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Easy Cacio e Pepe recipe, a simple Roman dish meaning cheese and pepper, which is pretty much all I need in life! This easy Italian pasta dish comes together in just 20 minutes, making it perfect for a family weeknight meal.
Made with just five ingredients, the simplicity of this dish is perfection!
Cacio e Pepe is a simple Italian pasta that means cheese and pepper. Little else is needed to make this dish outstanding, so of course we choose those two ingredients wisely.
This recipe is so creamy, similar to an alfredo, but in my opinion, a little more refined and flavorful. Say goodbye to garlic and hello to Grana Padano, my personal favorite. Pecorino or parmesan also work well.
Sometimes, I just need a great plate of pasta to complete my day. Pasta is my comfort food. It reminds me of my childhood and eases me into the evening. For me, not much compares. You can have your fried chicken, casseroles and pot pies, but for me, pasta is where it’s at.
The girls love when I make Cacio e Pepe. The first time I made it for them, I was prepared for a fight. I thought they’d see the pretty little black specks and melt down in tears. They loved it and consider it a special treat (as do I).
This pasta doesn’t need any accompaniments, it’s just so perfect by itself
Table of Contents
What is cacio e pepe?
In Italian, cacio e pepe translates directly to “cheese and pepper”. A centuries-old staple in Roman cuisine, it’s an incredibly simple dish made with a long, slender pasta and lots of spicy pepper and fresh cheese.
Unlike alfredo, there’s no cheesy sauce requiring decadent heavy cream. In this dish, simplicity truly shines, and every ingredient matters. It’s so simple that it’s hard to believe it could taste so good!
Cacio e Pepe Ingredients
- Pasta – Tonnarelli is the traditional pasta to use in this authentic recipe, but spaghetti is easily available. Bucatini and shells also pair well with this dish. Make homemade pasta, fresh or boxed.
- Butter – Salted butter is my go to for this pasta dish, but you can use unsalted if you prefer. If you use unsalted, you may want to add a pinch of salt to the melted butter.
- Black Pepper – Thick flakes of black pepper add immense flavor to this simple dish. Use freshly ground or coarsely ground pepper.
- Cheese – Grana Padano and Pecorino – the cheeses are interchangeable, you can use one or both. Grate the cheese finely so that it melts quickly and easily into the pasta.
Variations
- Add a little squeeze of lemon for a lemon cacio e pepe. I recommend 1-2 tablespoons for a nice lemony flavor.
- Try this recipe with Browned Butter. Such an easy extra step that adds an incredible layer of flavor.
- Add a handful of fresh herbs for even more vibrant fragrance. Oregano, rosemary and thyme would all be beautiful here.
- Add a protein, like my favorite Baked Chicken.
How to Make Easy Cacio e Pepe
- Prepare Pasta – Boil pasta, drain and reserve ½ cup pasta water.
- Prepare Sauce – In a large saucepan, melt butter over medium heat. Add pepper and swirl to toast.
- Toss – Reduce heat to low. Add pasta and pasta water.
Toss to coat. Toss with Grana Padano. 
- Add Cheese – Remove from heat and toss with Pecorino.
Shortcuts
- Go with a store bought box pasta instead of making your own if you’re on a time crunch.
- Grate your cheese earlier in the day to make a quick dinner in a hurry!
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Tips
- Prepare pasta al dente. It will continue to cook once it has drained, and again when it is added to the butter. No one likes soggy spaghetti!
- Grate your own cheese. I can’t stress this enough! In a dish this simple, the quality of your ingredients will matter so much. Buy a high quality cheese and grate it yourself for the best creamy melt.
- Melt the butter on a medium heat so that it doesn’t burn. It should melt, but not bubble.
- Save a little of your pasta water. The starch that remains in the water helps create a warm, creamy sauce in this dish.
Serving Suggestions
What goes well with cacio e pepe? So many things.
- A side of Roasted Italian Veggies
- My most popular Italian Salad
- spiedini
- 5 minute Garlic Bread
- Roasted Mushrooms
- A kid-friendly side of the most delicious candied carrots
- Green Beans
- Or go all out with some homemade bread and dipping spices
How do you keep cheese from clumping in cacio e pepe?
Use a finely shredded cheese, and grate it yourself. Nothing can replace freshly grated cheese! In fact, many pre-packaged grated cheese blends are coated with a substance that prevents them from sticking, also preventing them from melting appropriately.
What is the best wine to serve with cacio e pepe?
This pasta dish can be enjoyed with any type of wine! Try a cold and light white wine with cacio e pepe for a delicious lunch – something with a little acidity to help balanced out the creaminess. A Sangiovese is perfect and a chenin blanc will also work well. If you prefer red wine, a rich cabernet sauvignon will work well to balance the fragrant cheese.
How to Store
- Room Temperature – Don’t leave out more than two hours.
- Refrigerate – Store in an airtight container up to three days refrigerated. Add a touch of heavy cream or milk to reheat.
- Freeze – Store in an airtight container up to three months in the freezer. Transfer to refrigerator to thaw before reheating.
Dietary Considerations
- Vegetarian
- Nut Free
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More Pasta Inspiration
Sauces
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Cacio e Pepe
Cacio e Pepe is a simple pasta dish that is rich and full of flavor for an easy weeknight dinner! Made with simple ingredients, this dish comes together in 20 minutes.
Yield servings
Ingredients
- 1 pound pasta
- 6 tablespoons butter
- 1 teaspoon fresh cracked pepper
- ⅓ cup Grana Padano grated
- ½ cup Pecorino grated
Instructions
- Boil pasta, drain and reserve ½ cup pasta water.
- In a large saucepan, melt butter over medium heat. Add pepper and swirl to toast.
- Reduce heat to low. Add pasta and pasta water. Toss to coat.
- Toss with Grana Padano.
- Remove from heat and toss with Pecorino.
Tips
Cook the pasta al dente. It will continue to cook once it has drained, and again when it is added to the butter. No one like soggy spaghetti!
This pasta dish is best served as soon as it’s made. If you do have leftovers though, store them in an airtight container in the fridge for 2 days. Reheat the pasta gently on the stovetop or in a microwave.
Melt the butter on a medium heat so that it doesn’t burn. It should melt but not bubble.
Cheeses are interchangeable…you can use one or both.
I grate the cheeses on the finest side of my grater so that it melts quickly and easily to coat the pasta for that comforting creamy texture. The opposite applies for pepper – I turn the grinder to adjust for larger cracks of the peppercorns for texture and added flavor.
Video
Nutrition Information
Calories: 654kcal (33%), Carbohydrates: 86g (29%), Protein: 22g (44%), Fat: 24g (37%), Saturated Fat: 15g (75%), Cholesterol: 64mg (21%), Sodium: 440mg (18%), Potassium: 264mg (8%), Fiber: 4g (16%), Sugar: 3g (3%), Vitamin A: 642IU (13%), Calcium: 261mg (26%), Iron: 2mg (11%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Rachel says
Just finished enjoying this delicious and easy peasy recipe. I used some leftover fettuccine pasta that I had in the pantry, a wedge of Parmesan and it was fantastic!
Tammy says
Wow, a go to, now, for a twist on an old-time favorite (buttered noodles). Love seeing what you come up with and kudos on your blog.
Julie says
Thank you, Tammy!
Bob says
Want to make ravioli with an egg yolk inside
Any simple methoids
Julie says
You can find my recipe for it here. Enjoy!
Erin @ Her Heartland Soul says
This looks so delicious!
Marie-Helene Belanger says
Yummy! Can’t wait to try it this weekend.