Easy Cacio e Pepe

Why You’ll Love This Recipe

Cacio e Pepe is all about minimal effort with maximum flavor. You’ll love how the salty tang of Pecorino Romano pairs with the sharp bite of freshly ground black pepper. The butter and olive oil create a silky sauce that clings perfectly to the pasta. Plus, it’s a one-pan wonder, requiring only a handful of ingredients you likely already have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces spaghetti
4 tablespoons unsalted butter, at room temperature
1 tablespoon extra-virgin olive oil
⅔ cup grated Pecorino Romano cheese
Kosher salt and freshly ground black pepper, to taste

Directions

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, reserving 1½ cups of pasta cooking water before draining.
2. In a large skillet, heat the olive oil and half the butter over medium heat. Add a generous amount of freshly ground black pepper and toast it lightly for 1 minute.
3. Stir in 1 cup of the reserved pasta water and bring to a gentle simmer.
4. Add the drained spaghetti and toss to coat. Reduce heat to low and gradually add the Pecorino Romano, stirring continuously to avoid clumping.
5. Add the remaining butter, tossing until a creamy sauce forms. If needed, add more pasta water to adjust consistency.
6. Taste and adjust seasoning with extra black pepper and salt if desired. Serve immediately.

Servings and timing

Servings: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

• Swap spaghetti with bucatini or tonnarelli for a more traditional Roman touch.
• Add a touch of cream for an extra-rich sauce, though not authentic.
• Use Parmesan cheese if Pecorino Romano is too sharp for your taste.
• Add a pinch of red pepper flakes for subtle heat.

Storage/Reheating

Cacio e Pepe is best enjoyed immediately, as the sauce tends to dry out over time. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or a drizzle of olive oil to loosen the sauce and warm gently over low heat on the stovetop. Avoid microwaving, as it can cause the cheese to clump.

FAQs

Can I use Parmesan instead of Pecorino Romano?

Yes, but the flavor will be milder and less tangy compared to the traditional version.

How do I prevent the cheese from clumping?

Make sure the heat is low when adding the cheese and stir continuously with reserved pasta water to create a creamy sauce.

Can I make this recipe ahead of time?

It’s best made fresh, but you can prep the grated cheese and measure ingredients in advance for quicker cooking.

Is Cacio e Pepe vegetarian?

Yes, as long as you use a vegetarian-friendly Pecorino Romano.

Can I use pre-grated cheese?

Freshly grated cheese is recommended because pre-grated varieties often contain anti-caking agents that affect the sauce’s texture.

What pasta works best for Cacio e Pepe?

Spaghetti, bucatini, or tonnarelli work best as they hold the sauce well.

How much black pepper should I use?

It depends on taste, but traditionally, Cacio e Pepe has a bold peppery flavor, so don’t be shy.

Why does my sauce look oily?

This can happen if the cheese and butter separate. Stirring constantly and adding enough pasta water helps emulsify the sauce.

Can I make it gluten-free?

Yes, use gluten-free pasta, but reserve its cooking water for the sauce to help bind it.

What wine pairs well with Cacio e Pepe?

A crisp white wine such as Pinot Grigio or a light red like Chianti pairs beautifully.

Conclusion

Easy Cacio e Pepe proves that sometimes less is more in the kitchen. With just a handful of ingredients and under 20 minutes of cooking time, you can enjoy a comforting and authentic Italian dish. Whether served on a busy weeknight or as part of a cozy dinner, this pasta will quickly become a favorite in your recipe rotation.

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