Cacio e Pepe is the essence of Italian simplicity—a dish that requires just three key ingredients yet delivers a rich, creamy, and deeply satisfying flavor. Translating to “cheese and pepper” in Italian, this traditional Roman pasta is a staple in Italian cuisine, known for its velvety texture and bold taste. With just pasta, Pecorino Romano cheese, and black pepper, Cacio e Pepe proves that sometimes, the simplest ingredients create the most magical dishes.

The Origins of Cacio e Pepe

Cacio e Pepe has been a part of Roman culinary history for centuries. Originally a meal for shepherds, who carried dried pasta, aged cheese, and black pepper during long journeys, this dish evolved into one of Rome’s most famous pasta recipes. The magic of Cacio e Pepe lies in its creamy cheese sauce, created without butter or cream—just starchy pasta water and Pecorino Romano.

Ingredients You Will Need

For the Pasta:

• 12 oz (340g) spaghetti, tonnarelli, or bucatini
• 1 tablespoon salt (for boiling water)

For the Sauce:

• 1 cup (100g) grated Pecorino Romano cheese
• 1 teaspoon freshly ground black pepper (adjust to taste)
• 1/2 cup reserved pasta water (as needed)

Optional Additions:

• Extra Pecorino Romano for garnish
• A drizzle of extra virgin olive oil for richness
• A pinch of red pepper flakes for a slight kick

Step-by-Step Cooking Instructions

Step 1: Cook the Pasta

1. Bring a large pot of water to a boil and add salt. Since Pecorino Romano is naturally salty, go easy on the salt in the water.
2. Add the pasta and cook until al dente, following package instructions (about 8–10 minutes).
3. Before draining, reserve at least 1/2 cup of pasta water—this will be key to creating a smooth sauce.

Step 2: Toast the Black Pepper

1. While the pasta cooks, heat a large skillet over medium heat.
2. Add the freshly ground black pepper and toast it for about 1 minute until fragrant. This step enhances its deep, warm flavors.
3. Add a splash of reserved pasta water (about 1–2 tablespoons) to the skillet to infuse the water with the black pepper’s aroma.

Step 3: Create the Cheese Sauce

1. In a separate bowl, mix the grated Pecorino Romano cheese with a few tablespoons of reserved pasta water to create a thick paste. This step helps prevent the cheese from clumping when added to the hot pasta.
2. Stir vigorously until smooth. If needed, add a bit more pasta water until the cheese forms a creamy consistency.

Step 4: Combine Pasta and Sauce

1. Add the drained al dente pasta to the skillet with the toasted black pepper.
2. Remove the pan from heat and gradually add the Pecorino Romano paste, tossing constantly to coat the pasta evenly.
3. If needed, add small amounts of reserved pasta water to help emulsify the sauce, creating a smooth and creamy texture.

Step 5: Serve and Enjoy

1. Plate the Cacio e Pepe immediately while warm.
2. Garnish with extra grated Pecorino Romano and freshly ground black pepper.
3. Serve and enjoy the magic of Roman simplicity!

Tips for the Perfect Cacio e Pepe

• Use Freshly Grated Pecorino Romano: Pre-grated cheese may not melt properly, leading to clumps.
• Toast the Pepper First: This enhances its aromatic depth, creating a richer flavor profile.
• Don’t Drain All the Pasta Water: The starchy water is key to emulsifying the sauce, making it creamy without needing butter or cream.
• Stir Vigorously: To prevent clumping, mix the cheese paste with pasta off the heat, adding pasta water gradually as needed.
• Serve Immediately: Cacio e Pepe is best enjoyed fresh while the sauce is still creamy.

Cacio e Pepe is a timeless Roman dish that showcases the beauty of simple, high-quality ingredients. Whether you’re a pasta enthusiast or new to Italian cooking, this easy yet impressive dish is sure to become a favorite. Try this authentic Cacio e Pepe recipe and experience the bold, peppery, and cheesy flavors that make it a true Italian classic!