Authentic Cacio e Pepe

–– 1 pound of pasta I use bucatini but you could use spaghetti – sea salt for the pasta water – 1 ½ teaspoons freshly ground black pepper – 2 ½ cups Pecorino Romano finely grated – 3 Tablespoons butter optional – boiling pasta water (1 cup or more reserved from the cooked pasta) – 

Ingredients

White Scribbled Underline

Cook time: 10 min

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Servings

6

Type

pasta

prep Time

5 min

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Looking for the BEST Cacio e Pepe. Try our traditional Cacio e Pepe. This authentic recipe is ready in less 15 minutes and is made with 4 simple ingredients. This luxurious and creamy dish is made with pasta, freshly ground black pepper, Pecorino Romano, and a touch of butter.

Why you’ll love this easy cacio e pepe? – Takes 10 minutes to make – It is very flavorful – Made with just a few ingredients, it comes together quickly, making it an ideal weeknight meal. – Freshly ground pepper gives each bite so much flavor – the finely grated Pecorino cheese adds a salty richness that will make your taste buds sing. – The starchy pasta water gives it a creamy texture that will keep you coming back for more.

How to make the creamy sauce? There is no heavy cream or milk in the sauce. The sauce is made with very starchy pasta water combined with the finely grated Pecorino.

RECIPE TIPS AND FAQ’S:

Top tips for making the best cacio e pepe – Use Pecorino Romano DOP. Be sure to look for the authentic Pecorino so it won't clump up.  - Bucatini is the best pasta, but spaghetti is also fine to use. - Reserve enough of the very starchy pasta water to use to thin the sauce, if needed.

RECIPE TIPS AND FAQ’S:

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