauce just before serving so it doesn’t separate.
How can I avoid clumps in the sauce?
Keep the heat low and stir constantly while adding cheese and water.
Can I add other ingredients?
Traditionally, no—but feel free to customize with crispy pancetta or roasted veggies if you’d like.
How do I store leftovers?
Cacio e pepe is best served fresh, but leftovers can be kept in the fridge for 24 hours. The sauce may separate, though.
Tips and Tricks for Cacio e Pepe Perfection
- Use top-quality ingredients, especially pecorino romano and fresh pepper.
- Toast the pepper in a cold pan for maximum flavor.
- Keep the heat low to avoid clumping when mixing the sauce.
- Toss quickly to coat the pasta while it’s still hot and moist.
- Serve immediately for the creamiest, tastiest experience.
A Quick History of the Dish and Its Origins
Cacio e pepe is a humble dish with deep roots in Roman culinary tradition, dating back to ancient times. Roman shepherds created this dish as a convenient, satisfying meal using simple ingredients that were easy to carry and preserve during long travels.
The core ingredients—pecorino romano, black pepper, and dried pasta—were all chosen for their longevity. Pecorino, made from sheep’s milk, stays good for weeks without refrigeration. Black pepper acts as a flavor enhancer and preservative. Dried pasta is lightweight and energy-rich, ideal for life on the road.
Today, cacio e pepe remains a beloved Roman classic, known for its rich history and bold simplicity—a delicious legacy of creativity born from necessity.
Cacio e Pepe Recipe: Simple, Quick, and Unforgettable!
Ingredients
- 300 g of spaghetti e.g., De Cecco No. 12
- 200 g of pecorino romano finely grated
- 15 g of black pepper freshly ground
- 3 L of water
- 30 g of salt For the pasta water
Instructions
- Grate the pecorino romano finely and set it aside in a bowl.
- Place the pepper in a cold pan and toast over medium heat until fragrant. Remove from heat and reserve ¼ for garnish
- Boil 3 liters of salted water and cook the spaghetti until al dente (about 12 minutes). Do not add oil.
- Return ¾ of the toasted pepper to the pan over low heat. Add one ladle of pasta water.
- Gradually stir in the grated pecorino, mixing constantly. Add more pasta water as needed to create a creamy sauce.
- Drain the pasta (saving some cooking water) and toss it into the sauce. Mix thoroughly to coat.
- Plate the pasta on warm dishes, top with reserved pepper and pecorino, and optionally drizzle with olive oil.
Video
Notes
FAQ: Cacio e Pepe
Can I use a different cheese than pecorino romano?Yes, parmesan is a common substitute, though it has a milder flavor. Can I make the sauce in advance?
No—it’s best to make the sauce just before serving so it doesn’t separate. How can I avoid clumps in the sauce?
Keep the heat low and stir constantly while adding cheese and water. Can I add other ingredients?
Traditionally, no—but feel free to customize with crispy pancetta or roasted veggies if you’d like. How do I store leftovers?
Cacio e pepe is best served fresh, but leftovers can be kept in the fridge for 24 hours. The sauce may separate, though.
Tips and Tricks for Cacio e Pepe Perfection
- Use top-quality ingredients, especially pecorino romano and fresh pepper.
- Toast the pepper in a cold pan for maximum flavor.
- Keep the heat low to avoid clumping when mixing the sauce.
- Toss quickly to coat the pasta while it’s still hot and moist.
- Serve immediately for the creamiest, tastiest experience.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Hunter’s Chicken: A Classic French Recipe That’s Easy and Delicious
A traditional French dish featuring chicken simmered in a tomato and wine sauce with mushrooms. - Mustard Chicken – Easy, Quick, and Budget-Friendly Recipe
A flavorful chicken dish with a creamy mustard sauce, great alongside pasta. - Easy Chicken Parmigiana – A Homemade Italian Feast
An Italian classic with breaded chicken, tomato sauce, and melted cheese.
If you need further assistance or adjustments, feel free to let me know!
