This Cacio E Pepe recipe comes together with just five ingredients in less than 20 minutes. You will love this simple and delicious recipe.
My family can’t get enough of pasta recipes, and if they are done in under 20 minutes, that is even better. This Cacio E Pepe is just that recipe. It’s simple perfection.
How to Make Cacio E Pepe
Here is a brief overview of how this cacio e pepe recipe comes together. The steps move quickly, so be sure to have everything ready to go before you begin. Be sure to scroll to the recipe card at the bottom of the post for the full recipe including all ingredients and their measurements.
- Cook the spaghetti. Cook for the length of time suggested on the box. Be sure to save a cup of water before draining the cooked pasta.
- Start the sauce. Heat a skillet and add the olive oil and then the black pepper. Toast the pepper in the oil until it is fragrant, about one minute. Remove from heat.
- Add the cheese. Use tongs to transfer the pasta from the pot to the skillet and toss to combine. Add in half of the cheese, tossing it so it melts. Pour in 1/3 cup of the reserved pasta water and toss so it is well distributed.
- Put it all together. Add in the remaining cheese and toss to combine. Add more pasta water if needed. Top with more Pecorino Roman cheese and pepper. Enjoy!
Tips For Cooking Pasta
Follow these simple tips anytime you are cooking pasta for dinner or a recipe. We made cacio e pepe with spaghetti, but you could also make it with bucatini or another long pasta. You can see all my pasta making tips here: How to Cook Pasta.
- Use plenty of water. A pound of pasta needs four to six quarts of water so the noodles have room to expand and move around as they cook.
- Salt the water. This is a great opportunity to add flavor to the pasta. Add one to two teaspoons of salt to your water before adding the noodles.
- Don’t add the pasta too soon. Be sure you see large, constant bubbles in the water before adding the pasta.
- Set a timer. As soon as you add your noodles to the boiling water, set a timer following the directions on the package. You want the pasta to be al dente, so be sure not to overcook it.
- Be sure to reserve pasta water before draining. Before draining the pasta, reserve a cup of the starchy hot pasta cooking water. This can be added to the sauce later to help achieve the perfect consistency and add flavor.
Cacio E Pepe Sauce
While very simple, the sauce is what truly makes this dish outstanding. The simple combination of lightly sauteed black pepper, melted Pecorino Romano cheese, and starchy pasta water coats the cooked pasta and gives it the best flavor.
Pecorino Romano
Pecorino Romano is a hard, aged cheese made from sheep’s milk and is the cheese known for in cacio e pepe pasta. Freshly grated is always preferred to pre-grated cheese, especially in recipes where the flavor and melting ability really shine.
Finely grating it will help the cheese melt, resulting in a creamy sauce. It will also help prevent clumps of cheese. Use a microplane box grater to finely grate the cheese right into the dish. If you can’t find Pecorino Romano, you can use Parmesan but know that the flavor of the pasta dish will be slightly different.
Storing and Reheating Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or in a saucepan on the stovetop over low heat until heated through.
Other Great Pasta Recipes
If you make this Cacio E Pepe recipe or any of my other recipes, be sure to let me know what you think! I love hearing from you when you try my recipes.
Cacio E Pepe
Ingredients
- 1 pound spaghetti
- 2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 teaspoon freshly ground black pepper
- 2 ounces Pecorino Romano cheese finely grated, about 2/3 cup
Instructions
- Bring a large pot of water to a boil. Add in the spaghetti and the kosher salt and toss to combine. Cook for the length of time suggested on the box, reserving 1 cup of pasta water.1 pound spaghetti, 2 teaspoons kosher salt
- While the pasta is cooking, heat a large skillet over medium-low heat. Add the olive oil, and then the black pepper, cooking until the pepper is fragrant, about 1 minute. Remove from the heat.2 tablespoons olive oil, 1 teaspoon freshly ground black pepper
- Use tongs to transfer the pasta from the pot to the skillet, and toss to combine. Add in half of the cheese, tossing it so it melts. Pour in 1/3 cup of the reserved pasta water, stirring so it is well distributed. Finally, add in the remaining cheese, and toss to combine. Add more pasta water if needed.2 ounces Pecorino Romano cheese
- Serve and top with more Pecorino Roman cheese and pepper.
Cat says
Hi Lisa… the drop-down menu for nutrition doesn’t show anything???
My apologies, they are in there now.