Cacio e Pepe Pasta Recipe Easy Creamy Cheese & Pepper Sauce
This creamy cacio e pepe pasta features a velvety cheese and pepper sauce that clings to every strand, delivering classic Roman comfort with a foolproof, easy technique. Perfect for quick weeknight dinners or special occasions, it’s a crowd-pleaser that’s endlessly adaptable.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 12 oz spaghetti, bucatini, or tonnarelli (about 3/4 lb)
- 1 1/2 cups Pecorino Romano cheese, finely grated (about 4 oz)
- 1/2 cup Parmesan cheese, finely grated (about 1.5 oz)
- 2 teaspoons freshly ground black pepper (or more to taste)
- 2 tablespoons unsalted butter (optional, for extra creaminess)
- Salt, for pasta water
- 1 1/4 cups reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil (about 2 tablespoons salt per pot).
- Add pasta and cook until just barely al dente, about 9-10 minutes. Reserve 1 1/4 cups pasta water before draining.
- While pasta cooks, toast black pepper in a large skillet over medium heat for about 1 minute until fragrant.
- Add butter to the skillet with pepper and let it melt. Add 1/2 cup reserved pasta water and swirl to combine.
- In a large bowl, combine grated Pecorino Romano and Parmesan. Slowly whisk in 2-3 tablespoons hot pasta water to form a thick, creamy paste.
- Transfer drained pasta to the skillet with pepper-butter mixture and toss to coat.
- Remove skillet from heat. Add cheese mixture in batches, tossing vigorously and adding more hot pasta water as needed until sauce is smooth and creamy.
- If sauce is too thick, add more pasta water a tablespoon at a time. If too thin, toss over low heat for 30 seconds while stirring constantly.
- Twirl pasta into bowls, top with extra cheese and black pepper, and serve immediately.
Notes
Grate cheese finely for a smooth sauce. Use freshly cracked black pepper for best flavor. Reserve extra pasta water to adjust sauce consistency. Work off the heat when adding cheese to prevent clumping. For gluten-free, use gluten-free pasta; for dairy-free, use vegan cheese and butter. Serve hot for best texture; leftovers can be reheated with a splash of water or milk.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 550
- Sugar: 2
- Sodium: 900
- Fat: 24
- Saturated Fat: 13
- Carbohydrates: 65
- Fiber: 3
- Protein: 22
Keywords: cacio e pepe, creamy pasta, cheese and pepper sauce, Roman pasta, easy Italian recipe, weeknight dinner, comfort food, vegetarian pasta