Name: Cacio e Pepe Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Italian
Ingredients: 300 gram Fresh Pasta; 300 gram Pecorino Romano Cheese; Ground Black Pepper, to taste; Extra-Virgin Olive Oil, as needed; Salt, to taste; 5 liter Water

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Introduction

Cacio e Pepe is a classic Italian pasta dish that celebrates simplicity and bold flavors. Made with fresh pasta, Pecorino Romano cheese, and freshly ground black pepper, it’s a perfect quick meal that feels both comforting and elegant.

The image shows a tall, neat pile of yellow pasta strands on a white plate with a smooth finish. The pasta is tightly wound in a cone shape, standing upright in the center of the plate. The noodles have a glossy texture, lightly coated with a sauce or oil that gives them a slight shine. On top and scattered around, there is a sprinkle of finely grated white cheese and some black pepper specks adding contrast. The white plate rests on a surface with a white marbled texture, offering a clean and simple background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 gram Fresh Pasta
300 gram Pecorino Romano Cheese
To taste Ground Black Pepper
As needed Extra-Virgin Olive Oil
To taste Salt
5 liter Water

Instructions

Step 1: Boil the 5 liters of water in a large pot over high heat.
Step 2: In a bowl, combine two-thirds of the Pecorino Romano cheese (200 g) with 2 tablespoons of hot water and a generous splash of extra-virgin olive oil. Stir well using a whisk or spatula until thickened.
Step 3: Add another 2 tablespoons of hot water to the mixture and stir again. Season with salt and ground black pepper to taste.
Step 4: Add the fresh pasta to the boiling water and cook until al dente, according to the pasta’s instructions.
Step 5: While the pasta cooks, whisk in one more tablespoon of hot pasta water to the cheese mixture to make it smoother and creamier.
Step 6: Drain the pasta and immediately add it to the bowl with the cheese sauce. Add the remaining Pecorino Romano cheese (100 g), an extra sprinkle of black pepper, a small drizzle of olive oil, and a touch of hot water. Mix thoroughly so each pasta strand is coated with creamy sauce.
Step 7: Use a ladle to twirl some pasta around a fork and serve topped with additional Pecorino Romano and black pepper. Enjoy!

Tips & Variations

Use freshly ground black pepper for the best flavor and aroma.
If you can’t find fresh pasta, dried pasta works well—just adjust cooking time accordingly.
For a richer sauce, add a small knob of butter when mixing the cheese sauce.
Reserve extra pasta water in case the sauce needs thinning when mixing.

Storage

Store any leftover cacio e pepe in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and avoid drying out the pasta.

How to Serve

The image shows a tall, neat pile of yellow pasta strands stacked in the center of a white plate, with the pasta layered evenly to create a cone shape. The pasta is smooth and shiny, sprinkled lightly with small white cheese crumbs and black pepper bits all over, with some crumbs spread around the plate's edges. The background features a white marbled surface, giving a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Parmesan instead of Pecorino Romano?

While Parmesan can be used, Pecorino Romano offers a sharper, saltier flavor that’s traditional to cacio e pepe. Using Parmesan will create a milder taste.

How do I prevent the cheese sauce from clumping?

Be sure to add hot pasta water gradually and whisk continuously when mixing the cheese. The hot water helps melt the cheese and create a smooth, creamy sauce rather than lumps.