Free recipe Italian

Cacio e Pepe

Name: Cacio e Pepe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz tonnarelli, or spaghetti; 1 tbsp kosher salt, for the pasta water; 2 tsp black peppercorns, coarsely cracked, plus more to serve; 3 oz pecorino romano cheese, very finely grated, plus more to serve; 1 oz parmesan cheese, very finely grated; 2 tbsp unsalted butter, cold, cubed; 1 tbsp extra-virgin olive oil; 1 1/2 cups pasta cooking water, reserved

The Roman classic of pasta, pecorino, and black pepper, emulsified with starchy pasta water into a creamy, peppery sauce with no cream at all.

By Priya Hollis, Head of Shop & Product Published May 16, 2025

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Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Level: Medium

Cacio e pepe proves that cheese and pepper are all you really need, as long as you respect the technique. The sauce is an emulsion of finely grated pecorino and starchy pasta water, and the enemy is heat: too hot and the cheese clumps into strings.

Two tricks make this version reliable. First, cook the pasta in less water than usual so the water turns cloudy with starch. Second, whisk the cheese into a smooth paste with warm water before it ever meets the pasta. A little parmesan softens the pecorino's salty edge and melts beautifully.

Toast freshly cracked pepper in the pan for full aroma. Serve in warm bowls the second it is ready.

Only a handful of ingredients
No cream needed
Foolproof cheese paste method

Ingredients

Scale: 4 servings

12 oztonnarelli or spaghetti
1 tbspkosher salt for the pasta water
2 tspblack peppercorns coarsely cracked, plus more to serve
3 ozpecorino romano cheese very finely grated, plus more to serve
1 ozparmesan cheese very finely grated
2 tbspunsalted butter cold, cubed
1 tbspextra-virgin olive oil
1 1/2 cupspasta cooking water reserved

Directions

Coarsely crack the peppercorns with a mortar and pestle or the bottom of a heavy pan. You want uneven pieces, not a fine powder.
Combine the pecorino and parmesan in a medium bowl.
Bring about 3 quarts of water to a boil in a wide pot and add the salt. Using less water than usual makes it starchier, which helps the sauce emulsify.
Add the pasta and cook, stirring occasionally, until about 2 minutes shy of al dente.
Meanwhile, toast the cracked pepper with the olive oil in a large skillet over medium heat for about 1 minute, until fragrant.
Ladle about 3/4 cup of the pasta water into the skillet and let it simmer while the pasta finishes cooking.
Whisk about 1/2 cup of warm, not boiling, pasta water into the cheese a little at a time to make a smooth, thick paste.
Use tongs to transfer the pasta to the skillet along with the butter. Toss over medium heat for 1 to 2 minutes, until the pasta is al dente and the liquid has reduced slightly.
Take the skillet off the heat and let it cool for 30 seconds. Add the cheese paste and toss vigorously, adding splashes of pasta water until the sauce is creamy and coats every strand.
Serve immediately in warm bowls with extra pecorino and cracked pepper.

Test-kitchen tips

This dish does not hold or reheat well, so have bowls warmed and diners seated before you add the cheese.
Grate the cheese on the smallest holes of a rasp grater. Fine, fluffy cheese melts evenly while coarse shreds clump.
For a brighter twist, finish with a little lemon zest, or use bucatini for a chewier bite.